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Published: Jun 5, 2013 · Modified: Jan 8, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Bengali Chanar Jalebi | Paneer Jilebi

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Chanar Jalebi also known as Paneer Jalebi is a very exquisite dessert from the Bengali cuisine. A very rich and delicate dessert that is perfect for the festival season.

Bengali Chanar Jalebi in bowl

When I was looking for a Bengali sweet recipe to make for my Blogging marathon, this recipe caught my eye and that is when it hit me that I could make the Bengali Chanar Jalebi that was given to us by Chandrani of Cuisine delights.

SNC was started by Divya Pramil of You Too Can Cook in which the Southern region and the Northern region compete against each other and in the process learn to make an authentic dish.

WHY MAKE THIS RECIPE

Chanar Jalebi or Paneer Jilebi is a famous Bengali sweet made on any occasion. This jalebi is made out of paneer or Chanar and then soaked in warm sugar syrup. The recipe is very easy to follow, but I had some trouble shaping the jalebi’s.

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I did realize that this was caused because I did not strain the Paneer enough and hence there was an abundance of moisture in the paneer which caused the dough to be very sticky. I did overcome this issue and I will explain in detail how I did so.

Paneer Jilebi with bowl and spoon

Preparation time – 1 hr
Cooking time – 20 mins
Difficulty level – Medium

Bengali Chanar Jalebi and paneer jilebi

Ingredients

  • Paneer – from 1 liter Milk
  • Lemon juice – from 1 lemon (about 3 tbsp)
  • Maida – 3 tsp
  • Baking powder – ½ tsp
  • Cardamom powder – ½ teaspoon plus ½ tsp
  • Sugar – ½ cup
  • Water – ¼ cup
  • Milk – 2 teaspoon (optional)
  • Oil – for deep frying
  • Orange food coloring - a pinch (optional)
Paneer Jilebi

Procedure –

  • Make the Paneer from the milk. Please refer to my detailed post here to see how to make homemade paneer.
Preparing paneer from milk
  • Once the paneer is drained enough that there is no excess liquid and yet it is slightly wet to touch, add the maida, baking powder and cardamom powder to it and knead well for about 10 to 15 mins to get smooth, soft dough.
  • Meanwhile to make the sugar syrup, heat the sugar and water in a heavy bottom pan in medium heat. Once the sugar is dissolved and it boils, simmer the syrup until it reaches a sticky consistency. Now add the food coloring (optional) and the cardamom powder and then turn off the flame. Keep the syrup covered until the jalebis are ready.
making sugar syrup
  • Divide the dough into 15 small balls and then roll it into thin long cylinder.
shaping the paneer dough
  • Now shape the cylinder in the form of jalebi (spirals) and arrange them on a plate.
Giving shape in jalebi form
  • Heat oil in a deep kadai and fry the jalebis in low heat to golden brown color. Drain it on paper towel.
Frying Bengali Chanar Jalebi
  • Immediately soak the jalebis in the warm sugar syrup. Repeat the same for the rest of the dough.
Soaking Jalebi in sugar syrup
  • Cover the sugar syrup and let the jalebis stand in it for couple of hours.
  • The jalebi would absorb almost all the syrup and it is now ready to be served. Serve it in room temperature or cold.
Serving Bengali Jalebi

Expert tips

  • My dough was very sticky and I could not make any balls or roll it into cylinder. This was because I did not drain the paneer enough. So make sure that the paneer is almost dry before making. Also if your dough appears too dry and cracked, add the couple of tsps of milk mentioned in the ingredients list to make it soft.
  • I stuck my very wet dough in the refrigerator for couple of hours and then worked with cold dough. This way I was able to get the shape and make the jalebis. So if any of you encounter the same issue, work with cold dough. The cold stiffens the dough a bit and makes it easier to work with.
Ready to serve chanar Jilebi

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Bengali Chanar Jalebi in a bowl

Bengali Chanar Jalebi | Paneer Jalebi

Chanar Jalebi also known as Paneer Jalebi is a very exquisite dessert from the Bengali cuisine. A very rich and delicate dessert that is perfect for the festival season.
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Course: Dessert, Festival Recipes, sweets
Cuisine: Bengali, Indian
Diet: Vegetarian
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 15 pieces
Calories: 221kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 liter Paneer from 1 liter Milk
  • 3 tablespoon Lemon juice from 1 lemon about 3 tbsp
  • 3 teaspoon Maida
  • ½ teaspoon Baking powder
  • 1 teaspoon Cardamom powder
  • ½ cup Sugar
  • ¼ cup Water
  • 2 teaspoon Milk optional
  • Oil for deep frying
  • a pinch Orange food coloring optional

Instructions

  • Make the Paneer from the milk. Please refer to my detailed post here to see how to make homemade paneer.
  • Once the paneer is drained enough that there is no excess liquid and yet it is slightly wet to touch, add the maida, baking powder, and cardamom powder to it and knead well for about 10 to 15 mins to get smooth, soft dough.
  • Meanwhile to make the sugar syrup, heat the sugar and water in a heavy bottom pan in medium heat. Once the sugar is dissolved and it boils, simmer the syrup until it reaches a sticky consistency. Now add the food coloring (optional) and the cardamom powder and then turn off the flame. Keep the syrup covered until the jalebis are ready.
  • Divide the dough into 15 small balls and then roll it into a thin long cylinder.
  • Now shape the cylinder in the form of jalebi (spirals) and arrange them on a plate.
  • Heat oil in a deep Kadai and fry the jalebis in low heat to golden brown color. Drain it on paper towels.
  • Immediately soak the jalebis in the warm sugar syrup. Repeat the same for the rest of the dough.
  • Cover the sugar syrup and let the jalebis stand in it for a couple of hours.
  • The jalebi would absorb almost all the syrup and it is now ready to be served. Serve it at room temperature or cold.

