Traditional Mawa Jalebi You Must Try
Tarla Dalal
• Updated : Jan 03, 2026
mawa jalebi is a delicious twist on the classic jalebi recipe that uses mawa (khoya) for a richer flavor. Craving jalebi but short on time? Try this instant version of khoya jalebi using mawa (khoya). It skips the traditional process of making the batter from scratch.
mawa jalebi recipe, also known as khoya jalebi, is a decadent Indian dessert featuring a beautiful spiral shape. The key ingredient is mawa, a rich milk concentrate, that lends a melt-in-your-mouth texture and a nutty flavor.
Table of Content
For making instant mawa jalebi transform mawa into a luxurious batter by blending it with plain flour, milk, and a touch of baking soda. Whip up a fragrant sugar syrup infused with the essence of cardamom. The secret lies in achieving the ideal batter consistency – neither too thick and dry, nor thin and runny.
Utilize a piping bag to artfully create those iconic jalebi coils as you gently fry them in ghee. Finally, immerse the warm khoya jalebi in the flavorful syrup, creating a delightful treat that will tantalize your taste buds.
pro tips to make mawa jalebi recipe: 1. Use fresh mawa (khoya) for the richest flavor and texture. If using store-bought mawa, try to find a good quality one that's not too dry or crumbly. 2. For an extra layer of flavor, add a few strands of saffron or a few drops of rosewater to the sugar syrup while it's simmering. 3. Maintain medium heat for the oil. If it's too hot, the jalebis will burn on the outside before they cook through. If it's too cool, they'll be oily. 4. Don't over soak the jalebis in the syrup. You want them to be moist and flavorful, but not soggy.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
50 jalebis
Ingredients
For The Jalebi
- 1 cup crumbled mawa (khoya)
- 1/2 cup plain flour (maida)
- a pinch of baking soda
- 1/2 cup milk
- oil or for frying
For The Sugar Syrup
- 1 cup sugar
- 1 cup water
- 1/8 tsp cardamom (elaichi) powder
- 1/4 tsp saffron (kesar) strands
For Serving
Method
For sugar syrup
- To make mawa jalebi recipe, combine the sugar along with 1 cup of water, cardamom powder and saffron.
- Simmer on medium flame for 5 minutes till the syrup is of 1 string consistency.
- Remove from the fire and keep aside.
For making jalebi
- In a mixer jar add mawa, plain flour, baking soda and milk. Blend till smooth thick paste.
- Transfer it into a piping bag and cut the tip.
- Heat oil or ghee in a broad pan, and press out round swirls of the batter in the hot oil working closely from center to the outside of the whirl (approximately 50 mm. (2 inch) diameter)
- Deep-fry the jalebis till golden brown and crisp. Drain them and transfer into the warm sugar syrup.
- Drain immediately and serve the mawa jalebi hot with rabdi.
Mawa Jalebi Recipe .Crispy & Juicy Indian Sweet Video by Tarla Dalal
Instant Jalebi, Quick Jalebi Recipe recipe with step by step photos
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See the below image of list of ingredients for making mawa jalebi.
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To make mawa jalebi recipe | khoya jalebi | instant mawa jalebi | in a deep pan, add 1 cup sugar. This is the most obvious role. The sugar syrup provides the sweetness that's characteristic of jalebi. When the jalebis are soaked in the syrup, they absorb the sugar, creating a delightful balance with the flavors of the mawa batter.
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Add 1 cup of water.
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Add 1/8 tsp cardamom (elaichi) powder. Cardamom is a fragrant spice with a complex flavor profile that includes notes of warmth, sweetness, and a hint of citrus. Adding cardamom powder to the sugar syrup infuses it with this lovely aroma and elevates the overall flavor of the jalebi.
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Add 1/4 tsp saffron (kesar) strands. Saffron has a unique, delicate aroma and flavor that's often described as floral, honey-like, or hay-like. When added to the sugar syrup, it imparts a very subtle hint of this complex flavor profile, elevating the overall taste of the jalebi.
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Mix well.
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Simmer on medium flame for 5 minutes till the syrup is of 1 string consistency. Remove from the fire and keep aside.
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In a mixer jar add 1 cup crumbled mawa (khoya). Mawa, also known as khoya, is essentially evaporated milk solids. It has a concentrated milk flavor and a dense, slightly grainy texture. This translates into mawa jalebis that are richer and more flavorful than regular jalebis made with just flour.
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Add ½ cup plain flour (maida). The gluten in plain flour acts as a binding agent, holding the grated mawa (khoya) together and creating a batter with the right consistency for shaping and frying.
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Add a pinch of baking soda.
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Add1/2 cup milk.
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Blend till smooth thick paste.
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Transfer the batter into a piping bag.
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Cut the tip.
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Heat oil or ghee in a broad pan.
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Press out round swirls of the batter in the hot oil working closely from center to the outside of the whirl (approximately 50 mm. (2 inch) diameter.
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Deep-fry the jalebis till golden brown and crisp.
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Drain them well. Transfer into the warm sugar syrup.
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Drain immediately.
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Serve the mawa jalebi hot with rabdi.
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1. What is Mawa Jalebi?
Mawa Jalebi is a rich variation of the classic Indian sweet jalebi, made by incorporating mawa (khoya) into the batter for a creamier, melt-in-the-mouth texture.
