Black Jalebi Recipe: A Khoya Twist On A Classic Indian Dessert

If you're looking for a unique and decadent dessert, look no further than black jalebis. These delicious treats are made with khoya, a thickened milk, and are flavoured with fragrant cardamom and rose water. But what makes them truly stand out is their deep, dark colour that comes from the use of jaggery, a type of unrefined sugar.

Jalebis are a popular sweet in India, but the traditional version is bright orange in colour and made with simple syrup. Black jalebis, on the other hand, have a rich, almost caramel-like flavour thanks to the khoya that is perfect for those who prefer their desserts less sweet. The use of jaggery also gives the jalebis a distinct, earthy taste that pairs perfectly with the other flavours.

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Khoya, also known as mawa, is a key ingredient in many Indian sweets and desserts. It is made by slowly simmering milk over low heat until most of the water content has evaporated, leaving behind a thick, creamy solid. The process of making khoya is time-consuming and requires constant stirring to prevent burning or sticking to the bottom of the pan. However, the resulting product is rich, creamy, and has a distinct nutty flavour that pairs well with a variety of sweet and savoury dishes. Khoya is a versatile ingredient that can be used to make a wide range of desserts, including barfis, gulab jamuns, and rasgullas. Its use in black jalebis adds a creamy texture and richness to the batter, making them a truly indulgent dessert.

Making black jalebis is not for the faint of heart. It requires patience and a steady hand, as the batter needs to be piped into hot oil in a specific spiral shape. But with a bit of practice, anyone can master the technique and impress their friends and family with this unique dessert.

To make black jalebis, start by mixing together khoya, flour, and a small amount of baking soda to create a thick batter. Allow the batter to rest for a few hours to develop flavour. In the meantime, make a simple syrup with jaggery, water, cardamom, and rose water. Once the syrup has cooled, strain it to remove any impurities.

When you're ready to fry the jalebis, heat oil in a deep pan or wok, fill a piping bag with the batter and pipe it into the hot oil in a spiral shape. Fry until golden brown and then transfer to the syrup. Allow the jalebis to soak in the syrup for a few minutes before serving.

Black jalebis are perfect for special occasions, such as weddings or festivals. They're also a great dessert to serve at dinner parties or when you want to impress your guests with something unique and delicious.