Mawa Jalebi is a rich Indian sweet made with a simple mawa (milk solids) batter. This spiral-shaped Indian sweet is fried until dark brown and dipped in cardamom-infused sugar syrup. It has a slightly crisp outside and a soft, juicy inside. A perfect Indian dessert for any celebration!
If you love making classic Indian sweets at home, you might also enjoy my Gulab Jamun, Sooji Mawa Ladoo, Goan Kulkuls and Gur Pare.
Quick Look: Mawa Jalebi Recipe
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 Minutes
- Servings: 25 Jalebis
- Difficulty: Easy, perfect for festive celebrations.
- Dietary info: Vegetarian, nut-free, egg-free.
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What is Mawa Jalebi?
Mawa Jalebi is a traditional Indian sweet made with mawa, also known as khoya. Mawa jalebi is especially popular in Burhanpur, a city in Madhya Pradesh, India. Unlike regular jalebi, which is commonly made with fermented flour batter, mawa jalebi gets its richness from mawa / khoya.
The batter is made by grinding unsweetened mawa, flour, baking soda and milk until it is smooth enough to pipe. Then the batter is piped into spiral shapes and fried in ghee or oil until deep brown.
Once fried, the khoya jalebis are dipped in cardamom-flavored warm sugar syrup. They soak up the syrup while maintaining their shape. The soaked jalebis are rich, milky, and juicy with a slightly crisp outside and a soft and soft, syrup-soaked inside.
The texture of mawa jalebi is a little different than the traditional jalebi, which is generally lighter and crispier. If you want to make something simple yet traditional, this khoya jalebi is worth making.
If you enjoy Indian sweets that are dipped in sugar syrup, you might also like my Chocolate Stuffed Gulab Jamun, Makkan Peda, Bread Kaja and Rasgulla.
Why you'll love this recipe:
- This recipe is incredibly convenient and time-saving.
- Mawa gives these jalebis a rich taste that makes them different from regular jalebis. This recipe is worth trying.
- A wonderful treat for festivals, parties and celebrations.
- Made with a few simple ingredients.
- This jalebi recipe doesn't need any fermentation.
- Better than store-bought jalebis!
- These are rich, delicious, soft and juicy.
Ingredients & Substitutions
Mawa - Also known as Khoya. Mawa is made by simmering milk until it becomes thick and solid. Use fresh and good-quality khoya, as is the main ingredient that gives mawa jalebi its richness and milky flavor. Make sure you are using unsweetened mawa in this recipe. You can use homemade mawa or store-bought mawa. If using frozen mawa, thaw completely before use.
Looking for more recipes using mawa, try my Kesar Peda, Kova Kajjikayalu, Chocolate Khoya Burfi, and Khoya Besan Laddu.
Plain Flour - Also known as all-purpose flour or maida. It helps bind the mawa and milk together to make a batter that can be piped into spiral jalebis.
Sugar - Sugar is used to make the sugar syrup to dip the fried jalebis.
Milk - Milk is used to grind the khoya and make the batter smooth. It can be replaced with water if preferred.
Baking Soda - A small pinch of baking soda is all you need to make the batter lighter. Do not skip adding it.
Oil - It is used to deep-fry the mawa jalebis. Choose a neutral-flavored oil like sunflower oil for frying. You can also use ghee for deep-frying, which gives the jalebis a traditional flavor.
Cardamom - Cardamom adds a lovely aromatic flavor to the sugar syrup. Skip or replace it with saffron.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations
Use ghee for frying - Fry the jalebis in good-quality desi ghee instead of oil for a richer and traditional flavor.
Add saffron to the syrup - A few strands of saffron can add a wonderful aroma and lovely color to the sugar syrup.
Love saffron? Try my Kesar Lassi, Saffron Cookies, and Kesar Peda.
Serve with Rabri - For a richer dessert, serve warm mawa jalebi with chilled rabri. The creamy rabri pairs well with sweet, syrup-soaked jalebis.
How to Make Mawa Jalebi
Add the mawa, flour, baking soda and milk to a blender or mixie jar.
Grind everything until the mixture becomes smooth. The batter should be thick enough to pipe into spirals but not too thick.
Combine the sugar, water and cardamom pods in a pan and let the sugar dissolve completely.
Let it boil for 5 minutes or until the syrup is sticky.
Transfer the prepared batter to a piping bag.
Cut a small tip off the piping bag so you can pipe the batter into the hot oil.
Heat ghee or oil in a wide pan to a depth of 1 inch.
Once the oil is hot, reduce the flame to low. Pipe the batter directly into hot oil in small spiral shapes.
Turn them carefully and fry on both sides on a low flame until deep brown.
Remove the fried jalebis from the oil.
Dip them in the warm sugar syrup and soak for a few minutes.
Remove the jalebis from the sugar syrup and serve warm.
Tips & Notes:
- Use fresh and high-quality ingredients for the best texture and taste.
- The soft mawa is easier to grind and gives the batter a smooth texture. Make sure there are no lumps in the batter, as it makes it difficult to pipe neat jalebi spirals.
