In a mixing bowl, combine the all-purpose flour, chickpea flour, yeast, sugar, turmeric powder, and saffron strands (if using).

Gradually add warm water to the dry ingredients and mix well to form a smooth batter. Make sure there are no lumps. The batter should be thick but pourable. Let it rest for about 30 minutes to ferment.

While the batter ferments, prepare the sugar syrup. In a saucepan, combine the sugar and water. Bring it to a boil, stirring until the sugar dissolves completely. Add cardamom powder and rose water (if desired). Simmer for a few more minutes until the syrup thickens slightly. Remove from heat and set aside.

Heat vegetable oil in a deep frying pan or kadai over medium heat.

Once the batter has fermented, transfer it to a squeeze bottle or a piping bag with a small nozzle. This will help you create the jalebi's spiral shape.

Carefully squeeze the batter into the hot oil in a spiral or pretzel-like shape. Fry until the jalebis turn crisp and golden brown on both sides. Make sure to fry them in small batches to avoid overcrowding.

Once cooked, remove the jalebis from the oil using a slotted spoon and immediately dip them into the warm sugar syrup. Allow them to soak for a minute or two, ensuring they are well-coated with the syrup.

Finally, remove the jalebis from the syrup and transfer them to a serving plate. You can garnish them with chopped nuts or a sprinkle of powdered sugar if desired.