I studied this recipe from CuisineCuisine and this recipe from India Curry. I largely followed the latter for the batter but followed the former for the sugar syrup - I love saffron and rose water! My batter probably did not ferment as it looked no different from what it did the previous night nor did it smell any different.
I had to adjust the consistency of the batter a couple of times so that it flowed well through my marinade injector. Yes, that's what I used! It has a lid with a small hole in it, which was far too large. The diameter of the thick needle was too small. Something in between would have been perfect!
It took a while before I got even close to swirling anything that looked anything like a jalebi. Persistence paid off and soon I was making jalebi look-alikes.
Soaking the jalebi in the syrup for 2 minutes didn't work for me. The jalebis lost their crispiness and started dissolving in the syrup. Dropping them into the sugar syrup, ensuring that the jalebi got a good coating and also absorbed the sugar syrup worked very well instead. The jalebi was in the sugar syrup for less than 30 seconds.
It took me 2 hours. I have half a large dinner plate worth of jalebis and a whole bunch of moosh and over-fried things. I'm done with jalebis. I wanted to make them. I did. Dokya varche bhooth uttarle! I'm no longer obsessed about making those swirly sugary things.
What do they taste like? Delicious, of course.
My recommendation: Let someone else make the jalebis. Restrain yourself to enjoying them!