Take flour into a mixing bowl and add corn flour, yoghurt and mix well. Then add water, lime juice and make that into a thick but pourable consistency batter. Add eno fruit salt and mix well.

To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and Rose essence. Stir well.

For deep frying, heat oil in a pan over medium flame and now fill the Jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles from inside to outside to make perfect circles. Fry till Jalebis are Crisp and golden from both sides.

Soak the jalebi in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now remove jalebis from the syrup and place on a tray lined with butter paper.