Mawa Jalebi Recipe - Khoya Jalebi Recipe
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Mawa Jalebi Recipe - Khoya Jalebi Recipe

Suggestion:

  • Instead of using batti mawa, use soft mawa. It gets soft easily while mashing.
  • For making jalebi you can also use sauce bottle with nozzle or polythene bag instead of corn.
  • If  jalebi splatters on frying, then add some more amount of maida and whisk nicely.

Ingredients for Mawa Jalebi

  • Mawa - 1 cup (crumbled) (200 grams)
  • Maida- ¼ cup (30-50 grams)
  • Sugar - 1.5 cup (300 grams)
  • Saffron - 20-25 threads
  • Ghee - for frying jalebi

How to make Mawa Jalebi

Add little water at a time and stir until all lumps get dissolved. Add some more water and make a batter with thin consistency. Whisk the batter for 4-5 minutes, cover it and keep it aside for 1 hour on a warm place.

Add 2-3 tbsp milk in crumbled mawa and mash it until it becomes soft. cover it and keep it aside for 1 hour as well. After 1 hour mix mawa and maida mixture; whisk until all ingredients blend nicely. Mixture fro making jalebi is ready.

How to make sugar syrup:

Dissolve saffron in 1 tbsp water. Take sugar in any utensil and add 1 cup 2 tbsp water into it. Cook for 2-3 minutes more once sugar dissolves completely. Check the syrup. For this take 1-2 drop in a bowl and with help of fore finger and thumb check whether it sticks like honey or not. Sugar is ready; now add saffron water into it and turn off the gas.

For making jalebi heat ghee in a pan with heavy bottom or base. Take jalebi mixture in a polythene cone and make a small hole at the bottom. Place the cone on a glass and with help of spoon fill the mixture into it. Hold the cone from top and push it downwards. Place the jalebi’s in the medium hot ghee giving round shape. Add 3-4 jalebi’s or as many as possible in the pan. Fry until they turn golden brown in color and take them out in a plate. Soak these jalebi’s in sugar syrup for 2 minutes and then take them out in some other plate. Like wise prepare all jalebi’s.

Mawa jalebi or khoya jalebi is ready. Serve hot mawa jalebi and enjoy eating. It can be stored for 2 days in refrigerator.

Suggestion:

  • Instead of using batti mawa, use soft mawa. It gets soft easily while mashing.
  • For making jalebi you can also use sauce bottle with nozzle or polythene bag instead of corn.
  • If  jalebi splatters on frying, then add some more amount of maida and whisk nicely.