In a mixing bowl, combine 200 grams of all-purpose flour (maida), 2 tablespoons of cornflour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of turmeric powder. Gradually add 200 ml of water and whisk until a smooth, thick batter is formed. Let the batter rest for 10-15 minutes.
In a separate pan, prepare the sugar syrup by boiling 300 grams of sugar with 300 ml of water. Add 1/4 teaspoon of cardamom powder and a few strands of saffron. Cook until the syrup reaches a one-string consistency. Keep the syrup warm.
Heat oil 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, forming spiral shapes. Fry the jalebis until they turn golden and crispy, flipping them occasionally.
Remove the jalebis from the oil and immediately dip them into the warm sugar syrup. Let them soak for 2-3 minutes, then remove and place on a serving plate.
Serve jalebis warm or at room temperature, garnished with chopped pistachios or almonds if desired.