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"Paneer Jalebi Delight: A Scrumptious Twist on the Classic Recipe"

"Indulge in the Sweet Symphony of Paneer Jalebi Bliss"

By MisiPublished 11 months ago 5 min read
2

Here's a recipe for Paneer Jalebi, a delightful twist on the traditional jalebi using paneer (Indian cottage cheese):

Ingredients:

- 200 grams paneer (Indian cottage cheese)

- 1 cup all-purpose flour (maida)

- 2 tablespoons semolina (sooji)

- 1/4 teaspoon baking powder

- 1/2 cup yogurt

- 1/2 teaspoon cardamom powder

- A pinch of saffron strands (optional)

- Vegetable oil, for frying

- For the syrup:

- 1 cup sugar

- 1/2 cup water

- 1/2 teaspoon cardamom powder

- A few saffron strands (optional)

- 1 teaspoon rose water

Instructions:

1. Grate the paneer finely and set it aside.

2. In a mixing bowl, combine all-purpose flour, semolina, baking powder, cardamom powder, and saffron strands (if using).

3. Add yogurt to the bowl and mix well to form a thick batter. Make sure there are no lumps.

4. Add grated paneer to the batter and mix until well combined. The consistency should be similar to a pancake batter. If needed, add a little water to adjust the consistency.

5. Cover the bowl and let the batter rest for about 30 minutes to an hour.

6. In the meantime, prepare the syrup. In a saucepan, combine sugar and water. Bring it to a boil, stirring occasionally until the sugar dissolves completely.

7. Add cardamom powder, saffron strands (if using), and rose water to the syrup. Let it simmer on low heat for about 5 minutes until it thickens slightly. Remove from heat and set aside.

8. Heat vegetable oil in a deep frying pan or kadai on medium heat. The oil should be sufficient for deep frying the jalebis.

9. Fill a piping bag or a plastic squeeze bottle with the batter. If you don't have any of these, you can use a ziplock bag and cut a small hole in one corner to pipe the batter.

10. Squeeze the batter into the hot oil in a circular motion, starting from the center and moving outward to form a spiral shape. You can make small or larger jalebis as per your preference.

11. Fry the jalebis until they turn golden brown and crispy on both sides. Make sure to maintain medium heat to cook them evenly.

12. Once fried, remove the jalebis from the oil using a slotted spoon and drain excess oil.

13. Immediately dip the jalebis in the warm sugar syrup, ensuring they are coated well. Let them soak for a minute or two, then remove and transfer to a serving plate.

14. Repeat the frying and dipping process with the remaining batter until all the jalebis are done.

15. Serve the paneer jalebis warm or at room temperature, garnished with some chopped nuts if desired. Enjoy their unique and delicious flavor!

Note: Paneer jalebis are best consumed fresh. They can be stored in an airtight container for a day or two but may lose their crispiness.

2 Here's a recipe for simple Jalebi, a popular Indian sweet:

Ingredients:

- 1 cup all-purpose flour (maida)

- 1 tablespoon chickpea flour (besan)

- 1/2 teaspoon cardamom powder

- 1/4 teaspoon saffron strands (optional)

- 1 tablespoon yogurt

- 1 teaspoon lemon juice

- 1 cup warm water

- Vegetable oil, for frying

- For the syrup:

- 1 cup sugar

- 1/2 cup water

- 1/2 teaspoon cardamom powder

- A few saffron strands (optional)

- 1 teaspoon rose water

Instructions:

1. In a mixing bowl, combine the all-purpose flour, chickpea flour, cardamom powder, and saffron strands (if using).

2. Add yogurt and lemon juice to the bowl. Gradually pour in warm water while whisking the mixture to make a smooth batter. Ensure there are no lumps. The consistency should be similar to a pancake batter.

3. Cover the bowl and let the batter rest for at least 1-2 hours in a warm place. This allows fermentation and helps in making soft and crispy jalebis.

4. In the meantime, prepare the syrup. In a saucepan, combine sugar and water. Bring it to a boil, stirring occasionally until the sugar dissolves completely.

5. Add cardamom powder, saffron strands (if using), and rose water to the syrup. Let it simmer on low heat for about 5 minutes until it thickens slightly. Remove from heat and set aside.

6. Heat vegetable oil in a deep frying pan or kadai on medium heat. The oil should be sufficient for deep frying the jalebis.

7. Fill a piping bag or a plastic squeeze bottle with the batter. If you don't have any of these, you can use a ziplock bag and cut a small hole in one corner to pipe the batter.

8. Squeeze the batter into the hot oil in a circular motion, starting from the center and moving outward to form a spiral shape. You can make small or larger jalebis as per your preference.

9. Fry the jalebis until they turn golden brown and crispy on both sides. Make sure to maintain medium heat to cook them evenly.

10. Once fried, remove the jalebis from the oil using a slotted spoon and drain excess oil.

11. Immediately dip the jalebis in the warm sugar syrup, ensuring they are coated well. Let them soak for a minute or two, then remove and transfer to a serving plate.

12. Repeat the frying and dipping process with the remaining batter until all the jalebis are done.

13. Serve the jalebis warm or at room temperature and enjoy their sweet and crispy goodness!

Note: Jalebis taste best when consumed fresh. They can be stored in an airtight container for a day or two but may lose their crispiness.

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About the Creator

Misi

I am a content writer, a good poet. I love writing or reading fiction.

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