For making the Batter:

1. Dissolve the yeast in warm water and let it rest for about 5 -7 minutes.
2. Mix the flour, besan (gram flour), oil, and sugar together preferably in a ceramic bowl.
3. Now add the yeast solution and mix well, ensure that there are no lumps and the batter is smooth.
4. Keep the batter aside and let it sit in a warm place for one hour or little more but ensure you don’t over ferment it by putting it in warm place for more time.
5. After an hour the batter will be fermented and will become little sticky and lacy.

For making the Syrup

1. Boil the sugar and water together. Add the lemon juice and saffron and let it boil on low to medium heat till it reaches a single thread consistency.

Making Jalebis:

1. Heat the oil in a kadai or a flat frying pan .
2. Fill the Jalebi batter into a piping bag or you can use an empty bottle like I used.
3. Squeeze the Jalebi batter out in the hot oil to form coils shape and keep repeating it.
4. Deep fry them until they are golden and crisp all over but not brown.
5. Remove from the kadhai and drain on kitchen paper.
6. Allow it to cool for few minutes.
7. Let jalebi soak in the hot syrup for about a few seconds and take out.
8. Serve hot.