These special Jalebi's which is well know in Asia, is been originated from Iran. Infact I have also seen a few Turkish and Arab sweet which is almost similar to Jalebi preparation except the shape is like churros. Anyway the concept is same here, yeasted batter deep fried and then soaked in sugar. I love this innovation by man.
So there are tons of recipes for Jalebi's available online, some suggest without yeast, natural fermentation method and some with yeast. To me natural fermentation is bit challenging sometimes, so I went for the yeasted one. I have adapted the recipe from Manjula's Kitchen, so click here to watch and read the recipe. She has some amazing collection, here recipes can be trusted always, also she gives us a clear view about the recipe, do check out her site definitely.
A few tips for Jalebi's on my view:
Once the batter gets fermented, it might go a bit runny, in that case add very little amount of cornflour to thicken the batter. Also if your yeast didn't work, add a pinch of bicarbonate of soda to the batter. You can also tint the Jalebi's with orange or yellow colour by adding a few drops of food colouring to the batter.
Don't get disappointed if your Jalebi's shape are not good, practise will make you perfect. Also one tip to get a good shape is, keep the flame in low and then pipe it in oil.