Jalebis (deep-fried pretzel-shaped sweets)

Yield: 5 Dozen
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3 c Flour all-purpose      1/4 c Flour rice
1/4 ts Baking powder      2 c Water; lukewarm MMMMM---------------------------SYRUP--------------------------------
4 c Sugar granulated      3 c Water; cold
1/8 ts Cream of tartar      2 ts Food coloring yellow
1/8 ts Food coloring red      1 ts Rose water

x Oil vegetable 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. From "The Cooking of India" posted by DonW1948@aol.com