Take a large mixing bowl and add 1 cup all-purpose flour, ¼ cup corn flour, ¼ teaspoon baking powder and mix them nicely.

Add ¼ cup yogurt, ½ tablespoon lemon juice into the bowl. Add water slowly at a time to prepare a thick but free flowing consistency batter. For me, it took exactly 120 ml water to prepare the batter.

Whisk the mixture in circular motion with a whisker for 2-3 minutes until small bubbles developed into the batter. Cover the batter and keep it aside for 15-20 minutes.

On the other hand, to prepare the sugar syrup, take a medium sized pan with depth and add 2 cups sugar and 1 cup and 2 tablespoons of water into it.

Put the pan on medium high flame and add 3 cardamoms into it. Stir the content in between and let the sugar melt completely.

Once the sugar syrup starts boiling, put the flame in low and add lemon juice into it and mix it well. It resists the sugar syrup to get crystallized.

Add saffron streaks into the syrup and give a nice stir. Put the flame in high and boil the syrup for a minute.

Add 1 teaspoon orange food colour into the sugar syrup and give a nice stir. Put the flame in high and allow the syrup to boil for 5-10 seconds and switch off the flame.

Now take a large flat pan and put it on flame to become completely dry.

Add enough oil into the pan to deep fry the jalebis. Add ¼ cup ghee into the pan and allow it to melt.

Put the flame on high and allow the oil to become hot. 
Now take off the lid of the jalebi batter (Step 3) and whisk it once more for 30 seconds.

Place an icing bag into a glass and pour the jalebi batter into it. Cut the tip of the icing bag to 2mm thick. You can also use zip lock bag, squeezy sauce bottle or jalebi cloth instead of it.

Once the oil is hot, put the flame on medium and hold the icing bag and rotate your hand in circular motion for 3-4 times from centre to outwards to make spirals. Repeat the process and make multiple spirals into the hot oil. It does not matter if they are connected during the time of shaping. Just break them during the time of frying.

Fry them for 2-3 minutes over medium to medium high flame and flip them in between.

After frying the jalebi, drain the excess oil and dip them immediately into the hot sugar syrup. Hold them initially into the syrup with a ladle or spoon for 10-15 seconds and then leave them for another 30 seconds into the syrup.

Drain the jalebis from the sugar syrup with a strainer ladle and keep them on a separate plate.

Repeat the process with rest of the batter and prepare the jalebis.

Now the jalebis are ready to serve.