1 cup flour, 1 tablespoon gram flour, 1/4 teaspoon baking soda, 1/2 cup curd, water (as required), ghee or oil for frying. 
 

1 cup sugar, 1/2 cup water, 1/4 teaspoon cardamom powder, saffron colour or orange food colour.

Mix flour, gram flour and baking soda in a bowl. Gradually add curd and mix well to make a lump-free batter. The batter should neither be too thick nor too thin.
 

Cover the batter and let it ferment for at least 6-8 hours or overnight. Keep it in a warm place. After fermentation, the batter will become foamy and fluffy. 
 

Mix sugar & water in a saucepan. Heat on medium flame until sugar dissolves completely. Mix cardamom powder & saffron threads. Cook the syrup to a one-string consistency. 
 

Heat ghee or oil in a deep frying pan on medium flame. Pour the batter into a tumbler bottle or a plastic piping bag with a small hole at the tip. 
 

Pour the batter into the oil with the required shape. Fry them until they become golden brown & crisp. Take out the jalebis from the oil and put them in the syrup.