In a large bowl mix together flour (maida), chickpea flour (besan), baking powder and baking soda.
Add yoghurt, cardamom powder and mix
Add food color (if using) and water to form a flowing consistency batter.
The batter should not be too thick or thin. You may need up to 3/4 water depending on quality of maida and besan.

Cover the batter and let the batter sit for 10-12 hours to ferment. Mine took 24 hours because I leave in a cold place. You see small bubbles on top of the batter once it has fermented.
In morning, whisk the batter a little. You may need to add little water [around 1 tablespoon] if batter looks too thick at this point.
Meanwhile add sugar to a pan. Add water and mix with sugar and let it all come to a boil.
Once it comes to a boil, add cardamom powder, saffron strand and lemon juice.

Transfer jalebi batter into a squeeze bottle.

Fry till crisp from both sides. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough.
Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk or rabri. You may garnish with some nuts on top!