Recipe: Mawa Jalebi tastes amazing, make it like this and enjoy!

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Everyone likes the taste of Jalebi. It is a traditional sweet dish and is easily available. Everyone enjoys eating raspberry jalebi. It has a different color during festivals. Today we have brought the recipe of Mawa Jalebi for you. It is very delicious in taste. Let us know about its recipe.

Ingredients:

200 grams of grated khoya

30-50 grams flour

300 grams sugar

20-25 saffron threads

Ghee for frying

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Instruction:

-First of all, add some water to the flour and make a thick batter. Beat the flour until there are no lumps in it.

- Beat the batter for 4-5 minutes and then keep it covered in a warm place for 1 hour.

Meanwhile, take crumbled khoya in a bowl and add 2-3 tablespoons of milk in it. Mash it well and prepare a smooth mixture.

-Cover the khoya mixture and keep it for 1 hour. After an hour, mix the khoya and flour mixture together until they are completely mixed.

Now prepare the syrup for jalebi. Add sugar and 1 cup water in a separate container. Keep stirring the mixture until the sugar dissolves.

- After the sugar dissolves completely, cook the syrup for 2-3 minutes. Check the consistency of the syrup by placing a drop of it between your fingers; It should stick like honey. The syrup is ready. Mix saffron threads with water.

-Turn off the flame and let the syrup cool down.

Now heat ghee in a deep wide pan to fry jalebi.

-Fill the jalebi batter in a cloth or plastic cone with a small hole.

-Keep the cone open on the glass and fill the cone with jalebi paste using a spoon.

- Hold the cone from above and while pushing, make round jalebis in low-medium hot ghee.

- Add 3-4 or as many jalebis as can fit in the pan at one time.

-Fry a few jalebis at a time on low to medium flame until they become golden and crisp.

- Soak the fried jalebis in syrup for about 2 minutes.

-After soaking, take out the jalebis and keep them on a separate plate.

-Follow the same procedure for the remaining batter.

-Your Khoya Jalebi is ready to enjoy. Serve it hot or store it in an airtight container for a day or two.