The process of making Chena Jalebi differs from standard jalebi preparations. Here, the batter combines paneer with a ready-to-mix base, simplifying what is typically a multi-step process. By frying the batter spirals until crisp and soaking them in fragrant, one-string sugar syrup, you achieve a dessert that’s both crunchy and deeply infused with cardamom notes. This easy variation makes the dish accessible, cutting down on preparation time without sacrificing the unique texture of jalebi.
Using a pre-made mix also makes this recipe beginner-friendly, allowing you to enjoy an authentic sweet in less time. The addition of almond flour and saffron adds richness and colour, while the sugar syrup brings balance, enhancing the natural sweetness of chena. Perfect for celebratory occasions or any time you’re in the mood for a unique treat, Chena Jalebi brings together the creamy, rich qualities of paneer with the beloved flavour of traditional Indian jalebi, creating a memorable and indulgent dessert.
Instant Chena Jalebi
Ingredients
For the batter:
- 1 cup 150 g Suhana Gulab Jamun mix
- 3/4 cup 90 g Grated soft paneer (chena)
- 1 1/2 tbsp Almond flour
- 5-6 Saffron strands soaked
- Water as needed to make a thick batter
For the syrup:
- 3/4 cup 200 g Sugar
- 1/2 cup 100 ml Water
- 1 tsp Cardamom powder
For garnish:
- Pistachios chopped
- Silver warq optional
- Ghee for frying
Instructions
- In a saucepan, combine sugar, water, and cardamom powder. Cook over medium heat until a one-string syrup is formed. Remove from heat and set aside.
- In a mixing bowl, combine Suhana Gulab Jamun mix and almond flour. Gradually add water to create a thick, lump-free batter.
- Fold in the grated paneer/chena gently until well combined. Transfer the batter into a piping bag.
- Heat Suhana ghee in a frying pan over low to medium flame.
- Pipe the batter into the hot ghee in a clockwise direction, forming spiral shapes.
- Fry until golden brown on one side, then carefully flip and cook until golden brown on the other side. Remove and place on a plate.
- Avoid dipping the hot jalebis directly into the sugar syrup. Instead, dip each jalebi one by one into the warm syrup, soaking for one minute before removing.
- Garnish with chopped pistachios and silver warq before serving.
