In a bowl, add lukewarm water with sugar, and sprinkle yeast on the top. Let it foam for 5 minutes then add rest of batter ingredients with water to make a smooth batter of pancake batter consistency. Set aside for one hour to ferment.
In the meantime, in a pot, add milk and sweetened milk. Stir well and cook on medium-low heat until milk thickens (7-8 minutes). Add powdered milk and cook for one more minute. Remove and set aside in a bowl.
Rose Syrup
In an another pot, add sugar, water, and rose syrup. Bring to boil and then simmer until sugar thickens to a syrup consistency (10-15 minutes). Sugar will have maple syrup like consistency. Keep syrup warm while frying the jalebies.
Jalebies
Heat oil in a fryer or dutch oven.
Transfer fermented Jalebi batter into a piping bag with ⅛ inch piping tip. Pipe the Jalebi into hot oil a few at a time. Make free-form spirals like a funnel cake. Deep fry 2 minutes each side until golden and crispy.
Transfer each deep fried Jalebi in warm syrup for 1 minute and then remove onto a tray lined with cookie rack. This will help drip the extra sugar syrup.
Serve the Jalebi warm with thick sweetened cream (rabri) and enjoy!!
Don't forget to serve hot Chai Tea on the side.
Recipe by SoFabFood at https://sofabfood.com/sweet-jalebi-a-classic-indian-dessert-recipe/