- The batter consistency should be perfect to make the jalebis right. Adjust the batter consistency carefully by adding more milk or flour as needed. The batter should be thick enough to pipe easily and hold its shape when piped into hot oil. If it is too thick, the batter may come out unevenly. The amount of milk needed depends on the moisture in the mawa. Add milk gradually while making the batter. Pipe a small amount of batter onto a plate to check how it flows.
- Mawa jalebi needs to cook slowly. If the oil is too hot, the outside can turn dark quickly before the inside is cooked properly. If it is too low, the jalebis will absorb oil and become flat. Fry on a low flame for an even, dark brown color.
- Cut a small tip off the piping bag and pipe the batter steadily into the hot oil. Try to make the spirals close together so they can hold their shape well.
- Do not overcrowd the pan while frying. Leave enough space between the mawa jalebis to turn them easily. Adding too many at once will lower the temperature of the oil and make frying uneven.
- Mawa jalebi is usually darker than regular jalebi. Fry them until deep brown. Do not remove them too early, but watch carefully so they don't burn.
- Keep the sugar syrup ready before you start frying the jalebis. This makes it easier to dip the hot jalebis into warm syrup as soon as they are fried.
- Use a wide and flat-bottomed kadai or pan to fry the jalebis. Use a non-stick pan or a well-seasoned pan. Otherwise, the jalebis may stick to the bottom of the pan.
- Use approximately 1 inch of oil or ghee in the pan. Too much oil will disturb the shape of the jalebis.
- The sugar syrup should be prepared according to the recipe. Do not change the sugar and water ratio. If the consistency of the syrup is too thick, the jalebi will not absorb it well. If it is too thin, they may become overly soft. Avoid leaving them in the syrup for too long.
Serving suggestions
Mawa jalebi tastes best when served warm.
Pair warm mawa ki jalebi with chilled rabri for a rich Indian dessert.
You can also serve them with a scoop of vanilla ice cream.
Add them to your Diwali sweet platter along with other Indian sweets like Chocolate Peda, Coconut Date Rolls, Walnut Halwa, and Moong Dal Ladoo.
Serve as a lovely evening treat with a cup of chai or coffee.
Storage suggestions
Store them in an airtight container and consume within a few hours for the best texture. They will become soggy over time.
Store leftover jalebis in an airtight container in the refrigerator.
FAQs
Regular jalebi is made with fermented flour-based batter, while mawa jalebi uses khoya or mawa as the main ingredient. Mawa jalebi is richer than regular jalebi and doesn't require fermentation.
The oil may be too hot. Fry them over a low flame so the inside cooks properly.
The jalebi batter may be too thick or may contain lumps. Grind the mawa and milk until smooth. Add milk if needed to make the batter easier to pipe.
The batter may be too thin, or the oil may not be hot enough. Also, check the oil depth in the pan. Do not pour too much oil into the pan. Add a little more flour to the batter if you feel it is too thin.
More Indian Sweet Recipes
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Mawa Jalebi Recipe
Ingredients
- 200 Grams Unsweetened Mawa (1 heaping cup)
- ½ Cup Plain Flour
- 1.5 Cups Sugar
- 1.5 Cups Water
- ½ Cup Milk
- A Pinch of Baking Soda
- 4 Cardamom Pods (optional)
- Oil for Deep Frying
Instructions
- Add the mawa, flour, baking soda and milk to a blender or mixie jar.
- Grind everything until the mixture becomes smooth. The batter should be thick enough to pipe into spirals but not too thick.
- Combine the sugar, water and cardamom pods in a pan and let the sugar dissolve completely.
- Let it boil for 5 minutes or until the syrup is sticky.
- Transfer the prepared batter to a piping bag. Cut a small tip off the piping bag so you can pipe the batter into the hot oil.
- Heat ghee or oil in a wide pan to a depth of 1 inch.
- Once the oil is hot, reduce the flame to low. Pipe the batter directly into the hot oil in small spiral shapes.
- Turn them carefully and fry on both sides over a low flame until deep brown.
- Remove the fried jalebis from the oil. Dip them in the warm sugar syrup and soak for a few minutes.
- Remove the jalebis from the sugar syrup and serve warm.
Video
Notes
- The soft mawa is easier to grind and gives the batter a smooth texture. Make sure there are no lumps in the batter, as it makes it difficult to pipe neat jalebi spirals.
- Mawa jalebi needs to cook slowly. If the oil is too hot, the outside can turn dark quickly before the inside is cooked properly. If it is too low, the jalebis will absorb oil and become flat. Fry on a low flame for an even, dark brown color.
- Do not overcrowd the pan while frying. Leave enough space between the mawa jalebis to turn them easily. Adding too many at once will lower the temperature of the oil and make frying uneven.
- Keep the sugar syrup ready before you start frying the jalebis. This makes it easier to dip the hot jalebis into warm syrup as soon as they are fried.
- Use a wide and flat-bottomed kadai or pan to fry the jalebis. Use a non-stick pan or a well-seasoned pan. Otherwise, the jalebis may stick to the bottom of the pan.
- Use approximately 1 inch of oil or ghee in the pan. Too much oil will disturb the shape of the jalebis.
Nutrition
Nutrition values are estimates only.
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