Batter: Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes. Mix the flour and oil together. Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix. Set the batter aside and let it sit in a warm place for half hour. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
Syrup: Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing
Making the jalebis: Heat the oil in a frying pan about 1 inch deep. Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan. The jalebi will take about 4 to 5 minutes to cook. Turn them occasionally. Fry the jalebi until both sides are golden-brown. Transfer them into the warm syrup. Let jalebi soak in the hot syrup for a few seconds.Than take them out and Garnish with sliced pistachios. Serve hot.
