Mix maida,corn flour, cooking soda,ghee and yellow food colour in a bowl
Add curd and make a thick batter by adding more water
Keep it in a warm place for 12 hours/overnight or until it ferments well
In another pan, boil sugar with water,food colour, until one string consistency
Say 15 minutes in medium high flame
Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible
In a flat bottomed pan, heat oil and ghee
Level sholud be just to sink the batter
Take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle
Fill with the batter and draw circles in a medium heated oil,oil should never fume
Also it should be enough to fry the jalebis porous and crisp
Make 3-4 circles per piece and end the circle by overlapping the tip when you end
Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup
Let it be in the syrup for 2 minutes at least
After some time, drain it and arrange in a plate