Take flour and mix with Yogurt. Mix them well and let the batter ferment.The batter needs to be soft dropping consistency. Add another 1/4 cup of yogurt if the batter appears too thick.
If hot, keep the batter covered for 2 hours. I kept it overnight because the weather is cooler where I live and fermentation takes longer.
Once fermented, add 1 Tblsp of besan and 1/4 tsp baking soda. Mix well.
Make sugar syrup with sugar and water and boil it for 7-8 mins, add rose water and little crushed cardamoms, pinch of orange color and little saffron. It should be one thread consistency.
Add batter to a bag or anything that helps you get the jalebi shape. I used the cake decorating piping bag and the thinnest tip to get thin jalebis like my hometown.
Heat oil in a kadai. Keep the flame on medium.
Fry a little longer if you like them crunchier.
Add fried jalebi to the sugar syrup. Please remember that the sugar syrup should neither be hot not should it be on room temperature. It just be Luke warm. dip them in the sugar for 1-2 minutes and place the jalebi on a tray/plate.