Jalebi White Chocolate Bark Recipe
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Made with just 4 ingredients, this Jalebi White Chocolate Bark is a delicious fusion dessert, perfect for upcoming festivals. Try my easy recipe here.
About Jalebi White Chocolate Bark
Jalebi White Chocolate Bark is a delicious fusion dessert you need to make for Diwali or other upcoming Indian festivals.
A combination of white chocolate, jalebi, rose petals, and slivered pistachios, it is creamy, crunchy, and floral all in one.
This Indian-inspired chocolate bark is super easy to make and comes together in no time.
Double or triple the recipe if making for a bigger crowd.
If you love white chocolate, you can also try my White Chocolate Nuts Cups recipe.
Here are some more chocolate recipes that you might like
Ingredients
White Chocolate – Use the best cooking white chocolate. It makes the base of this dessert,sert and the better the chocolate you use, the better your dessert will taste.
Jalebi- A popular Indian sweet. You can either make jalebis at home or get them from Indian mithai shops.
Dried Rose Petals – Give a nice, vibrant pink color and floral aroma to the bark.
Slivered Pistachios – I prefer to add slivered pistachios, but you can use any nuts such as almonds, walnuts, or cashews.
Serving Suggestions
Serve it during Holi, Diwali, or other festivals or special occasions. They also make great food gifts for friends and family.
Enjoy them as a dessert after a meal or pack them in a snack box as a treat.
Storage Suggestions
Store these barks in the refrigerator in an airtight container for about a week. They can also be stored in a cool and dry place at room temperature in winter.
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Jalebi White Chocolate Bark Recipe
Ingredients
- 7 ounces cooking white chocolate (200 g)
- 1.8 ounces jalebi (50 g)
- 1 teaspoon dried rose petals
- 1 tablespoons slivered pistachios
Instructions
- Chop the white chocolate into small pieces.
- Add 2 cups of water to a pan and bring it to a boil over high heat.
- Reduce the heat to low.
- Keep a glass bowl over the pan and add white chocolate to it.
- Keep mixing using a silicon spatula until the chocolate melts and is smooth and shiny.
- Transfer the melted chocolate to parchment paper and spread it evenly using a baking knife to make a ¼ -inch thick rectangle.
- Arrange jalebi on top.
- Sprinkle dried rose petals and slivered pistachios all over.
- Refrigerate the chocolate for 20 minutes.
- Cut into small pieces using a sharp knife. Serve!
