Paneer jalebi

Paneer Jalebi

Diwali is the celebration of victory of light over darkness, good over evil and knowledge over ignorance. Its celebration includes millions of lights shining outside and inside of the house.  Colorful rangolis at the entrance of the house, Preparation of sweets in the kitchen and happy and enjoying kids outside with crackers..  it is celebrated along with laxmi puja.

Got bore of regular jalebis, so try this special jalebi on this Diwali. A very easy and very satisfying sweet dish to eat. Fried paneer coils dunk in sugar syrup and soaked, crispy and juicy at the same time. You will definitely fall in lover with this. It is an east Indian delicacy, mostly Bengali and odia people prepare this for special occasions.

Here is the recipe of the dish

Milk- 1 lit (full cream)

Vinegar- 4 to 5 tbsp

Sugar- 1 1/2 cup

Water- 1 1/2 cup

Cardamom- 3 to 4

Saffron- a pinch

Maida- 3 to 4 tbsp

Suji- 1 tbsp

Orange colour- a drop (optional)

Baking powder-1/4 tsp

Milk- 2 tsp (optional)

Ghee for frying

In a heavy button pan boil milk and add vinegar to it and let it spilt. In this way you will get paneer or chhena. Drain the paneer on a colander or strain and keep aside for an hour.

After an hour bring out paneer on a wide plate and start kneading up to a min. If it is too dry to knead then add 1 tsp of milk to it. The add suji or rava and baking powder to it and knead again.

Then add maida to it and one spoon at a time. Maida will soak the moisture and help in formings. I have added 3 tbsp of maida and made soft dough which can rolled to form jalebis.

In the mean time in another kadai add sugar and water to it and let it melt. Cook the sugar syrup up to one thread consistency. Make cardamom powder and add to it. The add saffron and color to it and let it infuse in the sugar syrup.

Take a lemon size ball from the dough. Put on the kitchen platform and try to make rope out of it. Then make coil like jalebi with the rope to form jalebis. While preparing jalebis if u see crack then repair it with wet hand. Like this make jalebis out of the dough and keep aside.

Heat ghee in a kadai and fry the jalebis on low and medium flame. When done one side and flip to the other side. Similarly fry all the jalebis and drop in the sugar syrup. Temperature of ghee is very important, and it should not be very hot. Drop all the jalebis in the hit sugar syrup.

After putting all the jalebis in the sugar syrup give a boil to the syrup. It will help to soak the jalebis better. Let it stand in the syrup for 2 hours before serving.

This can be served warm, cold or in room temperature. The motive is to eat which ever temperature doesn’t matter.