Navratri Special Chocolate Mawa Jalebi With Rose, Pistachio, And Cocoa Powder Recipe

Directions

Add the crumbled mawa to a non-stick frying pan and place it over low to medium heat.

Stir in the powdered sugar and milk powder, mixing gently until everything is evenly combined.

Cook for 3–4 minutes over low to medium heat, stirring continuously, until the mixture comes together into a smooth, soft dough. If it feels dry, add a little milk at a time. Be careful not to make the mixture sticky — it should remain soft and easy to handle.

Add the cardamom powder and mix well, allowing its warm, delicate aroma to blend beautifully into the mawa mixture.

Add the Cadbury Cocoa Powder and mix thoroughly. The cocoa adds a lovely chocolate flavor while keeping the jalebi rich and creamy, without making it overly bitter.

Continue cooking for another 2 minutes, stirring until the cocoa is completely incorporated and the mixture is smooth and evenly coloured. Remove from the heat and allow it to cool to room temperature.

Take a small portion of the cooled mixture and gently roll it between your palms to form a thin, smooth log.

Carefully shape the log into a delicate spiral, creating the signature jalebi form. Repeat with the remaining mixture.

Gently sprinkle finely chopped pistachios and delicate rose petals over each prepared mawa jalebi, adding a beautiful pop of color and freshness.

For a truly festive finish, adorn the jalebis with a few delicate pieces of silver or golden varq.

Arrange the Chocolate Mawa Jalebi beautifully on a serving platter and refrigerate for 5–10 minutes, allowing them to firm up slightly before serving.

If you want it to look more like an actual jalebi, make slightly thicker spirals and make them small. The mixture will hold its shape much better.