Burhanpur Jalebi

Burhanpur Jalebi

Burhanpur Jalebi is a special sweet from Madhya Pradesh, made with Khoya locally known as Mawa Jalebis as well.

While this sweet is made in other cities as well, Burhanpur is more popular for this dark sticky jalebis. This is made with a batter of Khowa, milk with little maida added for binding. The dark colour comes because of the Mawa used.

I picked up Burhanpur Mawa Jalebi for my day 2, even though I have so many other versions of Jalebi already on the blog.

Everybody thought I had burnt it, so had to show the pictures that came up in google search. These jalebis are also known as Khowa Jalebi or Mawa Jalebi. These deep fried circles are then soaked in sugar syrup and garnished with dry fruits.

I am not sure if the original jalebi stays crispy for a longer time. However, just like the regular jalebi, these also got soggy after some hours.

Since the pictures showed the nozzle to be normal size, I used the dipping bottle that came with a readymade packet. Some of the other Jalebis on the blog are the original Jalebi that we did for ICC, Jalebi with Store bough Jalebi Mix, XL Jalebi from Lookmanji, Chanar Jalebi.

Enjoy these crispy sticky jalebis for a dessert that is for the second day of BM#104 Sweets & Snacks, and if you are interested to check out what’s happening in Cooking 4 all Seasons, then check out the sweet of the day!

Burhanpur Jalebi

Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda

Pin this for Later!How to make Burhanpur Jalebi

Step By Step Pictures to make Burhapur JalebiBurhanpur Jalebi making 1 Burhanpur Jalebi making 2 Burhanpur Jalebi making 3 Khowa Jalebi

Burhanpur Jalebi

Ingredients Needed

1 cup All Purpose Flour
1 cup Water
Cooking Oil for deep frying
1 cup Sugar
3 nos Cardamom
1 cup Khova / Khoya / Mawa
Mixed Nuts for garnish.
A Pinch Cardamom Powder

How to Prepare Burhanpur Ki Jalebi

Make a batter of all purpose flour, Water and leave it to rest for 1 hour.
In a bowl add and knead khoya, cardamom powder to a paste and mix well.
Add this paste to flour batter and mix well. Let it rest for an hour.
Transfer batter in jalebi cloth or piper
Heat a Kadai with oil, gently squeeze out spirals from the batter.
Deep fry jalebi till dark brown.
Meanwhile, make a sugar syrup and add green cardamom.
Drain the cooked jalebi and add to the sugar syrup.
Rest in sugar syrup for 12 to 15 minutes.
Sprinkle dry nuts over it.

Burhanpur Khoya Jalebi

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Burhanpur Jalebi
Burhanpur Jalebi is a special sweet from Madhya Pradesh, made with Khoya locally known as Mawa Jalebis as well.
Burhanpur Jalebi
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts, Sweets
By Cook Method Deep Fried
Occasion Diwali
By Diet Protein Rich
Servings
Ingredients
Course Desserts, Sweets
By Cook Method Deep Fried
Occasion Diwali
By Diet Protein Rich
Servings
Ingredients
Burhanpur Jalebi
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make a batter of all purpose flour, Water and leave it to rest for 1 hour.
  2. In a bowl add and knead khoya, cardamom powder to a paste and mix well.
  3. Add this paste to flour batter and mix well. Let it rest for an hour.
  4. Transfer batter in jalebi cloth or piper
  5. Heat a Kadai with oil, gently squeeze out spirals from the batter.
  6. Deep fry jalebi till dark brown.
  7. Meanwhile, make a sugar syrup and add green cardamom.
  8. Drain the cooked jalebi and add to the sugar syrup.
  9. Rest in sugar syrup for 12 to 15 minutes.
  10. Sprinkle dry nuts over it.
Recipe Notes

This makes 25 small Jalebis

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8 comments

  1. Though this looks superficially like dark adhirasam,the taste should be delicious from the ingredients used.Though I have been in the North for long ,I have not tasted these because I did not know their names.
    So much of variety in your blog that one can know. of.

  2. Yes , I have had these jalebis , and they are dark ! People surely feel , why such a colour . There’s a particular ladoo which is also very dark in color Рbut these jalebis taste really good , wonderful pick Valli !

  3. Even I thought why it is dark seeing the pictures. Good to know about these Jalebi. Love the varieties you have choose and looking forward to more interesting recipes.

  4. I tasted these Jalebis too, they are delicious. Awesome pick Valli. I wondered how they were made. Thanks for the share.

  5. At first glance, I was like ‘Did Valli burn them and posted it anyway since she could not find time to cook another dish?’. :))) I did not realize the addition of khova to the batter would turn them darker.
    Nevertheless jalebis must have tasted real good.

  6. Wow Valli, this is surprise for me. I just had this jalebi yesterday at friend place. Tasted so good. Even I had same question about the color. Good to know about this new dish

  7. You surely have quite a collection of jalebi recipes on the blog Srivalli! Never knew adding khoya would result in such a dark colored dish! No wonder your folks thought you had burnt it.New one for me and a nice pick for BM

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