Sift chickpea flour, salt, and baking soda into a mixing bowl. Add carom seeds.

Take a lemon-sized portion of the dough and shape it into a long roll with your hands. Place it on a wooden surface and stretch it forward with your palm. Once it forms a strip about a foot long, cut it with a knife.

Fry in hot oil over medium heat until done. Fafda is ready.

To make jalebi, first prepare the sugar syrup. Add sugar and water to a pan and heat. Add saffron and food color. Let it boil. Add lemon juice. Once the syrup is sticky, turn off the heat.

For the jalebi batter, sift the all-purpose flour into a mixing bowl. Add yogurt and food color. Mix well. Gradually add water and mix to a flowing consistency. Beat in one direction for four to five minutes.

Heat ghee. Add fruit salt to the batter and mix. Pour the batter into a squeeze bottle or piping bag and make jalebis in medium-hot oil. Fry until crispy. Soak the fried jalebis in warm syrup for 1 minute, then remove and place on a plate. Fry all jalebis this way. Serve hot.