Combine almond flour, ½ cup arrowroot flour, and coconut milk in a bowl. Empty the contents of the probiotic capsules into the bowl and mix well (discard the capsule's casing). Loosely cover the bowl with a lid and place it in the oven, with the oven light on for at least 10 hours (the oven should not be on, just the oven light).
Once the batter has fermented, add 3 tablespoons of arrowroot flour to the bowl and mix well. Put the batter in the fridge for at least 1 hour to thicken.
Heat oil in a wok or a deep, wide bottomed pot to 330°F. You don’t want the oil to be too hot, otherwise the jalebis will break apart.
Spoon the batter into a ziplock bag, seal the top, and snip one of the bottom corners.
Squeeze the batter into the hot oil, in a spiral coil-like shape. Start from the middle and make three tight spirals. They will need to be tight as they will spread out as they cook in the oil. Cook until they turn light golden brown, then immediately move the jalebi from the oil into the sugar syrup (see below).