Mango Jalebi Recipe: A Naturally Golden Bengali Delight
35 minutes
1092 reads
About Mango Jalebi Recipe: A Naturally Golden Bengali Delight
Indulge in the vibrant flavors of Mango Jalebi, a unique Bengali sweet treat. This recipe uses ripe mango puree for a naturally golden hue and delicious fruity taste, eliminating the need for artificial coloring. The creamy combination of mango, paneer (cottage cheese), and aromatic cardamom creates a truly unforgettable experience.Unlike traditional jalebis, this recipe offers a refreshing twist on a classic. The addition of baking powder creates a delightfully light and airy texture. Best of all, these make-ahead jalebis freeze beautifully for up to 15 days, ensuring you can enjoy this summery delight anytime.Prepare to be amazed by the ease and simplicity of this recipe. It's perfect for both experienced bakers and those new to Indian sweets. Get ready to impress your friends and family with this stunning and delicious dessert!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Mango Jalebi Batter:
- 1 cup Mango Puree from ripe mangoes
- 1 cup Cottage Cheese paneer, crumbled
- 1 cup All-Purpose Flour refined, sifted
- 1/2 tsp Cardamom Powder ground
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
For the Sugar Syrup:
- 2 cup Sugar
- 1 cup Water
- 2 tbsp Lemon Juice freshly squeezed
- 1/2 tsp Cardamom Powder ground
Instructions
Prepare the Sugar Syrup
- Combine sugar, water, lemon juice, and cardamom powder in a saucepan. Bring to a boil, stirring until the sugar dissolves completely. Reduce heat and simmer for 10-15 minutes, or until the syrup reaches a one-thread consistency (a thin thread forms when you lift a spoon from the syrup).
- Remove from heat and let it cool completely.
Make the Mango Jalebi Batter
- In a large bowl, thoroughly mash the paneer until smooth. Add the mango puree, flour, baking powder, and cardamom powder. Mix well to form a smooth, slightly thick batter. Add a pinch of salt for flavor enhancement. Let the batter rest for at least 30 minutes to allow the flavors to meld.
Shape and Freeze the Jalebis
- Using a piping bag or a ziplock bag with a corner snipped off, pipe the batter into small, round circles onto a parchment-lined baking sheet. For easier handling, create a slight string-like shape to each circle. Freeze for at least 15 minutes, until firm.
Fry the Jalebis
- Heat oil in a deep pan or kadai to 350°F (175°C). Carefully drop the frozen jalebi circles into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Soak and Serve
- Gently dip the fried jalebis into the cooled sugar syrup, ensuring they are fully coated. Allow them to soak for a few minutes to absorb the syrup. Serve warm or at room temperature.
Recipe Notes
Expert Tips for Perfect Mango Jalebis
- For the smoothest paneer, you can blend it briefly in a food processor before adding to the batter.
- Adjust the sugar syrup consistency to your preference. If you like a less sweet jalebi, you can reduce the amount of sugar.
- Don't overcrowd the pan while frying. This will lower the oil temperature, leading to soggy jalebis.
- For an extra touch of elegance, garnish your Mango Jalebis with chopped pistachios or a sprinkle of cardamom powder before serving.
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Recipe Nutrition
Calories: 211kcalCarbohydrates: 37gProtein: 9gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gFiber: 1gSugar: 14g
Geeta Biswas
Articles: 919
3 Comments
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Looks so delicious! Thanks for the recipe.
This looks so appetizing! Thank you.
So delicious! Excited to make it.