I have such fond memories of eating Jalebis every Sunday as a kid. They are an Indian version of funnel cakes, a deep fried flour mixture which is then soaked in a saffron spiced sugar syrup and served warm or cold.
I made the jalebis (I will need to practice a little more to get a perfect shape) and then soaked them in a honey and saffron syrup and then sprinkled the jalebis with some sea salt. Absolutely delicious. —Shalini Singh @ Shalini's Kitchen
Mix the flour, chickpea flour, yogurt and water in a bowl for a few minutes until it is of a smooth and ribbon like consistency (If you lift some of the mix on a spoon, it should fall back into the bowl like a ribbon - continuous without breaking up too much.
Mix in the baking soda and set aside.
Meanwhile, in a pot, add the honey and water and bring to a boil. Then let it simmer for another 5 minutes. Put the flame off.
Take a shallow frying pan and add oil to about 1 inch deep.
Let it heat for 5 to 7 minutes. To test if the oil is ready, sprinkle a tiny drop of the batter into the oil. It should sizzle and float right up.
Once the oil is ready, transfer the batter into a ziploc bag with a tiny hole or into a squeeze bottle.
Squeeze the batter onto the oil into circular pretzel like shapes and fry the jalebi for about a minute or so on each side or until golden brown.
Transfer them onto a paper towel.
Then soak each jalebi in the warm honey syrup for a few seconds (on each side).
Transfer to a serving dish and sprinkle with sea salt.