Jalebis (Deep Fried Pretzel Shaped Sweets)

Directions

1. Batter: In deep bowl, make a smooth batter of the flours, baking pwdr and lukewarm water. Let batter rest unrefrigerated and uncovered 12 hrs.
2. Syrup: Immediately before frying the jalebis, combine sugar, cool water and cream of tarter in 4 quart. saucepan. Stir over moderate heat till sugur dissolves. Increase heat to high and cook briskly, undisturbed for 5 min, till 220F on a candy thermometer. Remove from heat, stir in coloring and rose water. Pour into a bowl and set aside.
3. Jalebis: Pour 3 c. vegetable oil into a 10" karhai or possibly 12" wok or possibly into a deep fryer to 2-3 inches. Heat oil to 350F. Spoon 1 1/2 c. of the batter into a pastry bag fitted with a plain tube 3/16" diameter. Squeezing batter directly into warm oil, loop a stream of batter back and forth 4-5 times to create a sort of pretzel made up of alternating figure 8s and circles, one over the other. Each jalebi should be about 3" long and 2" wide.
4. In batches of 5-6, fry the jalebis for 2 min, or possibly till golden brown on both sides. As they brown, transfer them to the syrup for a minute, then place them on a plate. Serve hot or possibly at room temperature.