Mawa Jalebi
Directions
- 1In a heavy bottom wok, add fresh mawa and some milk. Turn on the gas to medium flame and stir to make thick rabdi.
- 2In a heavy bottom wok, add fresh mawa and some milk. Turn on the gas to medium flame and stir to make thick rabdi.
- 3In a heavy bottom wok, add fresh mawa and some milk. Turn on the gas to medium flame and stir to make thick rabdi.
- 4Add corn flour to the hot rabdi and mix well. Let the mix cool down to room temperature.
- 5Add corn flour to the hot rabdi and mix well. Let the mix cool down to room temperature.
- 6Add corn flour to the hot rabdi and mix well. Let the mix cool down to room temperature.
- 7Add 1/4 tsp of baking powder to the mix and stir well. The batter is ready once it reaches room temperature.
- 8Add 1/4 tsp of baking powder to the mix and stir well. The batter is ready once it reaches room temperature.
- 9Add 1/4 tsp of baking powder to the mix and stir well. The batter is ready once it reaches room temperature.
- 10Once the batter is cooled, pour it in a piping bag and start making jalebis in hot ghee.
- 11Once the batter is cooled, pour it in a piping bag and start making jalebis in hot ghee.
- 12Once the batter is cooled, pour it in a piping bag and start making jalebis in hot ghee.
- 13In a separate pan, prepare a one thread chasni with sugar, water, and cardamom. Once the sugar is melted, cook for 5 more minutes on medium to high flame. Add lemon slices to avoid crystallization.
- 14In a separate pan, prepare a one thread chasni with sugar, water, and cardamom. Once the sugar is melted, cook for 5 more minutes on medium to high flame. Add lemon slices to avoid crystallization.
- 15In a separate pan, prepare a one thread chasni with sugar, water, and cardamom. Once the sugar is melted, cook for 5 more minutes on medium to high flame. Add lemon slices to avoid crystallization.
- 16Fry the jalebis on medium to low flame until golden brown, around 3-4 minutes. Flip them halfway through.
- 17Fry the jalebis on medium to low flame until golden brown, around 3-4 minutes. Flip them halfway through.
- 18Fry the jalebis on medium to low flame until golden brown, around 3-4 minutes. Flip them halfway through.
- 19Remove the jalebis from the ghee and dip them in lukewarm chasni for 2-3 minutes to soak it well.
- 20Remove the jalebis from the ghee and dip them in lukewarm chasni for 2-3 minutes to soak it well.
- 21Remove the jalebis from the ghee and dip them in lukewarm chasni for 2-3 minutes to soak it well.
Ingredients
- 250 grams mawa (fresh)
- 250 grams mawa (fresh)
- 250 grams mawa (fresh)
- 75 grams corn flour
- 75 grams corn flour
- 75 grams corn flour
- 1 cup milk
- 1 cup milk
- 1 cup milk
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 1.5 cup sugar
- 1.5 cup sugar
- 1.5 cup sugar
- 1 cup water for chasni
- 1 cup water for chasni
- 1 cup water for chasni
- 5 pc green cardamom
- 5 pc green cardamom
- 5 pc green cardamom
Equipment
heavy bottom wokpiping bagwhisk