Do not add too much water to make batter, batter should be thick but pourable.
If batter is too much runny, it will not hold shape while frying. Add little flour and mix if needed.
Baking soda helps the batter ferment fast without needing citric acid.
Use fresh, good quality oil/Ghee for frying.
Dip the fried jalebis in syrup as soon as they are removed from oil.
Do not soak jalebis more than 2-3 mins in syrup, otherwise it will get soggy.
Always use flat pan and fry jalebis on medium flame.