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How to make delicious Jalebi

The month of Saavan is especially known for delicious dishes. During Teej and festivals, the consumption of sweets increases, and especially people make Ghevar and Feeni at home. This time on the occasion of Rakshabandhan, do not forget to make Mini Mawa Jalebi.

People's mouth waters on hearing the name of Jalebi. Everyone likes hot Jalebi. However, many people find it difficult to make it at home. Sometimes the batter is not made correctly and sometimes the shape of the jalebi is not correct. But now you can easily make small mawa jalebi in appe pan, in which the amount of ghee will also be less.

Adding mawa further enhances its taste. Come, let us know the simple method of making Mini Mawa Jalebi in Appe Pan.

Ingredients for Mini Mawa Jalebi

– Flour – 1 cup

– Mawa/Khoya – 100 grams

– Curd – 2 tbsp

– Sugar – 1 cup

– Water – as per requirement

– Ghee or oil – for appe pan

– Cardamom powder – 1/4 tsp

– Saffron – a little (optional)

– Pistachios or almonds – to decorate

How to make Mini Mawa Jalebi

– First of all, add flour, mawa and curd in a bowl. Now add some water to it and mix it well. Keep in mind that the batter should neither be too thin nor too thick.

– After this, cover the batter and keep it for 20 to 30 minutes. If the batter seems thick, add one to two spoons of water and mix again.

– Prepare syrup by adding sugar and water in a pan. When the sugar dissolves completely, add cardamom powder and saffron. Keep in mind that the syrup should not be too thick.

– Fill the jalebi batter in a sauce bottle, piping bag or perforated cloth. If using a cloth, make a small hole in its corner so that it is easy to pour the batter.

– Now heat the appe pan and apply some ghee or oil in each dish. Keep in mind that the pan should not be too hot, otherwise the jalebi will cook quickly from outside and will remain raw inside.

– Pour the batter a little in each corner of the appe pan. Be careful not to overfill the batter, as it may increase in size when cooked. Pour the batter in circular motion to give it the shape of mini jalebi.

Cook the jalebi on low to medium flame until it turns golden on both sides. When it turns light golden from the bottom, turn it carefully. When the jalebi is cooked well from both sides, take it out from the pan.

After this, pour the prepared syrup on hot jalebi. Keep it in the syrup for about 30 seconds to a minute, so that the sweetness reaches inside. Then take out the jalebi from the syrup.

Make small jalebis from the remaining batter. Serve Mini Mawa Jalebi garnished with pistachios or almonds.