Jalebi

Soak a pinch of Saffron Strands in 2 tablespoons warm Water and set aside so the color and aroma infuse.

In a bowl, whisk together All-Purpose Flour and a pinch of Salt. Stir in Plain Yogurt and the saffron-infused water, adding more Water as needed to make a smooth, thick batter (like heavy cream). Cover and let rest at room temperature for 6–8 hours or overnight to develop a mild tang.

While the batter rests, make the syrup: combine Sugar with 1 cup of water in a saucepan and bring to a simmer. Add crushed Green Cardamom Pods and simmer until the syrup reaches a one-thread consistency (syrup that forms a single thread when a drop is pinched between fingers). Stir in a little Lemon Juice to prevent crystallization and finish off the heat with Rose Water for floral aroma. Keep the syrup warm but not boiling.

Just before frying, gently whisk a small pinch of Baking Soda into the rested batter to aerate it — it should become light and slightly frothy. Transfer the batter to a piping bottle or a sturdy plastic bag with a small round tip.

Heat Ghee in a wide, shallow pan over medium heat until hot but not smoking. Test with a small drop of batter — it should sizzle and rise slowly.

Pipe spirals of batter directly into the hot ghee, starting from the center and working outward to form classic jalebi shapes. Fry in batches, turning once, until both sides are deep golden and crisp (about 1–2 minutes per side).

Immediately transfer the fried spirals into the warm sugar syrup for 20–30 seconds so they soak up the syrup but retain crisp edges, then lift out and drain briefly on a rack.

Garnish with chopped Pistachios and serve the jalebis warm for the best contrast of crunchy exterior and syrupy interior.