Paneer Jalebi | Chhena Jalebi | How To Make Instant Jalebi

How to make instant paneer jalebi or chhena jalebi. jilapi, jilipi, #jilebi #jalebi #indiansweets

5 from 9 votes

Paneer Jalebi | Chhena Jalebi | How To Make Instant Jalebi

Paneer Jalebi or Chhena Jalebi is easy to make and popular Indian sweet or mithai that is crispy on the outside, juicy with a melt in mouth texture inside. This is one of the best sweet or dessert recipes that can be prepared in less than 30 minutes.

If you are looking for a quick and easy sweet or dessert to make this Diwali or during any other festivals like Christmas, Eid, Holi, Raksha Bandhan, or for special occasions, you should definitely try this out.

Prep Time10

Cook Time12

Total Time22

Course: Dessert, sweets

Cuisine: bengali, Indian, north indian, Odisha

Servings:

Calories: 287kcal

Author: Kushi

Ingredients

For paneer jalebi batter

½ cup Paneer cubes tightly packed, check tips
½ cup All-purpose flour or Maida
⅛ teaspoon Baking powder
1 tablespoon Cornflour or Corn starch
¼ teaspoon Red-orange food color I have used powder form
¼ cup Milk plus additional 2 to 3 tablespoon of milk, Check tips

For sugar syrup

1 cup Sugar
½ cup Water
6 to 8 strands Saffron
2 drops Lemon juice
¼ teaspoon Cardamom powder

Other ingredients

Oil for frying
Pistachios for garnish

Instructions

Making of Paneer Jalebi Batter

In a mixer, add paneer cubes and grind without adding any water to form a smooth paste.
½ cup Paneer cubes
Transfer this to a bowl. To this, add flour, baking powder, cornflour, food color, milk in increments of 1 tablespoon and mix using a spatula or whisk to form a smooth and fluffy batter.
½ cup All-purpose flour, ⅛ teaspoon Baking powder, 1 tablespoon Cornflour, ¼ teaspoon Red-orange food color, ¼ cup Milk
Important tip – The amount of milk you add will vary depending on moisture content or how dry your paneer is. So always add in increments.

Making of Sugar Syrup

Add sugar, water, and few drops of lemon juice in a pan on medium heat, and stir until sugar dissolves and starts to boil. Once it starts boiling, add few strands of saffron, and continue to simmer on medium-low for 5 mins or until the syrup is not runny. To check if the syrup is not runny, add a drop of sugar syrup to a bowl and tilt; it should not be watery but sticky.
1 cup Sugar, 6 to 8 strands Saffron, 2 drops Lemon juice, ½ cup Water
Add cardamom powder and switch off the flame.
¼ teaspoon Cardamom powder

How to shape and fry jalebis?

Depending on how you want your final product to look, you can use a star nozzle or round nozzle with a piping bag. Add the jalebi batter to the piping bag.
Heat oil in a pan for frying on medium flame. Once the oil is hot on medium flame, press and turn the piping bag in a circular motion to form a round spiral-shaped jalebi and lock it if needed, as you see in the video. Locking the jalebi batter ensures the jabeli holds its shape and doesn’t unwind and expand. To release the batter after each jalebi is piped out, you can use a knife. Check the video on the making of paneer jalebi.
Oil
Once it becomes firm and golden brown at the bottom, flip and cook on another side till it is crisp. Transfer it to a paper towel to absorb any excess oil.
Within 15 to 30 seconds, transfer the warm jalebis into the sugar syrup and soak for 2 minutes. You can flip it after 2 minutes so that it gets soaked completely on another side too. After another two minutes, transfer it to a serving plate. Garnish it with nuts if desired and enjoy.
Pistachios

Notes

Your jalebis will retain their shape if the batter is done correctly. Don’t add too much or too little milk. As shown in the video, you will have to add milk until the batter is smooth and fluffy.
Adding food color is optional.
You can flavor sugar syrup with cardamom, saffron, rose water, or your preferred combination.
Always fry jalebis on medium flame. If jalebis are cooked on a high flame, their surface will develop a dark brown color but remain uncooked inside. Jalebis will absorb too much oil if cooked on low flame.

Nutrition