Prepare Syrup:

1. Heat sugar and water over low heat, stirring until sugar dissolves.
2. Raise heat and boil hard for 8-10 minutes. Syrup should be just thick enough to spin a thread.
3. Remove from heat, allow to cool until lukewarm, flavor with rose essence (about 1.2 tsp of good quality essence is sufficient) and color a bright orange with food coloring.

Prepare Jilapi:

1. Sift the flour and rice flour into a large bowl.
2. Sprinkle yeast on the warm water in a small bowl, leave to soften for 5 minutes and stir to dissolve.
3. Pour dissolved yeast and saffron with its soaking water into a measuring jug.
4. Add tepid water to make up 2 ¼ cups. Stirring with a wooden spoon, add the measured liquid to the flour and beat well until batter is very smooth.
5. Add yoghurt and beat again. Leave to rest for 1 hour. Batter will start to become frothy.
6. Beat vigorously again before starting to fry Jilapis. (While batter stands make syrup and leave it to become just warm).
7. Heat vegetable oil in a deep frying pan and when hot use a funnel to pour in the batter, making circles or figures of eight.
8. Frying, turning once, until crisp and golden on both sides.
9. Lift out on a slotted spoon, let the oil drain for a few seconds, then drop the hot Jilapis into the syrup and soak it for a minute or two.
10. Lift out of the syrup (using another slotted spoon) and put on a plate to drain. Jilapis is ready.