MUST TRY Mawa Jalebi Recipe | बुरहानपुर की मशहूर मावा जलेबी | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Put the sugar and water in a saucepan on high heat and let the sugar dissolve completely.
2. Once the syrup boils, cook it for just 1 minute. It should stay thin, not form a string.
3. Add the lemon juice, stir well, then turn off the heat and move the syrup to a bowl to cool until slightly warm.
4. Warm the mawa in a kadhai or pan on low heat, mashing it gently until soft and slightly melted.
5. Gradually add the milk over low heat, stirring constantly, adding it in batches until smooth and slightly loose but semi-thick.
6. Turn off the heat and add the corn flour in three batches, mixing after each to avoid lumps.
7. Let the batter cool completely, then strain it through a sieve. It should be thick but dropping consistency.
8. Transfer the batter to a piping bag. Cut the tip to an opening of about 1–1.2 cm only when you are ready to fry.
9. Heat oil about 1 inch deep in a shallow pan to 155°C.
10. Make sure the sugar syrup is slightly warm before frying, and have tongs and a strainer tray ready.
11. Once the oil reaches 155°C, pipe the batter in spirals, making about 1.5 circles per jalebi.
12. Fry on low heat, releasing any jalebi that stays stuck to the base with a spatula. Let it turn dark brown slowly; check the underside before flipping, then fry until deep dark brown, almost like kala jamun, without blackening completely.
13. Lift out the jalebis and soak them in the warm syrup for at least 10 minutes, dipping with a ladle.
14. Drain them on a sieve to remove excess syrup, then serve hot or cooled.

Summarized from Your Food Lab's video. Watch it for the details.

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