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.
Notes
Do not allow the jalebi batter to overferment.
* Fry the jalebis immediately once the batter has rested for 10 minutes.