Wiki says about Jalebi:
Jalebi is a sweet commonly sold in India, Pakistan and Bangladesh. Jalebi is thought to have originated in the North of India, probably in the state of Punjab. The Persian word for Jalebi is “Zoolbiah”. It is made from deep-fried, syrup-soaked batter and shaped into a large, chaotic pretzel shape, rather like the American funnel cake. Jalebis are mostly bright orange in colour but are also available in white. It can be served dripping warm or cold. It has a somewhat chewy texture with a crystallised sugary crunch. The sugars get partly fermented which is thought to add flavour to the dish. Jalebi is sold at Halwai shops and at traditional sub continental sweet shops.
Now a recipe taken from here:
2 cups maida (all purpose flour)
1 1/2 cups sugar
1/2 cup buttermilk or sour curds
A pinch of saffron or other food coloring
Cooking oil for deep frying
1 tsp warm oil
Mix together 1 cup of flour and buttermilk to get a smooth batter, Add water if necessary only!
Keep it aside overnight at room temperature.
The next morning, mix in the remaining flour(flour) and oil. Set aside.
Make a stringy syrup with enough water and the sugar and let it cool.
Add the saffron/food coloring and mix well.
Bring the oil to smoking point.
Pour the batter in concentric circles to get a spiral shaped jalebi.
Fry till crisp and golden brown.
Dip in sugar syrup for about 1/2 a minute and take out.
Serve on a platter, dusted with cardamom powder and powdered sugar.
Leftover jalebis can be refrigerated.
Happy Eating !!!