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Chanar Jeelapi (Paneer Jalebi)
- Duration: 30 minutes + preparation time
- Serves: 2–4 people
Make sure that the oil is not too hot while frying the jalebis. The jalebis change colour slowly, so patience is the key!
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Are you a fan of jalebi? Then you must try this delectable Bengali version, which is made of fresh paneer or chhena, made of full fat cow milk. Chanar jeelapi is browner than the north Indian jalebi and also tastes different.
- Chhena (cow milk cottage cheese) (150 gm)
- Milk (2 tsp)
- Refined wheat flour (maida) (1 tsp)
- Baking powder (A pinch)
- Cardamom (elaichi) powder (1/4 tsp)
- Green cardamom (elaichi) (3–4)
- Saffron (kesar) (a few strands)
- Sugar (1 cup)
- Water (1/2 cup)
- Oil (for deep-frying)
- In a heavy-bottom pan, dissolve sugar in water and heat till it bubbles.
- Add elaichi and continue boiling on medium heat, stirring occasionally, add saffron strands.
- The syrup should be of single-string consistency.
- In a paraat, mix flour, chhena, baking powder and elaichi powder and knead into a soft and moist dough using some water.
- Roll the dough into medium thick rope of around 12 cm.
- Slowly wind or coil the dough, make two and a half turns leaving small space between the turns.
- In a flat pan, heat oil to medium hot.
- Slowly add the paneer jalebis and fry till golden brown.
- Immerse the fried jalebis immediately in warm sugar syrup.
- Cover and let stand for a couple of hours.
- Heat the syrup with the paneer jalebis till boiling point.
- Cover and let cool for a few hours.
- Paneer jalebis should absorb most of the syrup and swell in size.
- Serve the paneer jalebis warm or cold.