Mava Jalebi is a delectable Indian dessert that combines the softness of mawa (khoya or evaporated milk solids) with the crispiness of traditional jalebi. The mawa-infused batter is deep-fried to perfection, resulting in golden, syrup-soaked spirals bursting with rich flavors. This indulgent treat offers a delightful blend of textures and sweetness, making it a favorite at festive occasions and celebrations across India.
Here’s a basic recipe to make Mava Jalebi:
Ingredients:
- 1 cup all-purpose flour (maida)
- 1/4 cup mawa (khoya), crumbled
- 1/4 cup yogurt (curd), slightly sour
- A pinch of baking powder
- Saffron strands (kesar), a few (optional)
- Water, as needed
- Sugar syrup (prepared separately)
For Sugar Syrup:
- 2 cups sugar
- 1 cup water
- A few strands of saffron (kesar)
- A pinch of cardamom powder
Instructions:
- Preparing Sugar Syrup:
- In a saucepan, combine sugar and water.
- Bring it to a boil and let it simmer until it reaches one-string consistency.
- Add saffron strands and cardamom powder. Keep the syrup warm.
- Preparing Jalebi Batter:
- In a mixing bowl, combine all-purpose flour, crumbled mawa, yogurt, baking powder, and saffron strands.
- Mix well, adding water gradually to make a thick batter. Ensure there are no lumps.
- Allow the batter to ferment for about 6-8 hours or overnight in a warm place.
- Frying Mava Jalebi:
- Heat oil/ghee in a deep frying pan on medium heat.
- Pour the fermented batter into a piping bag or a squeeze bottle.
- Pipe out small concentric circles into the hot oil/ghee. You can also form a pretzel-like shape if you’re comfortable.
- Fry until the jalebis are crispy and golden brown on both sides.
- Remove the fried jalebis from oil/ghee and immediately dip them into warm sugar syrup for a few seconds.
- Ensure that each jalebi is coated well with the syrup.
- Remove from the syrup and place them on a plate to cool.
- Serving:
- Serve Mava Jalebi warm or at room temperature. It pairs well with rabri (thickened sweetened milk) or just enjoy it on its own.
Enjoy this decadent twist on the classic jalebi with the added richness of mawa!
