In a mixing bowl, add all-purpose flour, corn flour, baking soda. Mix well. Add ghee, yogurt and water plus a pinch of food colour and mix until there are no lumps.
Leave overnight to ferment in a warm place. I used my oven for this.When it's fermented mix again. Add a little water if required to make it pouring consistency.
For the syrup: Combine sugar and 1 cup of water in a pan and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Add cardamom powder, rose extract and lemon juice.
Heat ghee or oil in a flat kadai. Pour batter into a piping bag.Use plain nozzle for jalebi. Pour the batter into medium hot ghee and shape like a jalebi. Deep fry till golden and crispy on both sides.
Take out of ghee or oil and drop into the syrup. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.