For the Jalebi batter:

• 1 cup all-purpose flour (maida)
• 1 tsp. gram flour (besan)
• ½ tsp. baking powder
• 1 tsp. yogurt
• 1 tsp. melted ghee/oil
• 1 tsp. sugar
• 2 to 3 drops of yellow food color.
• ½ cup of water

For the sugar syrup:

• 2 cups sugar
• 1 cup water
• few saffron strands
• ¼ tsp lemon juice
• oil for deep frying

For the jalebi batter:

• Mix the plain flour and gram flour together.
• Mix the flour mixture, baking powder, ghee,  yellow food color with ½ cup of water to make a thick batter,
• making sure that no lumps remain. Keep aside for 10 minutes till the yeast ferments.

For the sugar syrup:

• Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
• Add the saffron and lemon juice and mix.
• Remove from the heat and keep aside.

Cooking Method

• Heat the oil in a broad frying pan.
• Fill the jalebi batter into a jalebi bottle or icing bag also, or can make a thick cloth with a small hole in the center which is finished with button-hole stitch. 
• Drop the batter by squeezing the bottle/icing bag, into the hot oil, in a concentric circular motion to make the jalebis.
• Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
• Drain immediately and serve hot.