Combine flour, rice flour, yoghurt and colour in a bowl. Mix well.

Add water, one tbsp at a time make a smooth and thick batter. Keep it in a warm place to ferment over night.

The next day, add baking soda to the batter and beat well. Let it rest for an hour.

Transfer the batter to a cake pipe or a squeezy bottle with a pointed tip, a ketchup bottle will be perfect.

Add water and sugar in a pan and cook till sugar dissolves completely.

Add cardamom, saffron strands and a few drops of lemon juice. Boil until the syrup reaches almost one string consistency. Keep aside

Heat oil in a wide, flat pan. Make round spirals in the oil and fry well on both sides till golden and crisp on both sides.

Take it out and transfer to lukewarm syrup for 30 seconds.

Boil the milk in a wide heavy bottom pan, Remove from the syrup.

When milk starts boiling, add essence and a few saffron strands. Keep stirring in between to avoid burning.

Reduce milk to 1/3. Scrape the sides occassionally. Let the milk thicken.
Add sugar, malai and let it cook for another 10 minutes on low flame.

Take it off the stove and cool it.

Place jalebi in a serving dish and with rabdi.