Method

• 1.
  To make the batter, combine the flours, turmeric and baking powder in a bowl. Stir in apple juice and 1 cup (250ml) water. Cover with plastic wrap and set aside at room temperature overnight to rest.
• 2.
  The next day, transfer the batter to a squeeze bottle with a 5mm nozzle (you can use a clean, empty sauce bottle).
• 3.
  To make the syrup, place saffron and 1/4 cup (60ml) boiling water in a pan and set aside for 10 minutes to infuse. Add honey, cloves and cardamom. Place over medium heat and cook, stirring occasionally, for 6 minutes or until reduced by half. Stir in lemon juice and set aside.
• 4.
  Line a baking tray with baking paper. Half-fill a large saucepan or wok with oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when hot enough). In 3 batches, squeeze batter into oil in long spirals, working from the inside out. Cook, turning halfway, for 2-3 minutes or until golden. Remove with a slotted spoon, dip in syrup for 30 seconds, then remove and place on prepared tray.
• 5.
  Sprinkle the jalebi with bee pollen, if using, and serve with remaining syrup.