vegetarianChop pistachios
If you are using them, finely chop the Pistachios and set them aside for the finish. Small pieces give a nice crunch without weighing down the syrup.
Mix the batter
In a large bowl, whisk the All-purpose Flour, Plain Yogurt, Water, a pinch of Salt, and the Saffron Strands soaked in 1 tbsp warm water until the batter is smooth, thick, and pourable. Beat it for 2 to 3 minutes so there are no lumps and the batter ribbons off the whisk.
Rest the batter
Cover the bowl and let the batter rest for 1 hour at room temperature. It should look a little puffier and feel more relaxed when you return to it.
Make the syrup
Combine the Sugar, water, Lemon Juice, the lightly crushed Green Cardamom Pods, and the remaining saffron in a small saucepan, then bring it to a boil over medium heat, stirring until the sugar dissolves. Simmer for 8 minutes until the syrup is glossy and just slightly sticky, then stir in the Rose Water and keep it warm on the lowest heat.
Heat the ghee
Pour the Ghee into a deep, heavy pan and warm it over medium to medium-low heat until a tiny drop of batter sizzles immediately and floats to the top. The fat should be hot and steady, not smoking.
Activate the batter
Stir the Baking Soda into the rested batter just before frying, mixing only until it turns a little foamy. If it has thickened, whisk in a spoonful or two of water until it pipes easily, then fry right away.
Pipe and fry
Spoon the batter into a sturdy zip-top bag, snip off a tiny corner, and pipe tight spirals or little circles directly into the hot ghee. Fry a few at a time for 1 to 2 minutes on the first side, flip carefully, and fry for 1 minute more until they are crisp and light golden on both sides.
Soak and serve
Lift the jalebi out of the ghee and dip them into the warm syrup for 1 minute, turning once so they soak evenly. Let the excess drip off, arrange them on a platter, and scatter the chopped pistachios over the top if you want a little crunch.
