Sieve refined flour in a bowl.

Soak urad lentils for 2 hours and grind it into a fine paste. Keep it aside in a bowl.

Peel the green cardamom and prepare a fine powder of it's seeds.

Add baking powder and red food colour into the sieved refined flour. Then add water in small portions and whisk until the lumps dissolves completely.

Mix ground urad lentil to the refined flour batter. Prepare a batter with pouring consistency. It should not be too thick or too thin.

Meanwhile, prepare sugar syrup for jalebi. Place a vessel on flame along with sugar and 1.5 cup of water. Let it simmer until the sugar dissolves completely into the water.

After the sugar dissolves completely let the syrup cook for 4-5 minutes more. Sugar syrup of jalebi should be of one thread consistency.

Sugar syrup is now ready. Place the vessel on a net stand. Squeeze half lemon or add 1 tsp of lemon juice to it followed by cardamom powder. Mix everything really well. Sugar syrup for jalebis is now ready.

Heat enough ghee in a pan or a wok to deep fry jalebis. Place the cone over a glass and fill it with batter. Cut down the cone at the pointed end to make a small hole.

Ghee for frying jalebis should be more hot then medium. Hold the cone above the pan and squeeze and move the wrist in circular motion to make round jalebis.

Keep frying them until they get golden brown and crisp. Transfer the fried jalebis into the sugar syrup. Keep them drenched in syrup for a minute or so on.

After sometime, when the jalebis absorb the sugar syrup well then transfer them to a serving plate. Jalebis are now ready.

Serve these crispy, crunchy and juicy instant jalebis.