2. What are the main ingredients used?
It uses crumbled mawa (khoya), plain flour (maida), a pinch of baking soda, milk, and a saffron-cardamom sugar syrup.
3. How do you make the sugar syrup for this recipe?
Combine sugar, water, a little cardamom powder, and saffron on medium heat. Simmer until it reaches one-string consistency — this ensures the jalebis absorb just the right amount of sweetness.
4. Can I use store-bought mawa?
Yes but use good-quality mawa that isn’t too dry or crumbly for the best texture.
5. What consistency should the batter be?
The batter should be smooth and thick, not too thin or too dry. This helps form perfect coils when piping into hot ghee/oil.
6. What’s the best way to fry the jalebis?
Heat ghee or oil to medium heat too hot and the outside browns quickly without cooking through; too cool and the jalebis absorb excess oil.
7. Should jalebis be soaked in syrup while hot or cool?
They should go into the warm sugar syrup immediately after frying so the syrup coats them evenly and gives a juicy inside.
8. How long do these jalebis stay crisp?
Like most syrup-soaked sweets, these are best served fresh; they can start losing crispness and get soggy after a few hours.
9. What can I serve them with?
Mawa Jalebi is often served with rabdi, a creamy sweet milk accompaniment.
10. Can I add flavour variations?
Yes adding saffron strands soaked in warm milk or a few drops of rose water to the batter or syrup gives extra aroma.
Recipe-Specific Tips
- Use fresh, good quality mawa (khoya) fresh mawa gives the richest flavour and smooth texture; avoid dry or crumbly store-bought versions if possible.
- Balance batter consistency the batter should be thick enough to hold shape but not too stiff; a smooth, flowing texture makes piping the coils easier.
- Heat oil to medium temperature if the oil/ghee is too hot, the jalebis can brown outside without cooking through; if too cool, they absorb excess oil and taste greasy.
- Serve fresh – these jalebis are best enjoyed shortly after frying and soaking in syrup, as they can lose crispness over time.
Sugar Syrup & Flavour Enhancements
- Get the syrup consistency right aim for one-string consistency in the sugar syrup so the jalebis absorb just enough sweetness.
- Add aroma and colour – a few strands of saffron or a dash of rose water in the syrup brings extra fragrance and depth.
Cooking & Technique Tips
- Don’t overcrowd the pan frying too many at once lowers oil temperature and results in uneven cooking.
- Moderate soaking time dip the fried jalebis in warm syrup just long enough to coat; over-soaking can make them soggy.
- Drain well after syrup lightly draining excess syrup helps retain a balance of juicy interior with a pleasant bite.
- Maintain steady flame when frying – consistent medium heat ensures the coils cook evenly and stay crisp.
Serving & Storage
- Serve with rabdi or warm milk dessert pairing with a creamy side enhances the indulgent experience.
- Consume within a few hours syrup-soaked sweets are best eaten fresh; they tend to soften if stored too long.
Nutrient values (Abbrv)per plate
| Energy | 68 Calories |
| Protein | 0.3 g |
| Carbohydrates | 9.3 g |
| Fiber | 0.0 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Instant Jalebi, Quick Jalebi Recipe
The Nutrient info is complete
Vandana Sanjsy
May 27, 2021, 5:14 p.m.
Hi, we Just tried this instant jalebis. It came out crispy, tasty & yummy. Thank you for this recipe. Can you please let me know how long this can be preserved and how to preserve. They should get spoiled know. So, sooner the better. Waiting eagerly for you reply. Thank you. :)
Tarla Dalal
May 27, 2021, 5:14 p.m.
Hi, As the jalebis are soaked in sugar syrup, it will not stay for too long. it will last for few hours very crisp.. then slowly it will start getting soggy..
Lata M
Aug. 21, 2020, 9:41 p.m.
Tried this today.. n turned out amazing.. _x0001F60D__x0001F60D__x0001F60D__x0001F60D_
Nita
Oct. 6, 2018, 3:14 p.m.
what can I use if I don''t have self rising flour?
Tarla Dalal
Oct. 6, 2018, 3:14 p.m.
Hi, mix a teaspoon of baking powder in the plain flour and and self rising flour is ready.
Priyanka Agg
March 19, 2018, 8:17 p.m.
Can I fry these jalebi in the morning and soak them in sugar syrup in night before serving
Tarla Dalal
March 19, 2018, 8:17 p.m.
No, the jalebis will have to be added in the sugar syrup immediately for the syrup to coat well. You can drain from the syrup and keep and serve after some time.
Sanchita
May 10, 2016, 4:10 p.m.
Can i use baking soda instead of baking powder?
anita
March 31, 2016, 6:41 p.m.
Zoe Kirk
March 25, 2016, 5:15 a.m.
So is a serving for this recipe just one jalebi or more than one?
samreen
June 20, 2013, 10:21 a.m.
What is self raising flour?? Jalebi recepie sounds great??
Sita Shah
May 31, 2012, 5:46 p.m.
Loved this instant jalebi recipe...
Tarla Dalal
May 31, 2012, 5:46 p.m.
Delighted to hear from you Sita that you loved the recipe. Do keep trying more recipes and share your feedback!!!
