Ingredients with Measurements:
- 1 cup of fresh paneer (cottage cheese)
- 1/2 cup of desiccated coconut
- 1/2 cup of all-purpose flour
- 1/2 cup of sugar
- 1/4 cup of water
- 1/4 cup of milk
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of cardamom powder
- Oil for frying
Special equipment needed:
- A deep frying pan
- A mixing bowl
- A slotted spoon
Step-by-step instructions:
1. In a mixing bowl, crumble the paneer and add the desiccated coconut, all-purpose flour, baking powder, and cardamom powder. Mix well.
2. In a separate pan, heat the water and sugar together until the sugar dissolves. Add the milk and mix well.
3. Add the sugar and milk mixture to the paneer mixture and knead well until it forms a smooth dough.
4. Heat the oil in a deep frying pan over medium heat.
5. Take a small portion of the dough and roll it into a thin, long rope.
6. Twist the rope into a jalebi shape and carefully drop it into the hot oil.
7. Fry the jalebis until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel to absorb any excess oil.
8. Repeat the process with the remaining dough.
9. Serve the Coconut Chanar Jilapi warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes about 12-15 Coconut Chanar Jilapis.
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 16g
Protein: 4g
Substitutions for ingredients:
- You can use fresh coconut instead of desiccated coconut.
- You can use semolina instead of all-purpose flour.
Variations:
- You can add saffron to the sugar and milk mixture for a unique flavor.
- You can add chopped nuts to the paneer mixture for added texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the jalebis to ensure they cook evenly.
- Knead the dough well to ensure it forms a smooth texture.
- Twist the dough into a jalebi shape quickly to prevent it from breaking apart.
Storage instructions:
The Coconut Chanar Jilapis can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the jalebis in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the Coconut Chanar Jilapis on a platter with a sprinkle of powdered sugar and chopped nuts.
Garnishes:
Garnish with chopped nuts, saffron strands, or edible flowers.
Pairings:
Serve with a cup of hot chai or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the jalebis are too soft, add a little more flour to the dough.
- If the jalebis are too hard, reduce the cooking time.
Food safety advice:
Make sure the oil is not too hot to prevent the jalebis from burning.
Food history:
Jalebi is a popular sweet in India, Pakistan, and Bangladesh. It is believed to have originated in the Middle East and was brought to India by Persian invaders.
Flavor profiles:
The Coconut Chanar Jilapi has a sweet and nutty flavor with a crispy texture.
Serving suggestions:
Serve the Coconut Chanar Jilapis as a dessert or snack.
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Region: Bangladeshi