Boil water and sugar in a pot on medium flame.

Take a small portion in a spoon and let it cool a bit

Take some between fingers and rub it together. Pull your fingers apart to see if forms
one string. If so then move to the next step.

Add lemon juice, cardamom powder, and saffron to the pot and switch off the stove.

Mix it all together.

Add maida, cornflour, and turmeric to a mixing bowl and mix it together.

Now add curd and water and mix it till it forms a thick batter without any lumps. (The
the batter should be thick but should also be flowy.)

Keep beating the batter for 4 minutes in a circular motion until it’s smooth.

Heat the oil on a medium flame in a frying pan.

Add one teaspoon of lemon juice in the batter and mix it well. The Jalebi batter should be at room temperature.

Now add soda to it and mix it gently. Make sure the batter is smooth, flowy and thick.

Fill the bottle with the batter.

Once the oil is hot enough, squeeze the bottle gently in circular spirals to form the jalebi shape.

Make sure the sugar syrup is warm while the jalebi is frying.

Once the jalebi is fried and crisp, add it to the warm sugar syrup directly.

Let it rest in the syrup for 2 minutes and then put it on a plate.

Serve it hot!