Instructions: Batter: In deep bowl, make a smooth batter of the flours, baking powder and lukewarm water. Let batter rest unrefrigerated and uncovered 12 hours.

Syrup: Immediately before frying the jalebis, combine sugar, cold water and cream of tarter in 4 qt. saucepan. Stir over moderate heat until sugur dissolves. Increase heat to high and cook briskly, undisturbed for 5 minutes, until 220F on a candy thermometer. Remove from heat, stir in coloring and rose water. Pour into a bowl and set aside.

Jalebis: Pour 3 cups vegetable oil into a 10" karhai or 12" wok or into a deep fryer to 2-3 inches. Heat oil to 350F. Spoon 1 1/2 cups of the batter into a pastry bag fitted with a plain tube 3/16" diameter. Squeezing batter directly into hot oil, loop a stream of batter back and forth 4-5 times to form 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.

In batches of 5-6, fry the jalebis for 2 minutes, or until golden on both sides. As they brown, transfer them to the syrup for a minute, then place them on a plate. Serve warm or at room temperature.

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