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mawa jalebi recipe | khoya jalebi | instant mawa jalebi |


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Instant Jalebi, Quick Jalebi Recipe

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.

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Instant Jalebi, Quick Jalebi Recipe recipe - How to make Instant Jalebi, Quick Jalebi Recipe

Preparation Time:    Cooking Time:    Total Time:     50Makes 50 jalebis
Show me for jalebis

Ingredients

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
Method

For sugar syrup
    For sugar syrup
  1. To make mawa jalebi recipe, combine the sugar along with 1 cup of water, cardamom powder and saffron.
  2. Simmer on medium flame for 5 minutes till the syrup is of 1 string consistency.
  3. Remove from the fire and keep aside.

For making jalebi
    For making jalebi
  1. In a mixer jar add mawa, plain flour, baking soda and milk. Blend till smooth thick paste.
  2. Transfer it into a piping bag and cut the tip.
  3. 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)
  4. Deep-fry the jalebis till golden brown and crisp. Drain them and transfer into the warm sugar syrup.
  5. Drain immediately and serve the mawa jalebi hot with rabdi.

Instant Jalebi, Quick Jalebi Recipe recipe with step by step photos

like mawa jalebi recipe
  1. 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?
  1. See the below image of list of ingredients for making mawa jalebi.

how to make the sugar syrup
  1. 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. 
  2. Add 1 cup of water.
  3. 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.
  4. 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.
  5. Simmer on medium flame for 5 minutes till the syrup is of 1 string consistency.
  6. Remove from the fire and keep aside.

how to make the batter
  1. 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.
  2. 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.
  3. Add a pinch of baking soda.
  4. Add ½ cup milk.
  5. Blend till smooth thick paste.

how to make mawa jalebi
  1. Transfer the batter into a piping bag.
  2. Cut the tip.
  3. Heat oil or ghee in a broad pan.
  4. 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.
  5. Deep-fry the jalebis till golden brown and crisp.
  6. Drain them well.
  7. Transfer into the warm sugar syrup.
  8. Drain immediately.
  9. Serve mawa jalebi recipe | khoya jalebi | instant mawa jalebi | hot with rabdi.

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.
     
Accompaniments

Amiri Khaman, Gujarati Sev Khamani Recipe 
Bhavnagri Mirchi, Gujarati Bhavnagri Chilli Pickle 
Gathiya, Gujarati Gathiya 
Kesari Milk 

Nutrient values (Abbrv) per jalebi
Energy114 cal
Protein0.5 g
Carbohydrates15.5 g
Fiber0 g
Fat5.5 g
Cholesterol0 mg
Sodium0.4 mg

RECIPE SOURCE : Know Your FloursBuy this cookbook
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Reviews

Instant Jalebi, Quick Jalebi Recipe
5
 on 13 Oct 20 07:05 PM


Can I fry these jalebi in the morning and soak them in sugar syrup in night before serving
Reply
| Hide Replies
Tarla Dalal    No, the jalebis will have to be added in the sugar syrup immediately for the syrup to coat well. You can drain from the syrup and keep and serve after some time.
Reply
14 Oct 20 08:27 AM
Instant Jalebis, Quick Jalebi Recipe
5
 on 04 May 20 11:10 AM


what can I use if I don''t have self rising flour?
Reply
| Hide Replies
Tarla Dalal    Hi, mix a teaspoon of baking powder in the plain flour and and self rising flour is ready.
Reply
05 May 20 02:12 AM
Instant Jalebis, Quick Jalebi Recipe
5
 on 02 May 20 12:18 AM


Tried this today.. n turned out amazing.. 😍😍😍😍
Reply
Instant Jalebis, Quick Jalebi Recipe
5
 on 18 Apr 20 04:02 PM


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. :)
Reply
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Tarla Dalal    Hi, As the jalebis are soaked in sugar syrup, it will not stay for too long. it will last for few hours very crisp.. then slowly it will start getting soggy..
Reply
22 Apr 20 10:10 PM
Instant Jalebis, Quick Jalebi Recipe
5
 on 07 Jun 19 09:16 PM


Can i use baking soda instead of baking powder?
Reply
| Hide Replies
Tarla Dalal    Hi Sanchita, No, you should''nt. Baking soda is 3 times more powerful than baking powder. It might affect the texture of your jalebis.
Reply
08 Jun 19 09:01 AM
Instant Jalebis, Quick Jalebi Recipe
5
 on 05 Nov 18 11:51 PM


Reply
Instant Jalebis, Quick Jalebi Recipe
5
 on 10 May 18 02:05 AM


So is a serving for this recipe just one jalebi or more than one?
Reply
| Hide Replies
Tarla Dalal    Zoe, its about 4 jalebis per serving. Thanks for asking.
Reply
30 May 18 05:19 PM
Instant Jalebis, Quick Jalebi Recipe
5
 on 24 Feb 17 06:15 PM


What is self raising flour?? Jalebi recepie sounds great??
Reply
| Hide Replies
Tarla Dalal    Hi Samreen, Self-rising flour is all-purpose flour that has baking soda and baking powder added to it.
Edited after original posting.
Reply
25 Feb 17 08:28 AM
Instant Jalebis, Quick Jalebi Recipe
5
 on 12 Feb 17 03:28 PM


Loved this instant jalebi recipe...
Reply
| Hide Replies
Tarla Dalal    Delighted to hear from you Sita that you loved the recipe. Do keep trying more recipes and share your feedback!!!
Reply
14 Feb 17 09:09 AM