In a saucepan, combine 200g sugar, 120ml water, 3 crushed cardamom pods, and a pinch of saffron. Bring to a boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer for 5 to 7 minutes until the syrup thickens slightly and reaches a single-thread (one-string) consistency. When you touch a cooled drop between your thumb and index finger and pull them apart, a single thread should form without breaking. Stir in 1 tsp lemon juice, remove from heat, and keep warm on a low stove setting.

In a mixing bowl, whisk together 125g maida, 1 tbsp cornflour, a pinch of baking soda, and optional orange food color or turmeric. Whisk in 60g smooth sour yogurt. Gradually add up to 120ml water, whisking vigorously for 3 to 4 minutes to incorporate air. The batter must be smooth, completely lump-free, and fall in a thick but flowing ribbon when lifted. Let the batter rest at room temperature for 10 minutes.

After resting, sprinkle 1/2 tsp baking powder over the batter and gently whisk it in. Transfer the batter into a squeeze bottle or a piping bag fitted with a small round nozzle.

Add ghee or oil to a flat-bottomed pan until it reaches a depth of about 3 cm (1.2 inches). Heat over medium-high heat. Test the heat by dropping a speck of batter; it should rise immediately to the surface without turning brown too quickly. Reduce the heat slightly to medium to maintain a steady temperature.

Squeeze the bottle to pipe the batter directly into the medium-hot fat. Start from the center and swirl outwards to form 3 overlapping concentric circles, finishing by overlapping the last line across the center of the spiral to seal it. Fry for 2 minutes, then flip using tongs or a skewer. Fry the other side for 1 to 2 minutes until the jalebis are pale golden, firm, and rigid.

Immediately lift the hot jalebis from the oil, shaking off any excess fat, and drop them into the warm sugar syrup. Use a spoon to press them gently into the syrup so they are fully submerged. Soak for 30 to 45 seconds until they absorb the syrup and become translucent. Lift the jalebis out and place them briefly on a wire rack to drain any excess syrup. Serve immediately while warm.