Saffronstreaks wishes everyone who stops by very Happy Vijaydashami and Bengali chanar jalebi to sweeten the hearts
On this special occasion we are celebrating it with paneer jalebi which Bongs fondly refers to as “chanar jilepi”. Bengal the sweet pot of India always relishes on sweets that are made with pure fresh chana or cheese rather than the milk solids or mawa. This chanar jilepi or paneer jalebi is very much indigenous to the Bengali cuisine and is something that you wont come across in other cities frequently.
This is very simple recipe to make but at the same time you need to be little extra cautious about it, otherwise it may spoil this delectable sweet. Since am too making this for the first time, so results may not be that appreciable but it was taste good.
Without much ado nothing lets head straight to the recipe , and all you will need is fresh chana or paneer which is unassuming very simple to make, but in case you need to know how to make fresh chana / paneer at home here is the link .
- Paneer or chana : 150 gm made from almost 1 l of full fat cow's milk.
- Milk : 2 tsp
- Flour / maida : 1 tsp
- Baking powder : a pinch
- Cardamom powder : ¼ tsp
- Green cardamom : 3-4
- Saffron : few strands
- Sugar : 1 cup
- Water : ½ cup
- Oil for deep frying
- In a heavy bottom pan dissolve the sugar in the water and heat it till the bubble starts appearing.
- Add the cardamom and continue boiling on medium heat, stirring occasionally.
- The syrup should be in between single and double string.
- Knead the freshly prepared chana or panner with milk, add the cardamom powder and knead it to make soft and moist dough.
- Add the baking powder to the dough and mix it well.
- Roll the dough into medium thick rope of around 12 cm.
- Slowly wind or coil the dough as shown in the picture, make two and half turn leaving small space between the turns.
- In a flat pan heat the oil to medium hot.
- Slowly put the paneer jalebis in the oil and fry till golden brown.
- Dunk the paneer jalebis immediately in the warm syrup.
- Cover and let it stand for few hours.
- Heat the syrup with the paneer jalebis till the boiling starts.
- Cover and let it cool for few hours.
- Paneer jalebis should absorb most of the syrup and will swell in size.
- Serve the paneer jalebis warm or cold.
2) The temperature of the oil is very critical, should neither be too hot nor warm.
3) While frying the jalebis in hot oil, the jalebis will slowly change the color.
4) Dunk the jalebis in only warm to medium hot syrup.
Hope you have enjoyed this post and have very happy festive days ahead !