Place the refined flour in a bowl, add one and a half cups of water and beat with your hands for half an hour to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for twenty hours
Beat the batter again with your hands for fifteen minutes. Add the food colour and two tablespoons of refined flour and beat again for ten minutes.
Cook the sugar with two cups of water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add the milk, collect the scum, which rises to the surface with a ladle, and discard. Add the cardamom powder and cook, stirring, till the syrup attains a one-string consistency. Let the syrup cool, but ensure that it remains lukewarm.
Heat the ghee in a non-stick frying pan on medium heat. Pour some of the batter into a squeeze bottle. Hold the bottle over the hot ghee and gently squeeze the batter into the ghee in spiral shapes. Start from the outside and work inwards for better results.
Cook, gently turning the jalebi over occasionally, for eight minutes on each side or till golden and crisp. Drain and soak in the sugar syrup for two to three minutes.