In a mixing bowl, combine 200 grams of maida (all-purpose flour), 2 tablespoons of cornflour, and a pinch of baking soda. Gradually add 200 ml of water and whisk until you get a smooth, thick batter. Let the batter rest for 10-15 minutes.
In a saucepan, heat 500 grams of honey and 100 ml of water over low heat. Stir occasionally until the honey is dissolved and the syrup thickens slightly. Keep the syrup warm.
Heat 500 ml of oil or ghee in a deep frying pan over medium heat. Pour the batter into a piping bag or a squeeze bottle with a small nozzle.
Carefully pipe the batter into the hot oil, creating spiral shapes. Fry the jalebis until they are golden and crispy, turning them occasionally to ensure even cooking.
Remove the jalebis from the oil using a slotted spoon and immediately immerse them in the warm honey syrup. Let them soak for 2-3 minutes, then remove and place on a serving plate.
Garnish the honey jalebis with crushed pistachios or almonds, and serve warm.