Dissolve the yeast in half a bowl of warm water and let it sit until it becomes frothy. In a bowl, add the flour. Mix the yeast well in the water. Gradually add the yeast mixture to the flour, stirring to make a batter. Cover and let the batter rest for 5-6 hours.

The batter will rise well and become airy. The jalebi batter is now ready.

In a pan, add water and sugar and bring to a simmer over low heat. When it starts to boil, add the milk. The milk will help impurities in the syrup rise to the top. Remove these with a spoon.

Once the syrup reaches a one-string consistency, add the saffron strands and reduce the heat to very low.

Pour ghee into a pan and heat over low heat. Whisk the batter well. Pour the batter into a squeeze bottle.

When the ghee is hot, squeeze the batter into the hot ghee to form jalebi shapes. Fry until golden on both sides, then transfer the jalebis to the syrup. Repeat with the remaining batter.

Serve hot.