Mawa Jalebi from Burhanpur

Steps

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1. 1
   Combine 500g granulated sugar and 250ml water in a saucepan over high heat. Allow the sugar to dissolve completely, then bring to a boil and cook for just 1 minute. The syrup should remain thin and light.
   ▶ ≈1:52
2. 2
   Add 1 tsp lemon juice and stir well to prevent crystallization. Turn off the heat, transfer the syrup to a bowl, and let it cool to a slightly warm temperature—not hot, not cold.
   ▶ ≈2:33
3. 3
   Place 250g mawa in a heavy-bottomed pot over low heat. Using a spatula or wooden spoon, gently break down and mash the mawa until it softens and begins to melt. Do not cook it too much or change its color.
   ▶ ≈5:00
4. 4
   Gradually add 60ml milk to the mawa in three batches, keeping the flame very low and stirring continuously. After each addition, the mixture will loosen up. Mix until you achieve a semi-thick consistency.
   ▶ ≈5:52
5. 5
   Turn off the heat. Add 50g corn flour in three batches, stirring well after each addition to prevent lumps. Mix gently as the batter cools.
   ▶ ≈7:01
6. 6
   Once the batter has cooled completely, strain it through a fine sieve to remove any lumps and ensure a smooth texture. The batter should reach a thick dropping consistency.
   ▶ ≈7:59
7. 7
   Transfer the batter into a piping bag fitted in a glass. Tie off the top—do not cut the opening yet.
   ▶ ≈8:43
8. 8
   Add oil or ghee to a shallow frying pan to a depth of about 1 inch. Heat the oil to 155°C. Ensure the sugar syrup is slightly warm. Have tongs and a strainer tray ready.
   ▶ ≈10:36
9. 9
   Cut the piping bag to create an opening of about 1–1.2cm. Once the oil reaches 155°C, pipe the batter directly into the oil in spiral shapes. Make only about 1.5 circles per jalebi.
   ▶ ≈11:31
10. 10
    Keep the flame low and fry patiently until the jalebis float to the surface. If they stick, gently release them with a spatula. Fry until they turn deep dark brown, similar to kala jamun, but not completely black.
    ▶ ≈12:25
11. 11
    Check the underside for color, then flip the jalebi. The second side will color faster—keep the flame low. Once both sides are evenly deep brown, the jalebi is cooked through.
    ▶ ≈13:56
12. 12
    Carefully remove the jalebi with tongs and immediately immerse it in the warm sugar syrup. Press it down with a spoon and soak for at least 10 minutes to allow it to fully absorb the syrup.
    ▶ ≈14:57
13. 13
    After soaking for 10 minutes, remove the jalebi with a strainer and let the excess syrup drain. Serve hot or at room temperature as preferred.
    ▶ ≈15:30