Indian Jalebi (Deep-fried Syrup-soaked Dough Spirals)

In a large bowl, combine the all-purpose flour, plain yogurt, baking soda, and water until you get a smooth, lump-free batter. If using saffron or food coloring, add it now. Cover with a clean cloth and let it ferment at room temperature for 8-12 hours, or until it smells slightly sour and has small bubbles.

In a saucepan, combine the granulated sugar and water. Add the crushed cardamom pods and saffron strands. Bring to a boil over medium heat, then simmer for 5-7 minutes until it slightly thickens and forms a single thread between your fingers (one-string consistency). Remove from heat, stir in the lemon juice, and keep warm.

Pour the fermented batter into a piping bag or a special Jalebi dispenser. In a deep pan or wok, heat enough ghee or vegetable oil over medium heat (about 160-170°C / 325-340°F). Pipe spiral-shaped Jalebis into the hot oil and fry both sides until golden brown and crispy, about 2-3 minutes per side.

Immediately transfer the freshly fried, hot Jalebis into the warm sugar syrup. Let them soak for 30-60 seconds to absorb the syrup well. Remove the Jalebis from the syrup and let any excess drip off. Serve warm or at room temperature, optionally garnished with chopped pistachios.