SNC Challenge # 9
Today I am really very happy to be part of this event. For the first time I am going to challenge to Southern team. South vs North Challenge is an event organised by Divya Pramil . The basic concept of this event where recipe exchanges and two team challenge each other with their authentic recipes. Click here for more details. Thanks a lots Divya for giving me this opportunity and feeling to be proud a challenge.
I am challenging the Southern team on behalf of Northern Team with Traditional Bengali sweets Chanar Jalebi or Paneer Jalebi.
Chanar jilepi or paneer jalebi is a very much authentic to the Bengali cuisine. This jalebi is favourite on any occation. Chanar jalebi is a melt-in-mouth sweet item that can be satisfy the taste buds of loved one. This is very simple recipe to make but at the same time you need to be little extra cautions about it, otherwise it may spoil this delectable sweet. it is made by deep frying fresh paneer dough in pretzel shapes and dunked in thick cardamom flavoured syrup.
Paneer or chana - 2 ltr milk
Lemon juice - 2 lemon
Milk - 2 tsp
Maida - 1 tsp
Baking powder - 1tsp
Cardamom powder - 1/2 tsp
Cardamom - 3-4, crushed
Sugar - 1 cup
Water - 1/2 cup
Oil for deep frying
Boil the milk then add lemon juice to make fresh chana (hoe made cottage cheese). you could see the water getting separated completely, Swich off the stove.
Now take a plastic strainer and pour the chana. Sqeeze the excess water and rest it for 10 minutes.
In another heavy bottom pan dissolve the sugar in the water and heat it till the bubble starts. Add the crushed cardamom, stirring continuously. The syrup should be very thick and sticky.
Knead the chana or cottage cheese with cardamom powder, milk, maida, baking powder for at least 10-15 minutes till it become smooth.
Pinch a small ball of chana and roll into smooth ball.
Roll it into a snack like shape as shown pic.
Twist to end of the roll as shown pic below.
In a pan heat oil to medium flame. Slowly put the paneer jalebies in the oil and fry till golden brown.
Dunk the paneer jalebies immediately in the warm syrup.
Cover and let it stand for few hours.
Paneer jalebies should absorb most of the syrup and will swell in size.
Serve the paneer jalebies hot or chilled. I hope everyone enjoy the sweet challenge......
1. While rolling the dough, if cracks appears then moist the hand and then roll it again.
2. The temperature of the oil should neither be too hot nor warm.
3. While frying the jalebies in medium flame, the jalebies will slowly change the colour.
4. Dunk the jalebies in only warm to medium hot syrup.
All my dearies from Southern team, kindly link your recipe here SNC (June) Challenge........
Southern member if any queries regarding this recipe please mail me firstname.lastname@example.org
Sending this to Nivedhanam's "Authentic Indian sweets" event and "kid's Delights" event