Sieve maida and mota besan in a bowl.

Now add citric acid, a pinch of food colour, citric acid and ghee. Mix all the ingredients very well and just rub the ghee with your hands.

Instant jalebi mix is ready. Put jalebi mix in an airtight container or ziplock bag and store it in the fridge for 1-2 months.

To make sugar syrup:
Put water and sugar in a pan, bring it to boil and cook on medium low flame for 10-12 minutes until syrup becomes slightly thick or attains one string consistency. Lastly, add food colour and saffron, stir well and cook for a minute. Sugar syrup is ready, keep aside.

To make Instant jalebi:

Take a jalebi mix in a bowl, add water as required and make thick but pourable consistency batter.

Lastly, add eno mix it well and pour jalebi batter into ketchup bottle or piping bag. I have used a piping bag to make jalebi, cut the tip to make a small hole.

Fry from both the sides till jalebi becomes little golden and crisp.

Take out the jalebi from the oil and soak it in warm sugar syrup from both sides. Do not soak in hot sugar syrup.