Khoya jalebi
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Dark, thick jalebis made from khoya, fried in ghee and dipped in syrup. A sweet Jabalpur is known for.
Region: Madhya Pradesh (Jabalpur and Mahakoshal)Occasion: Festivals; winter sweetTime: 1 hourServes: 12–15 piecesVegetarian
Ingredients
- 200 g khoya (mawa)
- 3 tbsp maida
- 2 tbsp arrowroot
- A pinch of baking soda
- Milk as needed
- For syrup: 2 cups sugar, 1 cup water, ½ tsp cardamom powder, a few saffron threads
- Ghee for frying
Method
- Boil sugar and water for 5–6 minutes to make a one-string syrup. Add cardamom and saffron and keep it warm.
- Knead the khoya with maida, arrowroot and baking soda, adding a little milk, into a soft, smooth dough.
- Roll small portions into thin ropes and coil each into a round jalebi shape, pressing the end in.
- Fry in ghee on low heat until a deep reddish-brown, turning carefully.
- Soak in warm syrup for 5–10 minutes and serve warm.
History
Khoya jalebi is associated with Jabalpur and nearby towns, where sweet shops have made it for generations.
Significance
Its rich taste makes it a favourite in winter and during festivals in the Mahakoshal region.