Mix the refined flour, baking powder, curd and yellow colour well and make a batter in drop consistency by adding little water.
Keep aside for 15 minutes.
Now prepare the sugar syrup, boil the water and sugar till it is one thread consistancy on a midium flame.
Than add cardamom powder and switch off the gas.
For making jalebi heat oil in a wok, put batter in piping bag or kechup bottle and shape them in hot oil.
Deep fry them both sides till they turn golden in colour and crisp too.
Then immediately transfer into the sugar syrup for few minutes.
Garnish with chopped almonds and pistachio.