Indian sweets / Mithais/ Recipes

Celebrating Dusshera with Bengali chanar / paneer jalebi

Saffronstreaks wishes everyone who stops by very Happy Vijaydashami and Bengali chanar jalebi to sweeten the hearts

Durga puja 2012

Durga Puja 2012 @ East Chapel Hill, NC

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.

 

chanar jalebi

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 jalebi

Celebrating Dusshera with Bengali chanar / paneer jalebi
 
Prep time
Cook time
Total time
 
Paneer jalebi is the Indian sweet made with pure fresh chana or paneer and then dunked in thick cardamom flavoured syrup
Recipe type: Dessert
Cuisine: Indian
Serves: 8
Ingredients
  • 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
Instructions
  1. In a heavy bottom pan dissolve the sugar in the water and heat it till the bubble starts appearing.
  2. Add the cardamom and continue boiling on medium heat, stirring occasionally.
  3. The syrup should be in between single and double string.
  4. Knead the freshly prepared chana or panner with milk, add the cardamom powder and knead it to make soft and moist dough.
  5. Add the baking powder to the dough and mix it well.
  6. Roll the dough into medium thick rope of around 12 cm.
  7. Slowly wind or coil the dough as shown in the picture, make two and half turn leaving small space between the turns.
  8. In a flat pan heat the oil to medium hot.
  9. Slowly put the paneer jalebis in the oil and fry till golden brown.
  10. Dunk the paneer jalebis immediately in the warm syrup.
  11. Cover and let it stand for few hours.
  12. Heat the syrup with the paneer jalebis till the boiling starts.
  13. Cover and let it cool for few hours.
  14. Paneer jalebis should absorb most of the syrup and will swell in size.
  15. Serve the paneer jalebis warm or cold.
Notes
1) While rolling the dough, if cracks appears then moist the hand and then roll it again.
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 !

Sukanya

16 Comments

  • Reply
    Anamika | madcookingfusions
    October 24, 2012 at 11:58 am

    Wow this is soo tempting, looks delicious. I have never tried making paneer jalebis at home,looks simply perfect. I have to yet master the art of making jalebis :)!

    • Reply
      saffronstreaks
      October 25, 2012 at 8:39 pm

      Thank you so much Anamika for such a prompt and sweet feedback. This was the first time I too tried my hands on jalebi.

  • Reply
    Priya
    October 24, 2012 at 1:20 pm

    A real feast for paneer lovers like me, irresistible jalebis..

  • Reply
    Aban
    October 24, 2012 at 6:59 pm

    Love all types of Jalebis! Did not know about this gorgeous version! Thanks

    • Reply
      saffronstreaks
      October 25, 2012 at 8:42 pm

      Thanks Aban, me too a huge fan of jalebis. This paneer jalebi is speciality from Bengal.

  • Reply
    Balvinder
    October 25, 2012 at 10:54 pm

    Its been almost 5years that I have eaten jalebi. When I read the word paneer I knew it would be of my interest. These look fabulous. Can I replace flour with arrowroot or corn starch powder? I really want to try this. Doesn’t look that you are making for the first time.

    • Reply
      saffronstreaks
      October 29, 2012 at 10:33 am

      Thank you Balvinder for your encouraging words, and I know you are a gluten free goddess ! well you can definitely substitute the all purpose flour with arrowroot or corn starch powder. Idea is to add some binder to it. so go ahead !

  • Reply
    veena
    October 26, 2012 at 5:12 am

    Very yummy sweet.. Never tried it before.. New to your site.. love it
    great-secret-of-life.blogspot.com

    • Reply
      saffronstreaks
      October 29, 2012 at 10:16 am

      Thank you Veena, and welcome to Saffronstreaks

  • Reply
    Spandana
    October 30, 2012 at 1:42 pm

    These Jalebi’s looks amazing. Never knew we can make them from paneer too.
    Very delicious and tempting.

    • Reply
      saffronstreaks
      October 30, 2012 at 2:41 pm

      Thanks Spandana, actually these jalebis are very popular in Bengali cuisine. But I never tried it at home before and glad that it turned out good.

  • Reply
    themadscientistskitchen
    June 1, 2013 at 12:13 pm

    Hi! these look so yum. I was going through your recipe and you have said in step 5 to add baking powder. How much bakin powder? I checked its not listed in your ingredients. Can you please update it?
    Thanks.

    • Reply
      saffronstreaks
      June 3, 2013 at 11:26 pm

      Hi Archana, the baking powder is just a pinch. Sorry for the trouble, and thanks for pointing it out. Have updated the post. And do let me know how it turns out !

      Sukanya

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