Start by making the sugar syrup. Take sugar, water in a sauce and bring it to a full boil. Let the sugar melt completely. The syrup will get sticky stage. Now add in cardamom, saffron, food colour and lemon juice and mix well. Set this aside and keep it warm.

Now make the batter. Take plain flour, cornstarch, baking soda, salt, food colour in a bowl and mix well. Add in yogurt, water and make it into a smooth batter. The batter should be slightly runny than a dosa batter. Pourable consistency and not too runny because you should be able to pipe it on hot oil or ghee.

Now take a piping bag and fill with the batter. Heat oil or ghee in a shallow frying pan or skillet. Once the oil is hot, snip off the end from the piping bag and pipe small swirl into hot oil. Leave space between each jalebi. Let it fry on medium high heat for 2 minutes on each side so it gets crispy and golden.

Once the jalebis are fried, strain them and add them to the warm syrup. Let the jalebi sit in the syrup for 30 seconds. Remove it from the syrup and serve warm or hot.