chanar jalebi recipe with step by step pictures - paneer jalebi
chanr jalebi is really easy to make and the recipe does not need much time to make.This is an updated post and made this one after 2 years and it came our super perfect than my first try.My first try is little hard in outer,but this one is really juicy one and i presented this recipe with some chopped nuts to V.I adapted the recipe from here and made this recipe for the first for an event.
chanar jalebi is made with fresh paneer and this is originated from West Bengal.Fresh paneer is best for making this paneer.If you are using the paneer from stores,then soak the paneer in warm water for 10 to 15 minutes and then crumble it and proceed the recipe.You just need two ingredients for making this recipe- paneer and all purpose flour for making the recipe and the recipe is more similar to paneer gulab jamun recipe.lets move on making the recipe.,
make the sugar syrup as we make for gulab jamun and add rose essence and cardamom powder to it.Make it ready or prepare this recipe while you are making gulab jamuns.This will save time and you did not waste any sugar syrup after making jamuns.I am giving the measurements for making sugar syrup for easy reference.I made this while preparing the gulab jamuns.
here comes step pictorial.,
- take the homemade paneer and mash it without any small lumps with our palm.Once it et mashed well,add the maida or all purpose flour,baking soda to it and make a soft dough.
- But the dough should be little sticky so that you will get melt in mouth jalebi.Add or sprinkle milk or water while kneading the dough if needed.
- Now divide the dough into equal portions.Take one of it and smoothen it without any cracks.
- Make a thread like shape and make a jalebi like one as shown.You can make swirls too with it.
- Repeat the same method for remaining portions and keep them covered to avoid drying.
- Make the sugar syrup with 250 gm sugar and 300 ml water and wait till it attains sticky consistency.
- Once the sugar syrup gets ready ,add rose essence,cardamom powder and saffron strands and set it aside.
- Heat oil for deep frying.Once the oil get hot,lower the flame and check it by adding a pinch of dough.It will sizzle up .Otherwise wait till it get hot.
- Add the jalebi gently in the oil and deep fry it in low flame.Once it attains brown color.Remove from oil and drain the excess oil in absorbent paper.
- Add the fried jalebis to the sugar syrup and leave it for 30 minutes to absorb the syrup.
- Serve it with chopped nuts and saffron strands.
chanar jalebi recipe
jalebi recipe using paneer or cottage cheese
- paneer/cottage cheese- 1 cup
- all purpose flour - 1 tablespoon
- baking soda - a pinch
- sugar - 250 gm
- water - 300 ml
- rose essence - 2 drops
- cardamom powder - 1/2 teaspoon
- saffron strands - 4 to 5
- pistachios - for garnishing
- take the homemade paneer and mash it without any small lumps with our palm.Once it et mashed well,add the maida or all purpose flour,baking soda to it and make a soft dough.
- But the dough should be little sticky so that you will get melt in mouth jalebi.Add or sprinkle milk or water while kneading the dough if needed.
- Now divide the dough into equal portions.Take one of it and smoothen it without any cracks.
- Make a thread like shape and make a jalebi like one as shown.You can make swirls too with it.
- Repeat the same method for remaining portions and keep them covered to avoid drying.
- Make the sugar syrup with 250 gm sugar and 300 ml water and wait till it attains sticky consistency.
- Once the sugar syrup gets ready ,add rose essence,cardamom powder and saffron strands and set it aside.
- Heat oil for deep frying.Once the oil get hot,lower the flame and check it by adding a pinch of dough.It will sizzle up .Otherwise wait till it get hot.
- Add the jalebi gently in the oil and deep fry it in low flame.Once it attains brown color.Remove from oil and drain the excess oil in absorbent paper.
- Add the fried jalebis to the sugar syrup and leave it for 30 minutes to absorb the syrup.
- Serve it with chopped pistchios and saffron strands.
