For the dough combine dry ingredients in a bowl.
Add yeast and water and mix to a thickish batter.
Cover bowl with a clean tea towel and place in a warm place for three to five days to ferment.
Stir mixture well and pour in a sauce bottle. Make jalebi swirls directly into hot oil.
Fry until golden and crisp. Drain and dip in warm syrup for one minute. Drain on rack.