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Paneer Jalebi Recipe

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Adjust Servings:
1 cup Sugar
½ cup water
3–4 cardamom
handful saffron threads
1 tsp lemon Juice
150 g chhena
¼ tsp cardamom powder
1 tsp all-purpose flour
a pinch baking powder
Oil for deep-frying

Paneer Jalebi Recipe

  • Sweet
  • 15-19 min
  • Serves 4
  • Medium



Made from cottage cheese or chhena, paneer jalebi or chanar jeelapi is the delectable Bengali version of the more common kesari jalebi, which is made from maida in north India. It is browner in appearance and has a different taste as well. In this recipe, the batter is prepared in spiral or circular shapes and soaked in cardamom-flavoured sugar syrup. Jalebis have a chewy, crunchy texture with a shiny, crystallised sugary coating. These mouth-watering sweets are served warm or cold.

Health Benefits

Chhena is a powerful source of proteins and calcium. It provides cellular energy, builds muscular strength, and helps in improving immunity and dental health.

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How to Make Paneer Jalebi

  1. In a saucepan, add sugar and water and bring to a boil. Add cardamom, saffron threads, and lemon juice. Stir until it forms a single-thread to double-thread consistency.
  2. Knead chhena in a bowl to form a soft and moist dough. Add cardamom powder, flour, and baking powder and mix well. 
  3. Roll the dough into a medium-thick rope of around 12 cm (5 in).
  4. Wind or coil the dough, make two and a half turns leaving small space between the turns.
  5. Heat oil for deep frying in a wok. Fry the dough spirals in batches at medium heat, turning them occasionally. Cook for 3–4 minutes or until crisp and golden brown.
  6. Dip the fried jalebis in warm sugar syrup immediately. Cover and let stand for few hours. The jalebis should absorb the syrup and swell in size. Serve warm or cold.
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