In a bowl combine the flours, baking powder, bicarb soda and cardamom.
Add the yoghurt and a few drops of the food colouring. Slowly add water (around ½ cup), while stirring until a batter is formed. Whisk until smooth.
Cover and set aside in a warm area to ferment for 10-12 hours.
Once fermented whisk the batter until smooth. If the batter is too thick add 1-2 tbsp water and whisk again. The batter should be similar consistency to pancake batter.
To make the syrup, combine all of the ingredients except the cardamom and lemon juice in a small saucepan. Whisk to combine.
Over a medium/high heat, bring to the boil. Reduce the heat and simmer for 2 minutes. Turn off the heat and add the cardamom and lemon juice, whisk to combine.
Heat the oil in a small pot, keeping the heat to medium low.
Spoon the jalebi batter into a squeeze bottle with a small tip.
Once the oil comes to temperature, squeeze the batter into the oil, making a spiral shape. Once you have made the desired shape, increase the heat and fry until crisp (around 15-25 seconds).
Use a slotted spoon to remove the jalebi from the oil and place into the warm syrup for 30-40 seconds.
Remove from the syrup and serve immediately with chopped pistachios sprinkled on top.
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