Jalebi

Instructions

1. In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter.
2. Cover and keep in a warm place to ferment for 24 hours.
3. Beat the batter with your hands again for 15 minutes.
4. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.
5. Add saffron and colour, cook, till the syrup reaches one string consistency.
6. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.
7. Pour some batter onto a  tomato ketchup dispenser.
8. Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
9. Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot with rabri.