Sieve 100 g maida and besan together.

Make a batter using warn water.

Keep aside for 24 hours.

Add remaining maida and food colour and more warm water if required.

The batter should fall easily when poured - Not too thick not too thin.

Keep aside.

Make syrup of the sugar by adding water and boiling.

Add the milk and all the scum to form while boiling.

Make one string syrup. Strain.

Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.

Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.

Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.