METHOD TO PREPARE

In a mixing bowl, combine the all-purpose flour, cornstarch, instant yeast, green cardamom powder, and orange food coloring.

Gradually add water and whisk until you get a smooth, lump-free batter. The consistency should be slightly thick, similar to pancake batter.

Cover the bowl and let the batter rest for 15-20 minutes to activate the yeast. While the batter rests, make the sugar syrup.

In a saucepan, combine the sugar, water, and saffron strands. Heat over medium flame, stirring occasionally, until the sugar dissolves completely.

Once it reaches a boil, lower the heat and let it simmer for 5-7 minutes until it thickens slightly. Add the lemon juice and set the syrup aside, keeping it warm.

Heat Nanak ghee in a wide pan over medium heat. Dip each apple ring into the prepared batter, ensuring it's fully coated.

Carefully lower the batter-coated apple rings into the hot ghee and fry until golden and crisp, about 2-3 minutes per side. Avoid overcrowding the pan.

Use a slotted spoon to remove the fried apple jalebis and drain them on a paper towel.

While warm, dip the fried apple jalebis in the syrup for 30-60 seconds. Garnish with pistachios and serve warm.