First, boil the potatoes and grate them. Then add water chestnut flour and yogurt, and mix well.

Add the edible food color and make a thick batter.

Pack the batter into a milk bag and set aside.

Place a pot on the stove, add sugar and half a cup of water, and make a one-string consistency syrup.

Heat another pan, add ghee, and fry the jalebi on medium heat on one side, then the other.

Once crispy on both sides, dip them in the warm syrup briefly and serve hot.