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In a saucepan, combine sugar and water. Heat on medium heat until the sugar completely dissolves. Add cardamom powder and saffron strands if using. Let it simmer for 5-7 minutes until the syrup slightly thickens. Keep it warm.
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In a mixing bowl, combine flour, cornflour, and baking powder. Add yoghurt and warm water gradually, stirring continuously until you get a smooth, lump-free batter. The batter should be thick but pourable. Let it rest for 15-20 minutes.
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In a deep pan, heat enough ghee or oil for deep frying over a medium flame. To test if it’s hot enough, drop a small amount of batter into the oil; it should rise immediately.
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Pour the rested batter into a piping bag or a squeeze bottle with a small nozzle. You can use a plastic bag with a corner cut off if you don't have these.
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Carefully pipe the batter into the hot oil in a spiral or circular motion, forming the traditional jalebi shape. Fry until the jalebis turn golden and crispy, about 1-2 minutes on each side. Flip gently for even cooking.
Using a slotted spoon, remove the fried jalebis and immediately dip them into the warm sugar syrup. Let them soak for about 30 seconds to 1 minute. Ensure they are well-coated but not overly soggy.
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Remove the jalebis from the syrup and place them on a plate lined with paper towels to drain the excess syrup. Serve them warm for the best crispiness.
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Serve the crispy jalebis as a delightful monsoon treat with a cup of hot tea.
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Enjoy the sweet, crunchy goodness!