Mawa Jalebi Recipe

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. They have a slightly crisp outside and a soft, juicy inside. A perfect Indian dessert for any celebration!

Prep Time5

Cook Time35

Total Time40

Course: Dessert, Sweet

Cuisine: Indian

Keyword: easy diwali sweets, Indian Sweets, mawa jalebi recipe, mithai for diwali

Servings: Jalebis

Calories: 108kcal

Author: Hari Chandana Ponnaluri

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