For Sugar syrup :
In a pan add water and sugar, cook it on low flame to medium flame.
When it was thick, add lemon juice and stir this well.
Here I didn't check a string consistency.
Now keep this syrup on low flame.Add cardamom powder and mix well.
Heat a nonstick pan add ghee or oil for frying jalebi.
Making Batter:In a mixing bowl add all the ingredients except fruit salt and water.
Mix well once. Add water slowly little by little for getting smooth batter.
Make sure that the batter should be of flowing consistency and not thick or gooey.
When you drop the batter with spoon or ladle it should form ribbons.
Add fruit salt and water, mix gently. Now the batter will turn airy and light.
Now pour this batter into a sauce bottle or in a pipping bag.
When ghee or oil is hot, slowly drop the batter in ghee forming overlapping circles.
Cook both sides until it changes into light golden color.
Once jalebi done, immediately drop them in hot sugar syrup and let them sit for about 2 to 3 mins.
Drain all jalebi in a plate. Make all jalebi in Same process.
Now in a serving dish arrange jalebi, sprinkle some chopped almonds, pistachios and decorate with some dry rose petals. Finally sprinkle few saffron threads and serve hot.
