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Paneer Jalebi Recipe: You must have eaten a lot of jalebi, but have you ever eaten paneer jalebi? Maybe not. Maybe you are hearing its name for the first time. Try making this sweet at home. It will taste very delicious. Paneer jalebi is also easy to make, and you will easily find all the ingredients to be added to it. You can also make it at festivals. Janmashtami is also about to come. In such a situation, you can try paneer jalebi. Its recipe has been shared by Masterchef Pankaj Bhadoria on his Instagram account.

According to Chef Pankaj, paneer jalebi is a traditional Bengali sweet, known as chenna jilipi. A thick batter of paneer and flour is prepared. Then it is piped into lukewarm oil and dipped in sugar syrup like jalebi. This is a quick and easy recipe, which looks beautiful and tastes amazing. You can make it for any festival or any special occasion.

Paneer Jalebi

Preparation time: 20 minutes

Cooking time: 20 minutes

Servings: 3-4 people

Ingredients for making Paneer Jalebi

For the batter of Paneer Jalebi

Paneer – 250 grams

Refined flour – 1 cup

Baking powder – ½ teaspoon

Corn flour – 3 tablespoons

Red-orange food color – a pinch

Milk – 4 tablespoons

For syrup

Sugar – 1 cup

Water – 1 cup

Saffron – 10 strands

Lemon juice – a few drops

Cardamom powder – ½ teaspoon

Other:

Oil for frying

Thin slices of pistachio for garnishing

Method of making Paneer Jalebi

Prepare the syrup: Add sugar, water, and a few drops of lemon juice in a pan and heat it on medium flame. Keep stirring it till the sugar dissolves and starts boiling. After boiling, add a few drops of lemon juice again so that the syrup becomes clear. Add saffron and cardamom powder to it. Lower the flame and let it cook for 7-8 minutes.

Prepare the batter

Break the paneer in the mixer jar and make a smooth paste without adding water. Add refined flour, baking powder, corn flour, food color, and milk little by little. Blend well and prepare a smooth and fluffy batter.

Make the jalebi

Fit a star nozzle or round nozzle in a piping bag and fill the batter in it. Heat oil in a pan on medium flame. Press the piping bag and put jalebi in a spiral shape by rotating it in a circular motion. When the bottom is golden and crispy, flip it and cook the other side as well.

Put in syrup
Dip the hot jalebis in the cooled syrup for 2 minutes. Remove and place on a plate, garnish with pistachios, and serve.

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