How to make Paneer Jalebi - SK Khazana -
Cottage cheese gives these jalebis a unique texture and extra flavour
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Sugar (चीनी)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Goja Flax Seed Laddoo Chenna aur Chawal ki Kheer Badami Besan Ke Laddoo
Paneer Jalebi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Paneer Jalebi - SK Khazana Recipe
Cottage cheese (paneer) crumbled 300 grams
Sugar 1 cup
Saffron a few strands
Green cardamom powder 1/4 teaspoon
Cornflour 1/4 cup
Refined flour 2 tablespoons
Baking soda 1/2 teaspoon
Baking powder 1/4 teaspoon
Ghee to deep fry
Pistachio slivers to garnish
Method
Step 1
Heat a non-stick pan, add sugar and ½ cup water, mix and bring it to a boil. Add saffron and green cardamom powder and mix. Boil, stirring till all the sugar dissolves and you get a sugar syrup of one string consistency. Keep the syrup warm.
Step 2
Take cornflour in a large bowl, add refined flour, baking soda, baking powder and ½ cup water and mix to make a smooth batter.
Step 3
Add cottage cheese and mix well. Grind to a smooth paste and put into a clean bowl.
Step 4
Heat ghee in a non-stick pan. Transfer the mixture into a piping bag fitted with a nozzle and pipe spirals directly into hot ghee. Deep-fry, turning sides, till both sides are golden brown.
Step 5
Soak the fried jalebis in the sugar syrup for 5 minutes.
Step 6
Lift the jalebis from the syrup, arrange them on a serving platter, garnish with pistachio slivers and serve.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
