This recipe is for a sweet dish that is popular all over India. It is eaten in the holy city of Varanasi in north India with milk and in the west as a dessert.
To serve: 4

Flour - 100 gms.
Gram flour - 19 gm.
Oil - 30 ml.
Saffron colouring - a pinch.
Ghee or oil for deep frying.

For syrup :-
Sugar - 100 gm.
Water - 60 ml.
Milk a little.

Prepare sugar syrup with sugar and water.To clarified ##ghee pour milk and strain through muslin. Reheat to one string consistency. Cool and set aside.Combine flour, gram flour, 2 tbspn of warm oil, yogurt and saffron colouring. Add water to make a thick batter. Set aside to ferment for at least 15 hrs.Mix well, tie in muslin or jalebi maker, and press out in a wok. Fry spirals till crisp, without allowing them to turn brown. Add to syrup, remove after 3-5 min. and serve hot or cold.