Mix the all-purpose flour and yogurt together and whisk well. Add water to make a thick batter, then let it rest for 10 minutes.

To make the syrup, combine 1 cup sugar and 1/2 cup water in a pan over heat. Stir and cook until the sugar dissolves. Stop stirring and let the syrup come to a boil. When the syrup feels sticky between your fingers, add the lemon juice and cook for another 2-3 minutes, then turn off the heat.

Heat ghee in a pan over medium heat, then reduce to low. Add the baking powder and orange food color to the batter and mix well. Pour the batter into a piping cone or squeeze bottle. Pipe the batter into spirals in the pan and fry, turning occasionally, until golden and crisp.

Remove the jalebis from the pan and place them in the syrup. Flip after 15-20 seconds to coat evenly, then let them soak for another 20-30 seconds. Serve the jalebis topped with sliced almonds and cashews.