1 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/2 cup yogurt
1/2 cup water, as needed
1 cup sugar
1/2 cup water for syrup
1/4 teaspoon cardamom powder
1 teaspoon lemon juice
Oil or ghee for frying
Mix flour, cornstarch, and baking powder
Add yogurt and water to make a smooth, thick batter
Cover and ferment the batter for 8 to 12 hours
Boil sugar and water to make a one-string syrup
Add cardamom powder and lemon juice to the syrup
Keep the syrup warm
Transfer batter to a squeeze bottle or piping bag
Heat oil or ghee on medium heat
Pipe spiral shapes into the hot oil
Fry until crisp and golden on both sides
Remove and drain briefly
Dip the hot jalebi into warm sugar syrup
Remove and serve immediately