Paneer Jalebi | How To Make Paneer Jalebi | Sweet Recipe With Paneer | Simple Jalebi Recipe | Varun

How To Make Jalebi | How To Make Chenna Jalebi | Jalebi Using Paneer Recipe | Paneer Jalebi With Rabdi | Homemade Jalebi Recipe | Street Style Jalebi | Jalebi With Corn Flour | Jalebi Batter Recipe | Jalebi Batter Using Milk | How To Make Chenna | Festival Sweets Recipes | Indian Desserts | Quick Sweet Recipes | Rajshri Food

Learn how to make Paneer Jalebi at home with our Chef Varun Inamdar

Paneer Jalebi Ingredients
Introduction

How To Make Paneer Batter For Jalebi
100 gms Paneer
1/8 tsp Baking Powder
1 tbsp Corn Flour
1/2 cup Refined Flour
1/8 cup Milk (cold)
1/4 tsp Orange Red Colour (food grade)

Batter Tip

How To Shape Jalebi

How To Make Sugar Syrup For Jalebi
300 gms Sugar
Water
3 Green Cardamom Pods

How To Fry Jalebi
Oil (frying)

For Garnishing
Pistachios

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About Jalebi
Jalebi (Hindi: जलेबी,Bengali: জিলাপি,Odia: ଜିଲାପି), also known as jilapi, jilebi, jilipi, zulbia, jerry, mushabak, or zalabia, is a popular Indian sweet snack. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water).

Chhena jilapi are made in a manner very similar to regular jalebis which are popular throughout India. However, the basic ingredient is fresh curd cheese called chhenna. Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup. Chhena jilapis are served either hot or chilled. |

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