Paneer jalebi is a delectable Indian sweet made by blending grated paneer (Indian cottage cheese) with flour and spices to form a batter. This batter is piped into hot oil in circular shapes, fried until golden brown and crispy, and then soaked in fragrant sugar syrup infused with saffron and cardamom. The result is a unique twist on the classic jalebi, offering a delightful combination of crispy texture and the rich, creamy taste of paneer, finished with the sweetness of the syrup.
Here’s a detailed recipe for making paneer jalebi:
Ingredients:
For Paneer Mixture:
- 200 grams paneer (grated)
- 2 tablespoons all-purpose flour (maida)
- 2 tablespoons cornflour
- 1/4 teaspoon baking powder
- 1/2 cup water
- A pinch of orange food color (optional)
- 1/2 teaspoon cardamom powder
- Saffron strands (optional)
- Ghee or oil for frying
For Sugar Syrup:
- 1 1/2 cups sugar
- 1 cup water
- A few saffron strands
- 1/2 teaspoon cardamom powder
- 1 teaspoon rose water (optional)
Instructions:
Making Paneer Mixture:
- In a mixing bowl, combine grated paneer, all-purpose flour, cornflour, baking powder, and cardamom powder. Mix well.
- Gradually add water while continuously stirring to form a smooth, lump-free batter. The batter should have a thick pouring consistency.
- If desired, add a pinch of orange food color and saffron strands for a vibrant hue and enhanced flavor. Mix well.
Preparing Sugar Syrup:
- In a saucepan, combine sugar and water. Place it over medium heat, stirring occasionally until the sugar dissolves.
- Add saffron strands and cardamom powder to the sugar-water mixture. Let it simmer for 8-10 minutes until the syrup slightly thickens. Optionally, add rose water for fragrance. Keep the syrup warm on low heat.
Frying Paneer Jalebi:
- Heat ghee or oil in a shallow frying pan over medium heat. Make sure the oil is moderately hot for frying.
- Pour the paneer batter into a piping bag or a squeeze bottle with a small nozzle/tip.
- Squeeze the batter in a circular motion directly into the hot oil to form spiral shapes, similar to traditional jalebi. Make them in small batches to avoid overcrowding the pan.
- Fry the jalebis until they turn golden brown and crisp on both sides. Use tongs to flip them for even frying. It usually takes 2-3 minutes per batch.
- Once fried, remove the jalebis from the oil and drain excess oil by placing them on a paper towel.
- Immediately dip the hot jalebis into the warm sugar syrup, ensuring they are fully coated. Let them soak for a minute or two.
- Remove the soaked jalebis from the syrup and place them on a serving plate or tray.
- Garnish with chopped nuts like pistachios or almonds for added texture and presentation (optional).
- Serve the paneer jalebis warm or at room temperature.
Enjoy the delicious paneer jalebis as a delightful dessert or sweet treat!
