1 November, 2013
Chenar Jalebi or Paneer JalebiPosted in : Accompaniments, Bengali Cusine, Elichi/ Green Cardamon, Festive Cooking, Keasr/Saffron, Lemon, Maida, Oils, Paneer, SNC Challenge on by : ArchanaPotdar Tags: Bengali Sweet, Chennar Jelabi, Deep Fried, Paneer Jelabi, SNC challenge
For SNC this month we are celebrating out anniversary. So we have a free hand and can make and post any old posts that we have missed. Well I have missed many and wanted to make them all.
Then we have a saying about wishes and horses…. They apply!!!
One that I had wanted to make badly was Chenar Jalebi. I had already bookmarked it at Sukanya’s blog Saffron Streaks and I made it too once Chandrani announced it but I could not blog it due to some personal problems.
I thought I will blog it when I do the ABC marathon, but then again I did not so it’s high time I did blog this beauty don’t you think?
Then today I was trying to search the draft of this delicious sweet I cannot find my draft. I am guilty of not having a backup. Take care keep a backup.
All that I had written is lost and I do not have the time to rewrite.
So here is Indian Paneer Jalebi / Chanar jalebi
Recipe Source: Saffron Streaks and Cuisine Delights
Preparation time: Few hours
Cooking time: Few hours
- 1 litre cow’s milk
- 1 lemon juice
- 2 tsp milk (optional)
- 1 tsp maida
- A pinch baking powder
- ¼ tsp cardamom powder
- 3-4 green cardamom
- A few saffron strands
- 1 cup sugar
- ½ cup water
- Oil for deep frying
- Boil the milk. When it starts boiling add the lemon juice stir well. When the whey and the solids start separating. Switch off the gas.
- Strain the whey and collect the paneer and squeeze the excess water.
- Heat the sugar and water in a heavy bottomed pan stirring till the suagr dissolves. Let it bubble.
- Add the cardamom and boil medium heat stirring occasionally. The syrup should be little more than the single strand but you should not get the double strand. (Difficult to understand? Check the note 1 below).
- Meanwhile your paneer or chenna, as the Bengalis call it will be cool enough knead it add the cardamom and the baking powder and continue kneading it till you get soft and moist dough. Use the milk only if needed I did not.
- Roll the dough in a rope, medium thick.
- The dough had to be coiled you can coil it in the form of a pretzel or like a chakali. If you are making a chakali shake leave space between 2 turns.
- Heat oil in a flat pan when the oil is medium hot slowly place your paneer jalebis in the oil and fry till golden brown on both the sides.
- Immediately after draining the jalebis drop them in the warm syrup.
- Cover and let it stand for a few hours.
- Next heat the syrup and the paneer jalebis till the syrup boils.
- Cover and let it cool again for a few hours.
- The paneer jelabis absorb most of the syrup and are almost double in size.
- Serve chilled or warm.
- When take a drop of the hot syrup on your index finger. Using your thumb try pulling the strand apart. If your syrup is well done you will see a single strand that stretches out between the thumb and the index finger. This is your single strand syrup.
- When you get 2 such strands its double stranded syrup. In your syrup here the second one should break.
- While rolling the dough, if cracks appear then moisten your hands then roll again.
- The oil should not be too hot or too cold. This is critical.
- The paneer jalebis should slowly change colour.
- The syrup when you add the fried jalebis should be warm or medium hot.
Hi! First time here?
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