Mawa Jalebi: You must have tasted many varieties of jalebi so far, but Madhya Pradesh’s Mawa Jalabi is very tasty. If you are looking for a tasty recipe to make your brother sweet in this rakhi, try this famous recipe from Mawa Jalebi from MP.
Ingredients for making Mawa Jalabi –
– Mawa – dropped 200g
-Myda -30-50 g
Sugar – 300 g
-Kunkuma – 20- 25 strands
– Ghee – water frying
Mawa Watering Method –
To make the mawa jalebi, first, add some water to the flour and dissolve. Beat the dough until the pellets are gone. Beat the dough well for 4-5 minutes and cover it in a warm place for 1 hour.
Add 2-3 tablespoons of powdered mango milk, squeeze until soft and keep this mango for 1 hour. An hour later, mix the Mawa and Maeda mixture and beat until both are mixed together, and the mixture is ready to make jalebi.
Water-making syrup
Put the saffron in 1 tbsp water and keep it, the saffron melts and leaves its color. Put the sugar in a pot and add 1 cup 2 tablespoons water and mix. Cook the sugar syrup for 2-3 minutes after the sugar has dissolved. Examine the syrup, drop 1 – 2 drops of sugar into a bowl, stick between finger and thumb, stick syrup like honey, sugar syrup is ready, saffron. Turn off the gas.
Jalabi roasting
To make the jalebi, heat the ghee in a thick bottom-wide skillet. Fill the jalebi paste in the cone and cut a hole from the bottom. Open the cone on a glass and pour the jalebi paste into the cone with a spoon and fill it.
Hold the cone on top and make a round jalabi on low medium heat ghee while pushing. Put 3-4 or more jalebi into the skillet at once. Roast the jalebi in a small saucepan until golden brown.
Now put the jalabi in the syrup and dip in the syrup. After 2 minutes, remove the jalabi and place it on another plate.
Mawa jalabi is ready, you can eat it hot. If you make too much jalabi, you can also keep it in the fridge, which won’t last for 2-3 days.
