Jalebi - Funnel Cake

Sugar Syrup
Combine ▢2 cups sugar
▢300 gm water
▢5 cardamom pods lightly bruised
▢8 strands saffron
▢1/8 tsp lemon juice
in a medium sized pot (then you can use the same pot for dunking the jalebis) and bring to a boil
Simmer for 5-6 minutes or until the syrup becomes slightly sicky and/or the last few drops of it fall of the spoon at a slower pace. Set aside.

Heat oil in a large saucepan on medium heat. It is best to use a pan with higher sides or a wok and fill it with at least 3-4 inches of oil. Add the ghee.

Combine
▢1 cup all purpose flour
▢1 tsp baking powder
▢1/8 tsp baking soda
▢1 tbsp rice flour or cornstarch
▢60 gm milkpak yogurt
▢½ cup water
▢1 tbsp melted ghee
▢orange food coloring
in a bowl and whisk well. When it comes together then you will see the batter fall off your whisk in smooth ribbons.

Transfer the batter into a piping bag, Ziploc bag or a squeeze bottle (you may need to cut the tip). How big the hole is to pipe through depends on your preferred thickness.

Before frying the jalebi check the temperature of the sugar syrup, if it is slightly warm but not hot then you can continue on. Dunking jalebi in hot sugar syrup will ruin the texture.
Check the temperature of the oil, it should be shimmering, NOT smoking. Adjust your heat as needed to maintain that level.

pipe the jalebi onto the surface of the oil and you should see it sink a little, then rise within 20 seconds to the top. Fry for approximately 1.5-2 minutes on each side.

Remove the jalebi from the hot oil with a tong, dunk it in sugar syrup for 8-10 seconds.
serve warm.