First, toast the saffron in a dry frying pan over medium heat till dry and fragrant. Remove from heat and grind to a powder. Set aside.
For the jalebi batter: Mix the flour, semolina, baking powder, yoghurt and 300ml warm water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Add 1/8 teaspoon of the ground saffron and mix well. Set aside for 2 hours at room temperature.
Prepare syrup: In a saucepan, heat the sugar and 600ml water until dissolved. Simmer over a medium-low heat for 5 to 8 minutes. Add the remaining saffron and the cardamom and rose water. Remove from heat and set aside.
After resting for 2 hours, stir the jalebi batter. Pour the batter into one or more plastic food bags and seal.
Heat oil for deep frying in a large saucepan. Once hot, snip off a small piece of one corner of the bag containing the jalebi batter. Hold the bag over the hot oil and squeeze out the batter into the oil whilst making a circular motion; the jalebi batter should form coils.
Make just a few jalebi at a time and remove from the oil once golden and crisp. Drain on kitchen paper and then immediately immerse in the syrup. Remove from the syrup after 4 to 5 minutes.
Repeat with the remaining batter.
Serve and enjoy! Jalebi can be served warm or room temperature.