In a large bowl, whisk refined flour, Yoghurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.

Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.

Add milk and when the scum rise to the top, take it out and throw.

Add saffron and cook, stirring till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadhai on medium flame.

Pour some batter onto a jalebi cloth, gather the edges and make a tight potli or we can also use squeeze bottle.

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.