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!
Week 1 – Sweets (Indian Traditional Sweets)
Day 1 is Arcot Makkan Peda
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Step By Step Pictures to make Burhapur Jalebi
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.