Prepare the Syrup: Combine sugar and water in a pot. Heat until dissolved, boil for exactly 1 minute, then add lemon juice. Transfer to a bowl and let it cool until lukewarm.

Soften the Mawa: Place mawa in a pan over very low heat. Mash and press with a spatula until it melts into a soft, smooth paste. Do not brown it.

Incorporate Milk: Gradually add milk in three batches, whisking constantly until you have a smooth, thick, flowing consistency.

Bind with Starch: Turn off the heat. Fold in the cornstarch in three batches. Mix thoroughly until no white streaks remain.

The Sieve Secret: Pass the warm batter through a fine-mesh sieve into a bowl. This ensures a silky, lump-free texture for perfect piping.

Load Piping Bag: Let the batter rest for 10 minutes to set. Transfer to a piping bag with a 1cm (0.4 inch) round tip or nozzle.

Set Up Frying: Heat 1 inch of oil/ghee in a flat-bottomed pan to 155°C (311°F). Maintain a low flame throughout the process.

Shape the Jalebi: Pipe spirals starting from the center outward. Mawa jalebis should be slightly thicker than flour-based ones.

Low & Slow Fry: Fry patiently on one side until it reaches a deep, dark chocolate-brown color. Flip and fry the other side briefly until even.

The Long Soak: Immediately drop the hot jalebis into the lukewarm syrup. Press down to submerge and let them soak for 10 minutes to allow the dense centers to absorb the sugar.

Drain and Serve: Remove from the syrup and place on a wire rack or sieve to drain excess liquid.

Pro Tip: Serve warm with a dollop of unsweetened, thickened milk (Rabri) for the ultimate experience.