|All purpose flour||3 Cup (48 tbs)|
|Rice flour||1⁄4 Cup (4 tbs)|
|Double acting baking powder||1⁄4 Teaspoon|
|Warm water||2 Cup (32 tbs) (110 To 115 Degree F)|
|Sugar||4 Cup (64 tbs)|
|Cold water||3 Cup (48 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Rose water||1 Teaspoon|
|Red food coloring||1⁄8 Teaspoon|
|Yellow food coloring||2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Combine all-purpose flour, rice flour, baking powder and lukewarm water in bowl; mix well.
Let stand, uncovered, at room temperature for 12 hours.
Combine sugar, cold water and cream of tartar in saucepan.
Cook over medium heat until sugar dissolves, stirring constantly.
Bring sugar mixture to a boil over high heat.
Boil for 5 minutes or until mixture reaches temperature of 220 degrees on candy thermometer; do not stir.
Add rose water, red food coloring and yellow food coloring; mix well.
Heat 2 to 3 inches oil to 350 degrees in a 10-inch karhai or 12-inch wok.
Spoon batter into pastry bag fitted with 3/16-inch tip.
Squeeze batter directly into hot oil into a pretzel formed of alternating figure 8's and circles and measuring 2 x 3 inches.
Fry for 2 minutes or until golden brown on both sides; drain.
Let stand in warm syrup for 1 minute.
Transfer to platter.
Serve warm or at room temperature.