Prepare the batter: In a bowl, mix all-purpose flour, chickpea flour, and baking soda. Add yogurt and water gradually to form a smooth, thick batter. Cover and let it ferment for 2 hours.

Make sugar syrup: In a saucepan, combine sugar, water, cardamom powder, and lemon juice. Bring to a boil, then simmer for 5-7 minutes until slightly sticky. Add saffron if using. Keep warm.

Check batter consistency: After fermentation, the batter should be slightly bubbly. If too thick, add a little water to make it flow easily from a squeeze bottle.

Heat ghee/oil: In a deep pan, heat ghee or oil on medium heat. Test by dropping a small batter - it should rise slowly without browning immediately.

Pipe the jalebis: Fill a squeeze bottle or piping bag with batter. Squeeze concentric circles into the hot oil, starting from the center outward. Fry 2-3 at a time.

Fry to perfection: Cook until golden brown on both sides (about 2 minutes per side). Remove and drain excess oil briefly.

Soak in syrup: Immediately dip hot jalebis in warm sugar syrup for 20-30 seconds. Remove and place on a wire rack to drain excess syrup.

Serve warm: Enjoy jalebis fresh and slightly warm for the best texture. They can be stored airtight for 1 day but are best consumed immediately.