1:51 Minutes
Recipes
4 Servings
Khoya Jalebi is a rich and indulgent Indian dessert, especially popular in Madhya Pradesh. Made with khoya and flour batter, deep-fried into spirals, and soaked in aromatic sugar syrup, this sweet becomes perfectly crispy outside and juicy inside when prepared using King’s Sunflower Oil.
This recipe enhances the traditional jalebi by using khoya, giving it a richer taste and softer texture inside. King’s Sunflower Oil ensures crisp frying, while the syrup adds sweetness and aroma, making it a perfect festive dessert.
Khoya Jalebi has a rich, sweet, and slightly creamy flavour with a crispy outer layer. The jalebis are deep-fried into spirals and then soaked in sugar syrup to achieve their signature juicy texture.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take a mixing bowl and add khoya (mawa) and refined flour (maida).
Mix well to combine both ingredients evenly.
Gradually add milk while stirring continuously.
Prepare a smooth, lump-free batter with a flowing consistency.
Let the batter rest for a few minutes to improve texture and binding.
In a pan, add sugar and water in the required proportion.
Heat the mixture and bring it to a gentle boil.
Stir occasionally until the sugar dissolves completely.
Add crushed cardamom seeds for flavour and aroma.
Cook until the syrup reaches a slightly sticky consistency (not too thick).
Transfer the batter into a piping bag or squeeze bottle for easy shaping.
Heat King’s Sunflower Oil in a deep pan on medium heat.
Ensure the oil is hot but not smoking for perfect shaping.
Test with a small drop of batter—it should rise gradually.
Keep the sugar syrup warm and ready for soaking.
Pipe the batter into the hot oil in circular spiral shapes.
Maintain steady pressure while shaping to get even spirals.
Fry on medium heat until they turn golden and crisp.
Flip gently to cook both sides evenly.
Avoid overcrowding the pan for uniform frying.
Remove the fried jalebis using a slotted spoon.
Immediately transfer them into the warm sugar syrup.
Let them soak for a few minutes to absorb sweetness.
Ensure the jalebis are well coated with syrup.
Remove once they become juicy yet slightly crisp.
Transfer the jalebis to a serving plate.
Garnish with chopped almonds and pistachios.
Serve hot or warm for the best taste and texture.
Enjoy as a festive dessert or special treat.
Pair with rabri for an even richer experience.
King’s Sunflower Oil is ideal for frying jalebis due to its light texture and ability to maintain crispiness without absorbing excess oil.
King’s Sunflower Oil offers a neutral taste, while King’s Pure Mustard Oil adds a stronger flavour that may not suit sweet dishes like jalebi.
Use the right batter consistency, fry on medium heat, and soak in warm syrup for a perfect crispy and juicy texture.
King’s Sunflower Oil is a great option as it helps achieve a crisp and light texture.
This can happen if the batter is too thin or the oil temperature is too low. Proper consistency and heat are important.
Yes, traditional jalebis are made without khoya, but adding khoya gives a richer taste and softer texture.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
