Instructions

1. 1
   Mix up the batter ingredients until smooth.
2. 2
   Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).
3. 3
   Mix the sugar, water, and cream of tartar for the syrup.
4. 4
   Stir the syrup over moderate heat until the sugar is dissolved.
5. 5
   Put on high heat and boil for 5 minutes.
6. 6
   Let the syrup cool, and stir in the rosewater. Use food coloring to tint it light orange.
7. 7
   Put the vegetable oil in a wide wok-like dish, and heat to about 350°F (175°C).
8. 8
   Put the batter into a pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, mix in a bit of water.
9. 9
   Squeeze the batter into the oil, making a couple of figure-eight shapes and loops on top of each other. The shape should be about 3 inches on its longest side.
10. 10
    Fry each jalebi until golden brown. Remove, let the oil drain off, then soak in syrup for a minute.
11. 11
    Serve.