Preparing the Base: Begin by sifting the all-purpose flour, corn flour, and baking soda into a large mixing bowl. This ensures there are no lumps and aids in a smoother batter.

Incorporating the Yogurt: Introduce the yogurt to the sifted mixture. Gently blend using a whisk or spoon, ensuring no lumps form.

Consistency is Key: Gradually add water, whisking continuously to prevent lump formation. Your aim is a smooth, flowing consistency similar to pancake batter.

Time for Fermentation: This step is crucial. Once your batter is ready, cover the bowl with a cloth and place it in a warm corner of your kitchen. Allow it to ferment for 8-10 hours, preferably overnight. This process gives the jalebi its signature tangy taste.

Saffron Magic: As your batter is fermenting, immerse saffron strands in a small bowl filled with warm water. This will extract its vibrant hue and aromatic essence, which will be added to our sugar syrup later.

Begin with the Syrup: In a deep saucepan, combine sugar, water, and the seeds from the cardamom pods (you can crush the pods slightly to release the seeds). Place the pan on medium heat.

Achieving the Right Consistency: Stir occasionally, letting the sugar dissolve. Cook the mixture until you achieve a one-string consistency – this means when you take a little syrup between your thumb and forefinger, it should form a single thread. At this point, stir in the lemon juice; this prevents crystallization and ensures the syrup remains fluid. Lastly, mix in the saffron-infused water for that royal touch.

Deep-Frying the Spirals: Pour oil or ghee in a frying pan and place it on medium flame. As it heats, fill a squeeze bottle or a cloth piping bag with a small nozzle tip with the fermented batter. Once the oil is hot, carefully squeeze the batter in circular motions to form spiral-shaped jalebis. Fry each side until they adopt a golden-brown hue and are crispy to the touch.

The Sweet Dip: Using a slotted spoon, remove the fried jalebis from the pan and immediately immerse them in the warm sugar syrup. Ensure each spiral is thoroughly coated by gently pressing them down with the spoon. Let them soak for about 2 minutes, then remove and place them on a wire rack to drain excess syrup.