Jalebi (sweet)

Ingredients:
1 cup of all purpose flour
2 tsp of corn flour
1 tsp of yeast
2 cups of sugar
2 cups of water
pinch of saffron or yellow food colour(1/4 tsp)
pinch of cardamom powder
2 tsp of yogurt(curd)
3-4 drops of lemon juice
1 piping bag(3 mm)
oil for deep frying

Procedure:
Add yeast and pinch of sugar to 1/2 cup of warm water, keep it aside. In a medium size bowl add all purpose flour, corn flour, yogurt and saffron(crush it in a pestle for best result), mix them and add soaked yeast and 1/2 cup of water to the mixture.
 Now mix all together and set it aside for 5-10 min. Batter should be in a poring consistency, so adjust the amount of water.
In an other soucepan add 2 cups of sugar and 1 1/2 cup of water, bring it to boil.Then add pinch of saffron, lemon juice and cardamom powder. Boil until one string consistency(it may take around 10-12 min) just like gulab jamun syrup.
Fill the jalebi batter into a piping bag or any thick plastic cover(you can use even ketchup bottle) with 3mm nozzle. Heat oil for deep frying on medium to high flame.
Make sure when you drop the batter into oil, the batter should stay for 1 sec at bottom then immediatly it should float on top. That is the right consistency where you have to fry jalebies.
 Squeeze the batter in the hot oil in circular motion to make jalebis, make them in batches. Fry them until golden, then add these jalebies to the hot sugar syrup for around 10-15 sec, then transfer onto the serving plate. Repeat the same procedure for each jaledi.
  Serve this jalebies for any occasion to make it more memorable.