How to make Mushebek ( Jalebi treat )

Mushebek is a popular Ethiopian sweet treat, often enjoyed during festive occasions. This deep-fried dessert, similar to a funnel cake or jalebi, is crispy on the outside and soft on the inside, soaked in a delicious syrup.

Ingredients

For the Batter:

  • 1 cup all-purpose flour
  • 1/2 cup water (more if needed)
  • 1 tablespoon sugar
  • 1 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cardamom (optional)
  • Vegetable oil (for frying)


For the Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cardamom (optional)
  • 1/2 teaspoon rose water (optional)

Instructions

1.     Prepare the Batter

  • In a mixing bowl, combine the flour, sugar, instant yeast, salt, and ground cardamom (if using).
  • Gradually add water while whisking until you get a smooth, thick batter. The consistency should be similar to pancake batter.
  • Cover the bowl with a damp cloth and let the batter rest in a warm place for about 30 minutes to an hour, or until it has doubled in size.

2.     Prepare the Syrup

  • While the batter is resting, prepare the syrup. In a medium saucepan, combine the sugar, water, and lemon juice.
  • Bring to a boil over medium heat, stirring until the sugar dissolves.
  • Reduce the heat and let it simmer for about 10 minutes until it thickens slightly.
  • Stir in the ground cardamom and rose water (if using), then remove from heat and let the syrup cool.

3.     Fry the Mushebek

  • Heat vegetable oil in a deep frying pan or pot over medium-high heat.
  • Transfer the batter to a squeeze bottle, piping bag, or a zip-lock bag with a small corner cut off.
  • Once the oil is hot (you can test by dropping a small amount of batter into the oil; it should sizzle immediately), squeeze the batter into the oil in circular or spiral shapes, similar to a funnel cake or jalebi.
  • Fry until golden brown and crispy, turning occasionally to ensure even cooking. This should take about 2-3 minutes per side.
  • Remove the fried mushebek with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

4.     Soak in Syrup

  • While the mushebek are still warm, dip them into the prepared syrup, ensuring they are well-coated.
  • Place the syrup-coated mushebek on a wire rack or a plate to cool and let the syrup set.

5.     Serve

  • Serve the mushebek once they have cooled and the syrup has set. They can be enjoyed as a sweet snack or dessert.


 

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Tips

  • Make sure the batter is smooth and free of lumps for the best texture.
  • Adjust the thickness of the syrup to your preference by simmering it longer for a thicker consistency.
  • Mushebek is best enjoyed fresh but can be stored in an airtight container for a few days.