Mango Jelabi is a popular dessert featured at Rajdhani restaurant during mango thali festival. This mango jelabi recipe was originally created by their executive Chef Maharaj Jodha Ram. Every year our family pays a visit to rajadhani just to taste the mango thali. The various mango based dishes served on one plate, its one of a kind experience,We highly recommend everyone to try their mango thali which is featured from April to June at all Rajdhani and Rasovara Restaurants.
Choose a meaty ripe mango variety like malgova, banganapalli, mallika or alphonso for this recipe. I had to give this recipe my twist and I'm serving these jelabis with cardamom custard. We can also serve these mango jelabis with mango custard or mango icecream, I've already posted the recipe for mango custard on my blog will post the link at the end of this recipe.
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1/2 Kilo Ripe Mangoes
3 + 3 Tbsp Corn Flour
1/2 Cup Maida/All purpose flour
1/2 Cup Yogurt
1 Cup + 7 Tbsp +1 Tbsp Sugar
10 Strands Saffron
1/4 Tsp Yellow Food Color
1/2 Tsp Cardamom Powder
Chopped Nuts (Cashews, Pistas, almonds)
500 ML Milk
Water as required
Oil and Ghee for frying
Method: Prepare the batter first: In a mixing bowl add 1 tbsp sugar, 1/2 cup yogurt, 3 tbsp corn flour, and maida whisk to form a smooth batter. Add water little at a time and form a semi thick batter slightly thin than a cake batter. Add pinch of yellow food color mix well cover the batter allow to rest on the kitchen counter for 1/2 hours time.
Prepare the custard: Place the milk in a heavy bottom pot on medium flame allow the milk to reduce. Once the milk starts to boil add 7 tbsp sugar. Using a whisk keep stirring make sure the milk should not burn. In a bowl add 3 tbsp corn flour dissolve with 1/4 cup water reserve. Once the sugar dissolves add the cardamom powder and the corn starch whisk to create a thick consistency custard add a pinch of yellow food color stir till well combined bring to rapid boil remove from flame and reserve.
Prepare sugar syrup: Heat a nonstick pan with 1/2 cup water once the water starts to boil add 1 cup sugar stir to dissolve the sugar. Add 10 strands of saffron keep stirring once the moisture reduces and the sugar syrup starts to foam remove from flame and reserve.
Heat a wok with 1/4 cup ghee and 1/4 cup sunflower oil once the oil starts to smoke dip the sliced mango in batter and gently drop in oil fry for a minute on each side till the coating turns crisp drain the excess oil and drop in sugar syrup roll the prepared jelabi in syrup while its warm. Serve hot topped with custard and chopped nuts...Enjoy...:)
Tips: Choose right mango for this recipe like malgova, banganapalli, mallika or alphonso mango should be ripe, firm, and sweet to taste. Also prepare the custard ahead of time and reserve. Serve this dish as hot as possible.
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