Peach Jalebi: Indian Funnel Cake
[Vegan]

To Make the Peach Syrup:

1. Add water to a pan. Now, add peach juice and sugar and bring it to a boil.
2. Reduce the heat to medium-low and boil until you see one string consistency.
3. This would take about 15 minutes. Add saffron strands and cardamom.
4. To check the consistency, take a drop of slightly cooled syrup between your index finger and thumb and press together. Slightly raise your finger. If the syrup pulls into a sticky thread, then the syrup is ready. Remove from heat.

To Make the Batter:

1. In a large mixing bowl, add flour and baking powder. Add the yogurt and food coloring, then mix well. Now, add enough peach juice to make a thick, smooth batter. Batter should be easy to pour.
2. Set a piping bag with a 4-milimeter nozzle and pour in the batter.

To Make the Jalebi:

1. Heat oil in flat, shallow-bottomed pan. The oil should not be too hot.
2. Pipe the batter in circles and cross the circle to ensure that the spiral stays together.
3. Pipe around 3-4 jalebis at a time.
4. Deep-fry the jalebis until golden brown and dip in the still-warm peach syrup. Allow the jalebis to soak the syrup for about 1 minute.

To Serve:

1. Drain immediately and serve hot like that, or let them cool slightly.
2. Top with whipped cream, peaches, rose petals, and pistachios.