Ingredients: 

cup all-purpose flour 1
teaspoons gram flour  2
cup plain yogurt, beaten  1/2
cup water 1/2
pinch baking soda 1
ghee or oil 500ml
sugar syrup 500ml

 Method of preparing jalebi: 

• Put flour in a mixing bowl.Add gramflour. Mix well.
• Add yogurt and water.Mix well, using a spoon, ensuring that no lumps remain.
• Mix to obtain what is technically called,”ribbon consistency”.
  (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don’t let the term scare you, it’s pretty easy, you just got to).
• Add a pinch of baking soda.
• At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
• If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
• If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
• If you got an icing bag, use that.
• Heat oil on low-medium flame in a frying pan.
• Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
• Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
• Lightly brown on either side.Repeat until all the batter is used up.
• On low flame heat the pre-prepared sugar-water syrup.
• Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
• Now, drain the excess oil from the jalebis.
• Drop into the sugar-water syrup.
• Dip well, toss well, to coat the jalebis in the syrup.
• Drain excess syrup from the jalebis.
• Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.