If Diwali and Halloween are both happening on the same day this year, why not bring the festive vibes together with a unique sweet treat? Enter black jalebi – a dark, spooky twist on the traditional Diwali favourite that’s perfect for Halloween! Crispy, syrupy, and eerily delicious, black jalebi combines the familiar flavours of this classic Indian dessert with a surprising colour that will intrigue any Halloween enthusiast.
Here an instant khoya (mawa) jalebi recipe:
Ingredients
For the jalebi batter:
1 cup all-purpose flour (maida)
1/4 cup khoya (mawa), crumbled finely
1 tbsp cornflour
1/2 cup water (adjust as needed)
1/4 tsp baking powder
Ghee or oil, for frying
For the sugar syrup:
1 cup sugar
1/2 cup water
1/4 tsp cardamom powder
A few saffron strands (optional)
1/2 tsp lemon juice (to prevent crystallization)
Preparation
Prepare the sugar syrup:
Combine sugar and water in a saucepan. Heat over medium heat until the sugar dissolves completely
Add cardamom powder and saffron strands (if using) and continue cooking until you reach a one-thread consistency (sticky but not thick)
Stir in lemon juice to prevent crystallization
Keep the syrup warm on low heat.
Prepare the khoya jalebis:
In a large mixing bowl, combine all-purpose flour, cornflour, and crumbled khoya
Slowly add water, whisking continuously to make a smooth, thick batter
Mix in the baking powder just before frying
Ensure there are no lumps, and the batter has a thick, pourable consistency
Heat ghee or oil in a deep pan over medium heat
Check the oil temperature by dropping a small amount of batter into it; it should sizzle and rise to the surface
Transfer the batter to a piping bag or squeeze bottle with a small, round nozzle
Pipe the batter into the hot oil, forming small spirals
Fry until the jalebis turn golden and crispy, turning them as needed to cook evenly
Remove the fried jalebis from the oil and immediately immerse them in the warm sugar syrup for 10-15 seconds
Place on a wire rack to drain any excess syrup
Garnish with crushed pistachios or edible silver leaf (vark) for a touch of elegance.
