Instant Chena Jalebi
Celebrate Raksha Bandhan with this delightful Instant Chena Jalebi, a sweet treat that embodies the festive spirit. This quick recipe uses Suhana's ready-to-make Gulab Jamun mix, combined with soft paneer (chena) to create a luscious batter. The jalebis are fried until golden and then soaked in a fragrant sugar syrup, resulting in a crispy exterior and a soft, sweet interior. Perfect for sharing with loved ones, this dish is a must-try for any celebration!
Servings: 8 jalebis
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.
Notes
Storage: These jalebis are best enjoyed fresh but can be stored in an airtight container for up to two days at room temperature. Reheat in the microwave for a few seconds before serving if desired.
