For the syrup:
Add sugar and water, lemon juice and saffron strands to a clean saucepan over medium heat.
Allow the syrup to thicken.
Keep aside.
For the batter:
Sift the flour, corn flour, and baking powder in a large clean bowl.
Add in the ghee and yogurt and mix well.
Pour water a little at a time and whisk to create a smooth consistency.
The batter should not be too thin.
To fry the Jalebis
Heat oil in a large pan over medium flame for deep frying.
Fill the jalebi batter into a piping bag with a single hole nozzle or a squeeze bottle with a small hole.
Squeeze the bottle and make round spirals with the batter into hot oil.
Deep fry the jalebi, when one side is partly cooked, turn over and fry the other side.
Fry until crisp and golden.
Soak the Jalebis in syrup.
Serve immediately or store in the fridge in an airtight container
