Prepare the sugar syrup by mixing sugar with water in a wide and deep pan on medium heat. Stir continuously, till the sugar dissolves.
Add lemon juice (it prevents the sugar from crystalizing).
When the sugar melts, add saffron and keep stirring till you get one string consistency ((When you touch the sugar syrup between your thumb and index finger, you should see a distinct string)
Keep the syrup warm.
Instructions for making Jalebi
Fermentation : In a bowl add refined flour, gram flour, yeast and water. Mix well to ensure there are no lumps, and until mixture doesn't stick to the whisk, it should drop easily.
Cover and keep in a warm place to ferment for 15 hours or overnight. If you live in a cold climate, you can ferment it for 24 hours.
Oncethe batter ferments, mix it once again.
Now heat a wide and flat pan with ghee for deep frying.
Take an Icing Bag and pour batter in it. Make a 2mm think cut on the tip of the icing bag ( if you don't have Icing Bag, You can also use zip lock bag)
turn the flame to medium low Once the oil is hot. Now you will make the Jalebis.
hold the icing bag above the oil, so that the batter starts dropping from it. make batter spirals in oil by rotating your hands in circular motion 3 times from center to outwards. (Be very careful in this step, as the oil may sputter)
Fry the Jalebi in oil, and turn over when one side is partially cooked to a light golden color. Turn it over. check that both sides of the Jalebi are consistently golden/golden brown on both sides
Remove the jalebi and transfer immediately into the warm sugar syrup. Let it soak in the sugar syrup and absorb it. this usually takes upto 2 minutes.
Repeat the process until all the jalebis are made.
Do not leave the jalebi for too long in syrup, it will become soggy.
Remove from the syrup and serve jalebis hot or warm.
Notes
The most important part of making Jalebi at home is to have the right consistency of batter. It should not too be thin or thick like dosa batter. While frying the Jalebi, make sure the oil is at medium low heat. Always keep the sugar syrup warm. Not too hot nor cold. Over soaking can make them soggy.