Add all dry ingredients to a bowl and give it a good mix.

Add in ghee and mix with your fingers until the flour is well coated.

Slowly add in the water, a little at a time to form medium consistency pourable batter.

Batter consistency should be like the one for dosas.

Whisk until lump-free. You can use an immersion blender too.

Once it is lump-free, cover the bowl with a lid.

Keep the batter aside for 10-15 minutes to rest.

Meanwhile, prepare the sugar syrup.

For the sugar syrup

Heat water and sugar in a tall pot on medium flame.

Stir occasionally.

Once it comes to a boil, stir in the lemon juice.

This will prevent sugar from crystallizing and give a tangy taste to the jalebis later.

After a boil, add the saffron and cardamom.

Cook the syrup for additional 2 minutes.

Stir the syrup often.

Switch off the flame and stir in the food color.

Let the syrup temperature drop to warm before soaking the jalebis.

Cool a teaspoon of sugar syrup in a bowl and add a drop between your fingers.

The syrup should feel sticky, like one string as shown in the video.

If it feels less sticky or watery, reheat the syrup for a minute to achieve the right consistency.

Now heat ghee in a wide bottom pan on medium flame.

Fill a piping bag or ketchup bottle with the jalebi batter.

We prefer thin jalebis, hence I snip off the piping bag accordingly.

Once the ghee feels warm enough, test by dropping a dollop of batter.

If the batter fluffs up gradually then the ghee is hot enough to make jalebis.

If the batter takes time to float then let the ghee heat up well.

Keep your piping bag upright and quickly pipe swirls.

Make 3-4 jalebis at a time and do not overcrowd the pan.

Lower the flame if needed.

Once you have piped the jalebis let it cook for 15-20 seconds undisturbed.

Now turn the jalebis with a fork or prongs and cook on the other side until golden brown.

Once done, immediately soak them in the warm sugar syrup.