Dairy Milk Jalebi for Assamese Festival Desserts: A Crispy Chocolate Fusion

Consider your favorite sweets at a festival—the ones that unite all of us, whether it's at the end of a late night of Bihu dancing or a simple family get-together. Jalebi has been part of all these times, a syrup-soaked, crispy treat consumed all over India. But imagine this oldie-better if it were to become chocolaty.

Dairy Milk Jalebi brings a fun fusion to the festive table, blending the crispiness of jalebi with the richness of melted Dairy Milk. It’s a perfect treat for those who love experimenting with sweets while keeping the essence of tradition alive. This unique jalebi variation is easy to make, needs just a handful of ingredients, and guarantees smiles all around. Whether enjoyed warm topped with a chocolate drizzle or served with rabri, this dessert will infuse a whole new level of luxury into your Bihu festivals.

Recipe for Dairy Milk Jalebi for Assamese Festival Desserts

Ingredients:

• 1 cup maida (all-purpose flour)
• 2 tbsp gram flour (besan)
• 1/2 cup yogurt
• 1/4 tsp baking soda
• 1/2 cup water (adjust according to requirement)
• 1 tbsp ghee (for the batter)
• A pinch of saffron (optional)
• 1 cup sugar
• 1/2 cup water (for syrup)
• 1/4 tsp cardamom powder
• 100g Dairy Milk chocolate (melted)
• Oil for deep frying
• Chopped nuts for garnish

Method:

1. Mix flour, gram flour, yogurt, baking soda, ghee, and water to make a smooth batter.
2. Allow it to ferment for 4-5 hours.
3. Meanwhile, make the sugar syrup by heating sugar and water to a one-string consistency.
4. Add cardamom powder and saffron.
5. Heat oil in a pan, fill a piping bag with batter, and squeeze out spiral shapes into the hot oil.
6. Fry until crispy and golden.
7. Dip the fried jalebis in the warm syrup for a few seconds, then sprinkle with melted Dairy Milk chocolate.
8. Garnish with chopped nuts and serve warm.

3 Tricks for Preparing Dairy Milk Jalebi

Fermentation Is Essential

Allowing the batter to rest for a couple of hours yields the best results. A properly fermented batter provides jalebis with a light, crispy texture. If time is of the essence, you can add a small amount of yeast to accelerate the process, but traditional fermentation with yogurt is most effective. Leave the batter in a warm area, covered, and gently stir it before use to get an even consistency.

Achieve the Syrup Consistency

The sugar syrup must be one-string consistency—coating the jalebis but not excessively sticky. The syrup can turn hard and spoil the dish if it is overcooked, or thin syrup will fail to stick. To check, squeeze a small amount of syrup between your fingers; if the syrup will form a single string when the two fingers are pulled apart, the syrup is ready. Keep the syrup warm at all times while dipping the jalebis for uniform coating.

Use High-Quality Chocolate

Dairy Milk is perfect for this recipe, but one can also use other chocolates. Dark chocolate introduces a richer taste, and white chocolate provides another type of sweetness. Melt the chocolate either in a double boiler or by microwave in quick intervals, stirring in between so that it doesn't burn. A smooth pour over the warm jalebis guarantees a perfectly balanced taste with each bite.

5 Sweet Delicacies to Prepare for Bihu Festival

Narikol Laru (Coconut Laru)

A Bihu favorite, Narikol Laru consists of freshly grated coconut and jaggery or sugar. The coconut is roasted lightly before being combined with the sweetener, imparting a rich depth. Rolled into tiny, bite-sized balls, these delicacies are convenient to prepare and store. Variations include condensed milk for added indulgence, and they are a favorite among children and adults alike.

Tilor Laru (Sesame Laru)

Prepared using black sesame seeds and jaggery, Tilor Laru is both festive and healthy. The sesame seeds are dry-roasted to release their natural oils and then blended with molten jaggery to create sticky, crunchy laddus. With only two ingredients, this Assamese treat is a staple for all Bihu parties, providing both tradition and health in one bite.

Komolar Kheer (Orange Kheer)

This Assamese kheer is given a twist of uniqueness by adding orange pulp to the thickened milk. The tangy sweetness of the oranges offends the richness of the kheer, and it turns out to be light yet very indulgent. The trick is to pour the segments of orange at the last moment so that it does not curdle. Nut garnish turns Komolar Kheer a novelty of the Bihu sweet platter.

Pitha (Rice Cakes with Fillings)

As a part of every Assamese festival, Pithas are available in various forms. Til Pitha is filled with jaggery and black sesame, and Narikol Pitha is filled with coconut sweetened. Rice cakes are usually rolled and fried or steamed, so they are both versatile and tasty. Together with a cup of tea, Pithas are a staple at every Assamese festivity.

Bora Saul Payas (Black Rice Pudding)

Bora Saul, or black rice, imparts this kheer its dramatic purple color and nutty flavor. Slow-cooked in milk and sweet jaggery, this Assamese rice pudding is full of antioxidants and replete with natural sweetness. Slow cooking helps to release the natural starch of the rice, turning it into a creamy delight ideal for festive meals. Grated coconut sprinkled on top, it's a show-stopping dessert for any Bihu celebration.