Method:

1. In a mixing bowl – take maida,besan flour,baking powder,baking soda,sour yogurt,mix it with a whisk.
   
2. Then add water little by little to form a thickish batter more like idli batter consistency.
   
3. It should be pourable but very thick,Add food color, mix it well,Make sure there are no lumps.
   
4. Cling wrap it and set aside for atleast 12-15hrs or overnight preferably in a warm place.Next day morning if you check there will be small bubbles seen as shown.Mix well,when you mix  you can see the fermented batter,even the smell will be different.Set aside.It may be slightly runny the next day.
   
5. Take sugar in a pan – add water and saffron let it boil
   
6. When it forms a thick sticky syrup switch off, Add food color and rose essence.
   
7. Add lemon juice to prevent from crystallization.I added 2 tsp maida flour(do not add more) as I found the batter a bit runny,this step is purely optional, if your batter is thick you don’t need to add flour.Now take a sauce bottle or ziplock or whichever is suitable for you.
   
8. Fill the sauce bottle with the batter.Check by drawing concentric circles on the batter itself,just for practice.
   
9. Heat oil in a flat heavy bottomed pan(the level of oil should be just right for the jalebis to immerse) – try pouring few drops it should rise immediately without sticking and changing color then the oil temperature is perfect.Now start drawing small concentric circles.Deep fry,turn over and cook on both sides until slightly golden and crisp.Drain for few seconds.
   
10. Immediately add it to the sugar syrup,dip it for few seconds,press it with a fork for the jalebis to dunk in, turn over and press again. Remove the jalebi from oil and immediately add it to get the syrup evenly coated put them in the sugar syrup.Remove and place it in a  plate.Then store.I got a big container full.
    

I love it when it still warm, juicy yummy jalebis!!!

My Notes:

• Use heavy bottomed flat pan.I used my new steel pan.
• You can make a thick sticky syrup thats enough.
• You can serve the jalebis hot or warm, store the leftovers in room temperature or refrigerate it.
• Do not add more baking soda then mentioned else the jalebis will be very porous.
• I made the batter around 6PM and the next day around 9AM I started making jalebis.
• The batter should very thick but in pourable consistency only then the next day it will be correct.If you make the batter too thin after fermenting it will become very loose and will not hold shape while you draw so keep an eye while adding water.
• Fry the jalebis until crisp else they will become soggy and chewy later.
• While you make jalebi do not overcrowd,then jalebis may stick to each other.
• Make sure to add the jalebis as soon as it is deep fried for even coating of the sugar syrup.
• Use a thin holed nozzle so that the jalebis get cooked easily and is crisp.
• Do not use medium high flame, the jalebis may get burnt easily changing the color too.I used low flame and adjusted with low medium for the whole process.
• Lemon juice prevents sugar crystallization so don’t skip it.
• Naturally due to the fermentation process the jalebis are tangy and adding lemon juice also gives a nice tanginess which I loved.
• If you don’t want to add food color then skip it and add turmeric powder but I doubt whether it will let out any flavour.
• For 1 cup it yields around 30 small jalebis.