Khoya jalebi, also known as mawa jalebi, is one of India’s most delicious dishes that is characterised by its rich, creamy texture and indulgent sweetness. It is a popular delicacy during festivals and special occasions, and it is sure to satisfy even the most discerning sweet tooth. It is one of the most popular street foods in Madhya Pradesh. Compared to traditional jalebi, khoya jalebi has a different texture and thickness.
This delicious dessert is made by deep-frying a batter of wheat flour, sugar, and water into spirals and then soaking them in sugar syrup. The key ingredient that gives this jalebi its unique texture and flavour is khoya, which is a type of milk solid.
This sweet dish is often served during festivals and special occasions, making it a symbol of celebration and happiness. The ingredients required for the recipe are easily available, and the process of making it is simple. Khoya jalebi can be enjoyed on its own or with a variety of toppings, such as chopped nuts or Rabri. So here’s an easy Khoya jalebi recipe that you must try at home:
1. In a large bowl, whisk together the maida, and water until you get a smooth batter. Cover the bowl and let the batter rest for at least 20 minutes.
2. Now in a saucepan, combine the sugar and water. Bring to a boil and then lower the heat. Simmer for 5-10 minutes, or until the syrup thickens and reaches a one-string consistency. Add the saffron strands and mix well.
3. In a small bowl, combine the milk, grated khoya, sugar, and cardamom powder with the maida paste. Now mix them well until you get a smooth paste.
4. Heat oil in a deep frying pan or wok over medium heat. The oil should not be too hot, as the jalebi will burn quickly.
5. Fill a piping cone with the khoya filling. After setting the cone, fill it with the mixture using a spoon. Push the cone down while holding it from the top. Now create the jalebi into a circular shape and place it in the oil.
6. Fry the jalebi for 2-3 minutes, or until it turns golden brown. Now carefully flip it over and fry the other side for another minute.
7. Once the jalebi is fried, remove it from the oil and immediately soak it in the sugar syrup for 2-3 minutes.
8. Repeat steps with the remaining batter.
9. Serve the warm khoya jalebi with chopped nuts.
i) The khoya should be fresh.
ii) The batter should be thick enough to hold its shape but not too thick that it is difficult to pour.
iii) Do not overcrowd the pan when frying the jalebis. They won't fry evenly because of this.
iv) Soak the jalebis in sugar syrup for at least 10 minutes for better taste.
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Khoya Jalebi: A Rich and Indulgent Indian Sweet Treat
In a big bowl mix the water and maida well until you get an even batter.
Mix the milk, cardamom powder, sugar, and grated khoya with the maida paste in another small bowl to form a smooth paste.
Now prepare the sugar syrup by boiling sugar and water at a low temperature. Boil until the syrup thickens and reaches a consistency of one string. You can also add saffron strands to it.
Now in a deep frying pan, heat the oil over medium heat.
Spoon the khoya filling into a piping cone. Once the cone is in place, use a spoon to fill it with the mixture. Next, form the jalebi into a circle and drop it into the oil.
Fry the jalebi for 3-5 minutes till it turns golden brown.
After the jalebi is fried, take it out of the oil and immerse it in the sugar syrup for a few minutes right away.
Repeat the same steps for the rest of the remaining batter.
Your Khoya Jalebi is ready to be served now.
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