Tuesday, 20 November 2012

Paneer/ Chenna Jalebi

Here is the recipe I have been dying to post...Paneer jalebi ...is a bangali deep fried sweet dish...made from homemade paneer  soaked in hot sugar syrup....but I just did a little variation.SmileySmiley.. what I did is ..Instead of putting them in sugar syrup I put them in sweetend milk flavored with cardamom & saffron. It tastes even better if it sits for a day or two in the fridge.  Sounds yummy na ??? yah simply irresistible recipe...In our culture every puja is incomplete without sweets. So this diwali i thought of making something different which i hadn’t tried before. First time I made this & it just turned out really  awesome..Smiley and as u can see the outcome was incredibly delicious..so here is what i did..


Chenna/ crumbled paneer- 200 gm (u can make chenna @ home ... boil milk , add lemon juice, when milk curdles switch off the flame & strain the paneer in a cheese cloth.
Maida: 2tblsp
Sugar- 2tsp
Baking powder- ½ tsp
2tblsp butter
Cardamom powder- 1tsp
Saffron – few strands
Sugar – 1 cups
Milk- 4 cups 
Oil for deep frying
Crushed pistachios for garnishing.


Squeeze extra water from the chenna/ paneer. Knead chenna , sugar, baking powder & maida together & make a soft & moist dough.
Heat a heavy bottom pan add milk.

 Let it boil in a low flame till it reduced to half the quantity. Stir occasionally so that milk will not stick to the bottom. Add sugar  to taste & saffron (dissolve saffron in 1tblsp of hot milk for some time) while milk is boiling. Add cardamom powder & nuts.

Make small small balls from the dough. 

Take one ball & again knead it with the help of your palm & roll it to medium thick rope.

 Now make jalebi from the rolled dough. Leave small space in between. If it breaks u can apply butter & fill it.

In a kadai heat oil for frying.  Slowly put the jalebis in the oil & fry in low- medium flame till golden brown.

Put the fried jalebis into the hot reduced milk. Boil for 1 min. Switch of the flame. Add the crushed pistachios for garnishing. Cover & let it cool for few hours. Serve chilled and njoy...:)

Sending this to Bon Vivant #10 - Festive Feasts hosted by http://sumeesculinary.blogspot.com
DIWALI Food Fest hosted by http://anuzhealthykitchen.blogspot.com
WTML event- Celebration Month hosted by http://preeti-kitchen.blogspot.in
Lets Celebrate - Indian Sweets hosted by http://uk-rasoi.blogspot.co.uk

12 Feel free to share your comments:

Sravs said...

Quiet interesting and looks YUM !!

Aruna Manikandan said...

sounds rich and delicious dear :)

ashy said...

this looks lip-smacking good Pranitha! one rich delicacy..hope you had a great Diwali!

Anonymous said...

Yummy! That look delicious!

Thank You Pranithal and greetings from a cold cold Estonia : )

preeti garg said...

Awesome... Very different kind of jalebi.... Thanks for posting with my event

Rashmi Rekha said...

i tried it, but at the time of frying in ghee, the chena spread away. pls help

unnatisilks said...

Mouth-watering jalebis. I love the flavor of saffron in hot jalebis!!
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