Street vendors sell this fritter resembling flat curly fries year-round. It’s best eaten when freshly made and still crispy.
1teaspoonactive dry yeast
2cups plus ¼teaspoonsugar
2cupswarm water (100–110°F)
Orange food coloring
1cupcanola oil, for frying
Place the yeast in a small bowl and sprinkle with the ¼teaspoon sugar. Add ¼cup of the warm water and set the yeast mixture aside until it bubbles.
Combine the yeast mixture with the flour. Gradually add the remaining warm water until the mixture achieves the consistency of yogurt. Stir in the orange food coloring drop by drop until the mixture is bright orange. Cover the bowl with plastic wrap and set aside overnight in a warm place.
Place 2cups of water and the 2cups of sugar in a small saucepan and bring to a simmer. Cook until it reaches the consistency of maple syrup, about 5 minutes. Set aside.
Pour the jalebi mixture into a squeeze bottle or a pitcher with a narrow spout. Heat the oil in a deep pan. Test the temperature by adding a drop of jalebi batter to the oil. If it immediately bubbles and bobs to the top, the oil is hot enough. Squeeze or pour the jalebi dough into the hot oil in overlapping, spiraling circles about 4 inches in diameter. Fry until golden brown on both sides. Remove and drain on a plate lined with paper towels. Continue until all the jalebi dough is used.
Transfer the jalebis to a bowl and pour the sugar syrup evenly over them so all the sides are coated. Serve immediately while warm.