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 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 from livingfoodz site 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 ready-made 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.
- 1 cup All Purpose Flour
- 1 cup Water
- 1 cup Sugar
- 3 nos Cardamom
- 1 cup Khova / Khoya / Mawa
- Cooking Oil for deep frying
- Mixed Nuts for garnish
- A Pinch Cardamom Powder
- 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 cooking 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.
I have featured the entire list that you can prepare for Diwali on both SYL and C4AS Sweets and Snacks & Sweets & Snacks for Diwali.
You are invited to the Inlinkz link party!
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.
Vaishali Sabnani says
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 - but these jalebis taste really good , wonderful pick Valli !
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.
Amara Annapaneni says
I tasted these Jalebis too, they are delicious. Awesome pick Valli. I wondered how they were made. Thanks for the share.
Harini Rupanagudi says
I was also thinking that these seem to be of a darker shade. Good to know that they are meant to be in that color. I bet they tasted heavenly based on the ingredients used.
Suma Gandlur says
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.
Sushma Pinjala says
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
Padmajha PJ says
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
Kusum jain says
I'm from Burhanpur and missing this mawa jalebi of Burhanpur I just wanted the so that I can make it thanks for this special sweet of my childhood
Hello Kusum, thanks for dropping by. I am sure the sweet must have kindled such wonderful memories. wish you can make it soon. I had enjoyed making this one and loved the whole experience..:)