In a deep pan, heat water and add sugar and cook until sugar has completely dissolved. Add cardamom and saffron. Cook until it has reached 1 string consistency. Take off flame and set aside.

In a bowl add all-purpose flour, cornstarch, food color mix well until uniform.

Add yogurt, water and Beat the batter with whisk in one direction in circular motion for 4-5 minutes. The batter will turn smooth and lump free. Note: The batter should not be either too thick or too runny. Spoon just 2-3 tbsp of batter to the sauce bottle to check if the consistency is right.

Add lemon juice, baking powder and mix gently until well combined.

Transfer the batter into a sauce bottle.

In a frying pan heat oil and ghee. Note: Check the oil is hot enough by dropping a small portion of batter into it. it must come up immediately without browning.

Squeeze the bottle gently in circular motions starting from center and moving outside. Note: If you are getting very thick jalebi, it means that the batter is thick. If you are getting very thin jalebi, it means the batter is thin in consistency. Note: To fix thick batter, add 1 tbsp or more of water. To fix thin batter, 1 tbsp of all-purpose flour.

When the jalebi is done is crispy, add it into warm sugar syrup directly. Allow to rest for 2 minutes. Note: The sugar syrup should be slightly hot to warm when jalebi is dipped into it.

In a pot heat milk over medium high heat. Cook until it is reduced to 3/4th of original quantity. Add sugar and cardamom and cook for 3-4 minutes on high flame.

Add jalebis to bowl, pour over hot milk, garnish with pistachios, silver paper and serve.