Whisk the maida, yogurt, baking soda, and water together into a smooth, lump-free batter with a thick, pourable consistency.

Cover the batter and let it rest in a warm spot until it turns light, bubbly, and slightly tangy in aroma.

Combine the sugar, water, saffron, cardamom powder, lemon juice, and food color in a saucepan, bring to a boil, then simmer until slightly sticky and keep warm.

Heat the ghee in a kadai over medium heat until it reaches the right temperature for frying.

Fill the squeeze bottle with the fermented batter and pipe overlapping spirals directly into the hot oil, frying each batch until golden and crisp on both sides.

Lift the fried jalebis straight from the oil into the warm sugar syrup, letting them soak until fully coated.

Remove the soaked jalebis from the syrup and place them on a wire rack or plate to let any excess syrup drip off.

Arrange the jalebis on a serving plate and scatter the slivered pistachios over the top before serving warm.