Make a thick flowing consistency batter with the flour and the water.
Mix it until lumpfree and smooth.
Add the food colour and the baking powder to it.
Keep it on the kitchen counter for a day to get fermented.
After a day, deep fry these in hot oil on low flame so that they cook well inside out.
While you fry these, make the sugar syrup too adding the cardamom powder and the lemon juice too. Keep it on the gas on a low flame so that it keeps warm.
Fry in batches and drop them in the warm syrup few at a time and let them soak the syrup for a minute and then take them out onto serving plate.
Do it for all the jalebis and remember that the syrup should be warm.
Serve these traditionally fermented method jalebis hot with rabdi or fresh cream.
