Celebrating Dusshera with Bengali chanar / paneer jalebi
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
Paneer jalebi is the Indian sweet made with pure fresh chana or paneer and then dunked in thick cardamom flavoured syrup
  • 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
  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.
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.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/celebrating-dusshera-with-bengali-chanar-paneer-jalebi/