Ingredients with Measurements:
- 1 cup chhena (homemade paneer)
- 1/2 cup maida (all-purpose flour)
- 1/4 cup cornflour
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1 1/2 cups sugar
- 1 cup water
- 1/2 tsp lemon juice
- Oil for frying
Special equipment needed:
- A deep frying pan
- A slotted spoon
- A piping bag with a small nozzle
Step-by-step instructions:
1. In a mixing bowl, combine chhena, maida, cornflour, baking powder, cardamom powder, and saffron strands. Knead well to form a smooth dough.
2. Divide the dough into small portions and roll them into thin long strips.
3. Heat oil in a deep frying pan over medium heat.
4. Once the oil is hot, carefully drop the strips into the oil and fry until golden brown.
5. Remove the jalebis from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
6. In a separate pan, combine sugar and water and bring it to a boil.
7. Add lemon juice to the sugar syrup and continue to boil until it reaches a one-string consistency.
8. Dip the jalebis in the sugar syrup for a few seconds and remove them using a slotted spoon.
9. Place the jalebis on a plate and let them cool for a few minutes.
10. Fill a piping bag with the remaining sugar syrup and pipe it over the jalebis.
11. Serve the chhena jalebis warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Oil temperature: 180°C
Serving size:
Makes 10-12 jalebis
Nutritional information:
Calories per serving: 220
Fat: 5g
Carbohydrates: 42g
Protein: 3g
Substitutions for ingredients:
- Chhena can be substituted with ricotta cheese.
- Cornflour can be substituted with rice flour.
- Saffron strands can be substituted with food color.
Variations:
- Add rose water or kewra water to the sugar syrup for a different flavor.
- Add chopped nuts like almonds or pistachios to the dough for a crunchy texture.
Tips and tricks:
- Knead the dough well to ensure a smooth texture.
- Fry the jalebis on medium heat to ensure they cook evenly.
- Dip the jalebis in the sugar syrup when they are still warm to ensure they absorb the syrup well.
Storage instructions:
Store the chhena jalebis in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the jalebis in a microwave for 10-15 seconds or in a preheated oven at 180°C for 5 minutes.
Presentation ideas:
Serve the chhena jalebis on a plate with some chopped nuts and a drizzle of sugar syrup.
Garnishes:
Garnish the jalebis with chopped nuts like almonds or pistachios.
Pairings:
Serve the chhena jalebis with a cup of hot tea or coffee.
Suggested side dishes:
Serve the chhena jalebis as a dessert after a meal.
Troubleshooting advice:
- If the dough is too dry, add a little water to it.
- If the jalebis are not crispy, increase the heat of the oil.
Food safety advice:
- Use fresh ingredients to avoid any contamination.
- Be careful while frying the jalebis to avoid any burns.
Food history:
Chhena jalebi is a popular dessert in Bengali cuisine. It is made using chhena, which is a type of homemade paneer.
Flavor profiles:
Chhena jalebi has a sweet and slightly tangy flavor with a crunchy texture.
Serving suggestions:
Serve the chhena jalebis as a dessert after a meal.
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Region: Indian