Makes approximately 6–8 jalebis per batch (the scalable serving field uses 6 as its base). Make syrup from 1½ cups sugar and 1½ cups water, heating only until the sugar dissolves. Use ½ cup of the prepared syrup for the dough, and the remaining syrup for soaking. The dough should be slightly firm and requires pressure when piping; very soft dough flattens while steaming. Very hot syrup softened the jalebi during testing. Ghee quantity was not measured. Syrup preparation time and full prep time were not recorded.