Mawa jalebi is really a special sweet dish for Madhya Pradesh where it's prepared in several ways. Try causeing this to be mouth drooling mawa jalebi only at that diwali.
Ingredients for Mawa Jalebi
- Mawa - 1 cup (crumbled) (200 grams)
- Maida- cup (30-50 grams)
- Sugar - 1.5 cup (300 grams)
- Saffron - 20-25 threads
- Ghee - for frying jalebi
Steps to make Mawa Jalebi
Add little water at any given time and stir until all protuberances get dissolved. Then add more water making a batter with thin consistency. Whisk the batter for 4-a few minutes, pay for it and it aside for one hour on the warm place.
Add 2-3 tablespoons of milk in crumbled mawa and mash it until it might be soft. pay for it and it aside for one hour too. After one hour mix mawa and maida mixture whisk until all ingredients blend nicely. Mixture fro making jalebi is prepared.
Steps to make sugar syrup:
Dissolve saffron in 1 tablespoons of water. Take sugar in almost any utensil and add 1 cup 2 tablespoons of water in it. Prepare for just two-3 minutes more once sugar dissolves completely. Look into the syrup. With this take 1-2 stop by a bowl with assistance of forefront finger and thumb check whether or not this sticks like honey or otherwise. Sugar is prepared now add saffron water in it and switch from the gas.
To make jalebi heat ghee inside a pan with heavy bottom or base. Take jalebi mixture inside a polythene cone making a small hole at the end. Put the cone on the glass with assistance of spoon fill the mix in it. Contain the cone from top and push it downwards. Put the jalebi’s within the medium hot ghee giving round shape. Add 3-4 jalebi’s or as much as possible within the pan. Fry until they turn golden brown colored and remove them inside a plate. Soak these jalebi’s in sugar syrup for just two minutes after which remove them in certain other plate. Like wise prepare all jalebi’s.
Mawa jalebi or khoya jalebi is prepared. Serve hot mawa jalebi and revel in eating. It may be stored for just two days in refrigerator.
- Rather of utilizing batti mawa, use soft mawa. It will get soft easily while mashing.
- To make jalebi you may also use sauce bottle with nozzle or polythene bag rather of corn.
- If jalebi splatters on frying, adding more quantity of maida and whisk nicely.