MUST TRY Mawa Jalebi Recipe | बुरहानपुर की मशहूर मावा जलेबी | Chef Sanjyot Keer

If you love indulgent Indian mithai, this Mawa Jalebi from Burhanpur is something truly special. A stunning blend of jalebi, gulab jamun and kala jamun, rich, juicy and beautifully caramelised in every bite. I’ve shared a foolproof recipe with all the right tips and measurements so you can recreate it perfectly at home. Do make and enjoy this incredible sweet. Happy Cooking! ❤️ Full written recipe - Mawa Jalebi Prep Time: 5-10 minutes Cooking Time: 25–30 minutes Serves: 500 grams Ingredients: SUGAR | शक्कर 500 GRAMS WATER | पानी 250 ML LEMON JUICE | नींबू का रस 1 TSP MAWA | मावा 250 GRAMS MILK | दूध 60 ML CORN FLOUR | कॉर्न फ्लोर 50 GRAMS OIL | तेल AS REQUIRED (FOR FRYING) Method: Take a saucepan and add sugar and water to it. Place it on high flame and let the sugar dissolve completely. Once the sugar melts and the syrup comes to a boil, cook it for just 1 minute. The syrup should remain thin, no string consistency is required. Add lemon juice and stir well to prevent crystallisation. Switch off the flame, transfer the syrup to a bowl, and let it cool. It should remain slightly warm when using. A quick tip to clean the sugar-coated pan or spatula, simply add hot water to the vessel and rinse. Everything will clean up easily. Take a kadhai or a pan and add mawa to it. Keep it on low flame and mash it gently with a spatula until it softens and melts slightly. It will loosen up within seconds. Once soft, gradually add milk while keeping the flame low. Mix continuously. The mixture should become smooth and slightly loose. Make sure to add the milk in batches, you want the batter to be semi-thick and not completely runny while it's warming. Once the consistency is achieved, switch off the flame. Add corn flour in three batches, mixing after each addition so no lumps form. Keep mixing gently, by this time the batter will also cool down. The consistency at this stage should be smooth and slightly thick. Once fully cooled, strain the batter through a sieve to make it extra smooth. The batter should be in a thick dropping consistency at this stage. Transfer the batter into a piping bag. Keep the opening ready but cut it only when you are about to fry. Take a shallow frying pan, preferably non-stick or a well-seasoned iron pan, and add oil to about 1 inch depth. Heat the oil to 155°C. Ensure the sugar syrup is slightly warm before frying. Keep tongs ready for flipping and a strainer tray to place the soaked jalebis later. Cut the piping bag to create an opening of about 1–1.2 cm. Once the oil reaches 155°C, pipe the batter directly into the oil in spiral shapes. Don’t stress too much about the perfect shape, for mawa jalebi only 1.5 circles are made per jalebi. Keep the flame low and fry patiently. If the jalebis don’t come floating on the surface, just use a spatula to release them from the surface. Let the jalebi turn dark brown slowly. Check the underside before flipping. Once flipped, the second side will cook and colour faster, so maintain a low flame. Fry until you achieve a deep dark colour, almost like kala jamun. Do not let it blacken completely otherwise the jalebis will turn out to be bitter. Remove carefully from the oil and immediately transfer into the warm sugar syrup. Dip properly using a ladle. Let the jalebi soak in the syrup for at least 10 minutes. After soaking, remove and place on a sieve to drain excess syrup. You can enjoy the Mawa Jalebis while they are hot or even once they cool down according to your preference. Our rich, indulgent Mawa Jalebi is ready. You can enjoy it as it is or along with rabdi. #YFL #SanjyotKeer #mawajalebi #jalebi Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Ingredients 1:48 Sugar Syrup 2:00 Tips for Sugar Syrup 3:16 Jalebi Batter 4:55 Piping Bag Setup 8:46 About Mawa Jalebi 9:40 Heating Oil/Ghee and Frying Setup 10:44 Frying Process 11:50 Dipping in Sugar Syrup 14:56 Plating 16:17 Outro 17:19