Jalebi

1. Let's start by making the syrup. Take a pan, add sugar and 3/4 cup of water. Heat this up over medium heat. Stir occasionally. Add orange food color, saffron, cardamom and lemon wedges.
2. Prepare one thread consistency syrup. To check, touch with your index finger and then stick your index finger and thumb together and gently pull off the index finger. A small thread should form. Remove the lemon wedges.
3. Let's make a batter. Take flour in a mixing bowl. Slowly add water.
4. Using hands, form it into a thick paste kind of batter. Be careful with the amount of water or else it would be very watery.
5. Once it is a thick paste kind of batter, mix this for about 5 minutes.
6. Heat up oil over a medium flame. Add baking powder and ENO to the batter and mix them well.
7. Transfer the batter to a ketchup bottle, disposable piping bag or zip lock bag. Cut the bottom if you are using a piping bag or zip lock bag.
8. Check the oil. It should not be very hot. It should be such that you can shape the Jalebi and then it starts sizzling.
9. Make Jalebi in the oil. The shape comes with practice and patience. Fry the Jalebi over medium flame until it's well cooked. It should be slightly golden brown. Take it out and immediately dunk it in the syrup. Soak it for 30 seconds.
10. Take them out and put it in your mouth... because there's nothing like eating piping hot fresh Jalebi.
11. Crispy and juicy Jalebi is ready. As it is an instant version, consume it within 4 to 5 hours.

Notes: The consistency of the batter should be flowy yet thick. To make Jalebi, it's important to have smoothness and a thick yet flowy consistency. You need to be quick while taking out jalebis from the oil and dunking them in syrup. Soak the Jalebi in syrup for 30-40 seconds, not more than that. Your syrup should be warm, neither hot nor cold. Add ENO only when you are ready to make Jalebi.