Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation.
Prepare a two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside.
Beat the flour mixture well and fill in a plastic bag with a hole at the bottom.
Squeeze out the batter by pressing the bag into the hot ghee.
Drop medium sized whirls in a continuous flow beginning from outer circle and ending in the center. This will give better shape to the jalebies.
Fry them until crisp and golden color on both sides carefully.
Drain and drop in the syrup. In 5 minutes, the jalebies will be thoroughly soaked.
Drain and serve hot.