Jalebi

Add yeast to 1 tablespoon warm water. Let sit for 5-10 minutes, until foamy.

In a mixing bowl, add flour, cardamom powder, yeast mixture, and corn starch. Mix thoroughly. Add oil, yogurt and remaining 1/4 cup warm water and mix well until there are no lumps.

In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl. Cover the larger bowl and allow the batter to rest for 30 minutes.

After the batter has been resting for 15 minutes, start on the syrup and preheat oil for frying the jalebi.

For the syrup:
In a heavy-bottomed pan, add water, sugar and saffron. Cook for 15 minutes on medium heat or until the temperature reaches 200ºF or 95ºC.

Reduce heat to a low simmer and add cardamom powder, food color and lemon juice. Mix.(I like my jalebis bright yellow.)

Mix the fermented jalebi batter well and put in a piping bag (a ketchup or mustard bottle, or Ziploc bag can be used, too). Squeeze out the batter into the hot oil in approximately 8 small circular motions. Jalebi should about 2-3 inches in diameter.

Fry until the bottom side looks golden and flip once to cook the other side. With tongs, remove jabebi, shake off excess oil and place directly into sugar syrup.

Allow jalebi to remain in the syrup for just a minute, flipping to coat both sides. Shake off excess sugar syrup and place onto a plate. (Note: About midway through the frying process, take the sugar syrup off heat so that it does not become too thick.)

Continue frying remaining jalebis. Enjoy them hot for optimal taste or allow them to cool and store in a container with a tight-fitting lid. Jalebis will remain fresh for 4-5 days unrefrigerated.