Namaste!
Mawa jalebi
Let's start!
Blend it
Water -2 tbsp
Blend it again
Check it
Add more water, if needed.
A bit too dry,
water - 1/2 tbsp
Mix well
Add water little by little
Water - 1/2 tsp
Water added - 3.5 tbsp
Water is added according to mawa.
Mawa is soft,
so water is added less.
If mawa is dry
then add more water to it.
Keep it
Chashni prep
Water - 1.5 cups
Sugar-water same quantity
Turn on the flame
Cook till sugar dissolves completely
Sugar has dissolved
It has come to a boil
Can skip kesar
After sugar dissolves,
cook - 4-5 min
Boiled - 5 min
Sticking perfectly
Cut the edge
It's made a bit thick,
so cut the edge more.
Soft dough
Filled half pipe
Hold this way
Batter of mawa jalebi is like a soft dough.
While frying,
more pressure is put.
So can't make it in a milk packet,
as it’s a bit small.
Can take a long thick polythene.
Or you can use the bag like I used.
Ghee - less than medium hot
Flame - low
Can make it big or small as you like.
Cut it with any rod
Fry till turns dark brown
from both sides.
Hold it like this,
so the extra ghee goes in.
Put jalebi in chashni
Make all the jalebi the same way.
Flame - low
Mawa jalebi are a bit dark.
Flip and fry
Make all in the same process
Fry and dip in chashni
Take out the ones already dipped in.
Measure and add
mawa and cornflour for batter.
Add little by little water. shouldn't get wet.
Should be like a soft dough
Measure and add
sugar and water for chashni.
Cook till sugar dissolves
Fry the jalebi
Ghee - medium hot
Flame - low-medium
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