For instant sweet dessert jalaibee / zalabeya

I've made jalaibee quite a few time and found the flavor to be too bland and sugary. So with a little experimenting with different flavors, I came up with the recipe below that is pleasing to my family's taste. I do hope you give this recipe a try and enjoy the pleasant taste and aroma along with a really nice crunch to every bite . 

Jalaibee / zalabeya Ingredients:
1 cup durum flour
1 cup water
1 tablespoon corn starch
1/4 teaspoon baking soda
1 teaspoon yeast 
1/8 teaspoon salt
1/8 teaspoon cardamom powder
1/8 teaspoon fennel powder
1 teaspoon vinegar
few drop of yellow food color

• Mix all ingredients together to form a pancake like batter. Covered and allow to rise in a warm place for about 1-2 hours or until double in size.

For the syrup:                      

1 cup sugar
1 lemon, juiced
1/2 teaspoon almond extract
pinch of saffron (optional)
pinch of cardamom
1/2 cup water
1/4 cup honey

• For the syrup, dissolve the sugar in water in a saucepan, adding the lemon juice and almond extract, saffron, cardamom, and honey. Bring syrup to a boil, then reduce the heat and let it simmer for 5-7 minutes before setting syrup aside.

• Heat the oil over medium heat in a pan. Put jalaibee mixture into  a squeeze ketchup / mustard bottle and squeeze into oil in a circular motion to form circular pattern as shown in the picture.Every circular pattern is unique. Fry until light brown. 
• Remove from oil and place immediately into the syrup (syrup should be warm when dipping jalaibee)for about 1-2 minutes. Now remove from syrup and drain off excess syrup.
• Enjoy!