In a bowl, mix yeast with lukewarm water. In another large bowl, take the all-purpose flour and add the yeast mixture. Gradually add water to make a thin batter (the batter should not be too thin or too thick, just thin enough to pour from a bottle).

Once the batter is ready, set it aside for two to three hours. Meanwhile, prepare the sugar syrup. For the syrup, add sugar and water to a pot and heat on high flame. When it starts boiling, add cardamom powder and food color, and simmer to make a one-string consistency syrup.

After the set time, stir the batter with a spoon. Heat ghee in a pan or wok. Once the ghee is hot, fill a sauce bottle with the batter and gently squeeze the bottle to make round jalebis. Fry the jalebis until they are crispy and light brown. Once they are ready, dip them in the sugar syrup using tongs. After soaking for 1 minute, remove from the syrup and place on a plate.