Combine sugar, water, cardamom, saffron, and rose water in a saucepan. Bring to a gentle boil for 1-2 minutes until the sugar dissolves completely, then set aside to cool slightly.

In a bowl, mix plain flour, corn flour, baking soda, yogurt, water, and food coloring (if using). The batter should be smooth and not too runny; adjust with water as necessary.

Heat oil in a deep pan to approximately 180°C (356°F). Use a squeeze bottle or piping bag to create swirls in the hot oil, frying for 30-60 seconds until crispy. Soak each jalebi in the warm sugar syrup for a few seconds, then transfer to a wire rack to drain.

In a separate bowl, cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add eggs, vanilla extract, and cardamom powder, mixing well. Gradually incorporate self-raising flour and whole milk until the batter is just combined.

Pour the batter into lined muffin tins, filling them about 2/3 full. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

In a mixing bowl, whisk double cream with icing sugar and vanilla extract until firm peaks form. Be careful not to over-whip!

Pipe the whipped cream onto the cooled cupcakes. Top each with mini jalebi and a sprinkle of chopped pistachios for that extra crunch and visual appeal.