Instant Jalebi, Quick Jalebi Recipe
by Tarla Dalal
mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with 24 amazing images.
instant mawa jalebi is a delicious twist on the classic jalebi recipe that uses mawa (khoya) for a richer flavor. Learn how to make mawa jalebi recipe | khoya jalebi | instant mawa jalebi |
Craving jalebi but short on time? Try this instant version of khoya jalebi using mawa (khoya). It skips the traditional process of making the batter from scratch.
mawa jalebi recipe, also known as khoya jalebi, is a decadent Indian dessert featuring a beautiful spiral shape. The key ingredient is mawa, a rich milk concentrate, that lends a melt-in-your-mouth texture and a nutty flavor.
For making instant mawa jalebi transform mawa into a luxurious batter by blending it with plain flour, milk, and a touch of baking soda. Whip up a fragrant sugar syrup infused with the essence of cardamom. The secret lies in achieving the ideal batter consistency – neither too thick and dry, nor thin and runny.
Utilize a piping bag to artfully create those iconic jalebi coils as you gently fry them in ghee. Finally, immerse the warm khoya jalebi in the flavorful syrup, creating a delightful treat that will tantalize your taste buds.
pro tips to make mawa jalebi recipe: 1. Use fresh mawa (khoya) for the richest flavor and texture. If using store-bought mawa, try to find a good quality one that's not too dry or crumbly. 2. For an extra layer of flavor, add a few strands of saffron or a few drops of rosewater to the sugar syrup while it's simmering. 3. Maintain medium heat for the oil. If it's too hot, the jalebis will burn on the outside before they cook through. If it's too cool, they'll be oily. 4. Don't over soak the jalebis in the syrup. You want them to be moist and flavorful, but not soggy.
Enjoy mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with detailed step by step photos.
Instant Jalebi, Quick Jalebi Recipe recipe - How to make Instant Jalebi, Quick Jalebi Recipe
Preparation Time: Cooking Time: Total Time:
Makes 50 jalebis
For The Jalebi
1 cup crumbled mawa (khoya)
1/2 cup plain flour (maida)
a pinch of baking soda
1/2 cup milk
oil or for frying
For The Sugar Syrup
1 cup sugar
1 cup water
1/8 tsp cardamom (elaichi) powder
1/4 tsp saffron (kesar) strands
For Serving
rabdi
For sugar syrup
- For sugar syrup
- To make {span class="bold1"}mawa jalebi recipe{/span}, combine the sugar along with 1 cup of water, cardamom powder and saffron.
- Simmer on medium flame for 5 minutes till the syrup is of 1 string consistency.
- Remove from the fire and keep aside.
For making jalebi
- For making jalebi
- In a mixer jar add mawa, plain flour, baking soda and milk. Blend till smooth thick paste.
- Transfer it into a piping bag and cut the tip.
- Heat oil or ghee in a broad pan, and press out round swirls of the batter in the hot oil working closely from center to the outside of the whirl (approximately 50 mm. (2 inch) diameter)
- Deep-fry the jalebis till golden brown and crisp. Drain them and transfer into the warm sugar syrup.
- Drain immediately and serve the {span class="bold1"}mawa jalebi{/span} hot with rabdi.
like mawa jalebi recipe
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mawa jalebi recipe | khoya jalebi | instant mawa jalebi | then do try other jalebi recipes also:
- jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast |
- instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi using eno |
what is mawa jalebi made of?
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See the below image of list of ingredients for making mawa jalebi.
how to make the sugar syrup
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To make mawa jalebi recipe | khoya jalebi | instant mawa jalebi | in a deep pan, add 1 cup sugar. This is the most obvious role. The sugar syrup provides the sweetness that's characteristic of jalebi. When the jalebis are soaked in the syrup, they absorb the sugar, creating a delightful balance with the flavors of the mawa batter.
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Add 1 cup of water.
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Add 1/8 tsp cardamom (elaichi) powder. Cardamom is a fragrant spice with a complex flavor profile that includes notes of warmth, sweetness, and a hint of citrus. Adding cardamom powder to the sugar syrup infuses it with this lovely aroma and elevates the overall flavor of the jalebi.
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Add ¼ tsp saffron. Saffron has a unique, delicate aroma and flavor that's often described as floral, honey-like, or hay-like. When added to the sugar syrup, it imparts a very subtle hint of this complex flavor profile, elevating the overall taste of the jalebi.
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Simmer on medium flame for 5 minutes till the syrup is of 1 string consistency.
- Remove from the fire and keep aside.
how to make the batter
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In a mixer jar add 1 cup crumbled mawa. Mawa, also known as khoya, is essentially evaporated milk solids. It has a concentrated milk flavor and a dense, slightly grainy texture. This translates into mawa jalebis that are richer and more flavorful than regular jalebis made with just flour.
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Add ½ cup plain flour (maida). The gluten in plain flour acts as a binding agent, holding the grated mawa (khoya) together and creating a batter with the right consistency for shaping and frying.
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Add a pinch of baking soda.
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Add ½ cup milk.
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Blend till smooth thick paste.
how to make mawa jalebi
-
Transfer the batter into a piping bag.
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Cut the tip.
-
Heat oil or ghee in a broad pan.
-
Press out round swirls of the batter in the hot oil working closely from center to the outside of the whirl (approximately 50 mm. (2 inch) diameter.
-
Deep-fry the jalebis till golden brown and crisp.
- Drain them well.
-
Transfer into the warm sugar syrup.
- Drain immediately.
-
Serve mawa jalebi recipe | khoya jalebi | instant mawa jalebi | hot with rabdi.
pro tips to make mawa jalebi recipe
-
Use fresh mawa (khoya) for the richest flavor and texture. If using store-bought mawa, try to find a good quality one that's not too dry or crumbly.
-
For an extra layer of flavor, add a few strands of saffron or a few drops of rosewater to the sugar syrup while it's simmering.
-
Maintain medium heat for the oil. If it's too hot, the jalebis will burn on the outside before they cook through. If it's too cool, they'll be oily.
-
Don't over soak the jalebis in the syrup. You want them to be moist and flavorful, but not soggy.
| Energy | 114 cal |
| Protein | 0.5 g |
| Carbohydrates | 15.5 g |
| Fiber | 0 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 50 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 1 mg |
| Iron | 0.1 mg |
| Magnesium | 2.3 mg |
| Phosphorus | 5.2 mg |
| Sodium | 0.4 mg |
| Potassium | 5.6 mg |
| Zinc | 0 mg |
Can I fry these jalebi in the morning and soak them in sugar syrup in night before serving
what can I use if I don''t have self rising flour?
Tried this today.. n turned out amazing.. 😍😍😍😍
Hi, we Just tried this instant jalebis. It came out crispy, tasty & yummy. Thank you for this recipe. Can you please let me know how long this can be preserved and how to preserve. They should get spoiled know. So, sooner the better. Waiting eagerly for you reply. Thank you. :)
Can i use baking soda instead of baking powder?
So is a serving for this recipe just one jalebi or more than one?
What is self raising flour?? Jalebi recepie sounds great??
Edited after original posting.
Loved this instant jalebi recipe...