Add all-purpose flour, gram flour, baking soda to a bowl and mix well. Add ghee, yogurt, and water and mix well until the batter is smooth and completely lump-free. You can also use a whisk for this. The batter will have cake-like consistency and when you lift the spoon it should fall in a thick ribbon pattern. Keep the batter aside for 20 minutes.
Next, make the syrup, add sugar, water, and saffron to a 2-QT saucepan and cook until it comes to a boil stirring frequently. Lower the heat and simmer for 5 to 7 minutes or until the syrup has a one-string consistency. Turn the heat off and stir in lemon juice.
After 20 minutes you will see small bubbles on the batter. Pour the batter into a condiment bottle. Make sure the hole is about 2 to 3 mm wide for the dough to flow out.
Heat oil in a frying pan over medium heat. To test the oil temperature, add a drop of batter to the oil and it should float up right away. Then it should take around 2 minutes to get a light golden color. If the oil is too hot the batter will brown too quickly.
Once you have tested the oil temperature, adjust the heat to medium and start making the Jalebis by squeezing the bottle and making spirals starting from the inside and going outside. I press out around 5 circles for each jalebi and make around 6 jalebis in my 10-inch frying pan. Fry for 1 to 2 minutes on low heat, then carefully flip the jalebis. Cook for another 1 to 2 minutes on low heat as they get lightly golden brown.
Carefully lift the jalebis in a slotted spatula that will help drain out excess oil and then add them to the warm (not hot) syrup. Keep the Jalebis in the syrup just for a few seconds. Turn the Jalebis over so both the sides are coated with syrup and take out using a pair of tongs leaving the excess syrup in the pot.
Repeat the above two steps with the remaining batter.
Line up the Jalebis on a plate and garnish with pistachios and rose petals.