Jalebi

In a large bowl, whisk together the flour, baking powder, and baking soda.

Add the yogurt and ¼ teaspoon of cardamom.

Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.

Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.

Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.

Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.

Simmer until a sticky syrup develops, about 5 minutes.

Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.

Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).

Squeeze the batter into the hot oil, making small circular spiral shapes.

Increase the heat to medium-high.

Fry the dough shapes until they are crispy on both sides, about 5 minutes.

Remove and immediately dip in the syrup mixture.

Serve with rabri, if desired.

Enjoy!