Sweet Paneer Jalebi
Sweet paneer jalebi is a Punjabi-style fried paneer batter soaked in saffron-cardamom sugar syrup.
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45 mintotal
Prep 15 min · Cook 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is required; keep the syrup warm while frying so the paneer jalebis absorb it quickly.
Method
Prepare the sugar syrup first. In a wide pan, combine sugar and water. Boil for 5-7 minutes until you get a sticky, half-string consistency. Add cardamom powder and saffron. Turn off heat and keep it warm.
5–7 min
In a mixer grinder or food processor, add the crumbled paneer, all-purpose flour, baking powder, and the designated milk. Blend to a smooth, thick, piping consistency. It should be slightly thicker than regular jalebi batter.
Transfer the smooth paneer batter into a piping bag fitted with a star nozzle or a thick round cut at the tip.
Heat ghee in a flat-bottomed pan on medium-low heat. The ghee should not be too hot, or the jalebis will stay raw inside.
Slowly pipe the batter into the warm ghee in concentric circular motions, sealing the end in the center. Fry a few jalebis at a time.
Fry patiently on low-medium heat until they turn a deep golden brown and crispy on both sides.
Remove from ghee, drain slightly, and immediately drop them into the warm sugar syrup. Soak for 2-3 minutes so they absorb the syrup well.
2–3 min
Remove from the syrup and serve warm.
How to tell it's done
The jalebis should be crisp and lightly chewy outside, with a soft syrup-filled paneer center.
Getting it right
Tip
Fry paneer jalebi on medium-low heat. High heat browns the outside before the paneer batter cooks through.
What to serve it with
Serve warm with rabdi, thick basundi or extra chopped pistachios.
Common mistakes
- The jalebis stay raw inside.
- Pipe them slightly thick but fry patiently in moderate ghee. Very hot ghee sets the outside too fast.
Storing and reheating
Paneer jalebi is best fresh. Refrigerate leftovers in syrup for up to 2 days and warm gently before serving; do not freeze.
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