Jalebis

Batter
Combine in a deep bowl,  the flours, baking powder and lukewarm water. Mix to form a smooth batter. Let batter rest unrefrigerated and uncovered 12 hours.

Syrup
The syrup should be made just before frying the jalebis.

Combine sugar, cold water and cream of tarter in 4 qt. saucepan. Stir over moderate heat until sugar 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" pan at least 2" to 3" deep. Heat oil to 350F.

Spoon 1 1/2 cups of the batter into a pastry bag fitted with a plain tube 3/16" diameter. Squeeze 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. Work In batches of 5-6 at a time.  Fry the jalebis for about 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. They are best served warm but can be served at room temperature as well.