Notes

  • My dough was very sticky and I could not make any balls or roll it into the cylinder. This was because I did not drain the paneer enough. So make sure that the paneer is almost dry before making. Also if your dough appears too dry and cracked, add a couple of tsps of milk mentioned in the ingredients list to make it soft.
  • I stuck my very wet dough in the refrigerator for a couple of hours and then worked with cold dough. This way I was able to get the shape and make the jalebis. So if any of you encounter the same issue, work with cold dough. The cold stiffens the dough a bit and makes it easier to work with.

Nutrition

Calories: 221kcal | Carbohydrates: 9g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 34mg | Potassium: 3mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 330mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Meena Selvakumaran says

    June 29, 2013 at 3:10 pm

    wonderfully made.so tempting.

    Reply
  2. Vijayalakshmi Dharmaraj says

    June 12, 2013 at 9:25 am

    wow its super tempting and nice explanation akka...

    Reply
  3. Neela says

    June 07, 2013 at 2:19 pm

    Its amazing.

    Reply
  4. Nivedhanams Sowmya says

    June 07, 2013 at 8:25 am

    that looks unbelievably beautiful... love the photo in the spoon (closeup) - super professionally done... should try this one soon!!!
    Sowmya
    Event - Authentic Indian Sweets w giveaway
    Event - Kid's delight - Sweet Treats

    Reply
  5. rekhas kitchen says

    June 07, 2013 at 7:43 am

    OMG your pictures are temtinge a lot can not talk any more mouthwatering...

    Reply
  6. sushma says

    June 07, 2013 at 2:35 am

    Am just loving it seeing the yummy Jalebi.

    Reply
  7. Harini-Jaya R says

    June 06, 2013 at 9:25 pm

    I have been trying to get myself to make these but you have now tempted beyond what I am capable of handling!! Awesome!

    Reply
  8. Srivalli says

    June 06, 2013 at 10:33 am

    I recently came to know abt this sweet, sounds very interesting..wonder why I dont' remember reading on this..nice pictures

    Reply
  9. Jayashree says

    June 06, 2013 at 5:57 am

    I wouldn't have thought that anything that looks so good would be relatively easy to make. Bookmarking this recipe to try out later.

    Reply
  10. Pavani N says

    June 06, 2013 at 2:46 am

    Those paneer jalebis look sooooooo good. Love the presentation and the clicks are too tempting.

    Reply
  11. Avika says

    June 06, 2013 at 1:46 am

    Wonderful color 🙂 very very tempting 🙂

    Reply
  12. Nupur says

    June 05, 2013 at 9:05 pm

    such a beauty .... I just cant wait to have them .

    Reply
  13. Suma Gandlur says

    June 05, 2013 at 7:28 pm

    Crispy and juicy; Love them.

    Reply
  14. Vidya Chandrahas says

    June 05, 2013 at 5:19 pm

    Mouthwatering jalebis...yummy.

    Reply
  15. divya says

    June 05, 2013 at 4:56 pm

    Super delicious !! looks so inviting !!

    Reply
  16. Priya Suresh says

    June 05, 2013 at 4:10 pm

    Beautifully done, juicy jalebis looks extremely attractive.

    Reply
  17. Tamilarasi Sasikumar says

    June 05, 2013 at 10:54 am

    Looks so yum...

    Reply
  18. vaishali sabnani says

    June 05, 2013 at 9:12 am

    wow..simply wow..loving the recipe..and will try it as soon as I have some dinner..

    Reply
  19. Janani says

    June 05, 2013 at 2:05 pm

    Way to go very nice Sandhya

    Reply
  20. Hema says

    June 05, 2013 at 8:43 am

    Such an elaborate process.. the process seems similar to gulab jamuns.. Lovely paneer jalebis!

    Reply
  21. Kanan says

    June 05, 2013 at 1:31 pm

    wow, this recipe is new to me. Thanks for sharing. looks delicious.

    Reply
  22. thelady8home says

    June 05, 2013 at 1:10 pm

    This is such a fab challenge, mouthwatering. And you have turned out perfect jilebis.

    Reply
  23. Divya Pramil says

    June 05, 2013 at 12:56 pm

    Perfectly made jalebis.. Nicely explained too.. 🙂 Well done on the challnge 🙂

    Reply
  24. thelady8home says

    June 05, 2013 at 12:34 pm

    The jalebis have come out beautiful, juicy and yummy. Love it!

    Reply
  25. Sanoli Ghosh says

    June 05, 2013 at 11:58 am

    Yours came out too perfect Sandhya. Yummy and super delicious jalebis.....:)

    Reply
  26. Wer SAHM says

    June 05, 2013 at 5:45 am

    wow this jalebi looks awesome and super clicks...

    Reply
  27. Shylaashree says

    June 05, 2013 at 9:17 am

    looks tempting

    Reply
  28. Priya R says

    June 05, 2013 at 4:10 am

    lovely jelebi and you have explained so well, i am just imagining the taste of them, looks fabulous

    Reply
  29. DivyaGCP says

    June 05, 2013 at 2:58 am

    Perfectly made and looks delicious.. 🙂

    Reply
  30. Jayanthi Padmanabhan says

    June 05, 2013 at 7:48 am

    Looks great and Thanks for the detailed explanation.

    Reply
  31. Rafeeda AR says

    June 05, 2013 at 6:41 am

    looks really yummy... thank you for the tips as well, it is of good help... 🙂

    Reply
  32. Akila says

    June 05, 2013 at 5:25 am

    Happy to follow u

    Reply
  33. Akila says

    June 05, 2013 at 5:24 am

    What a yummy paneer jalebis.... Very tempting... When u get one do visit mine...

    Reply
  34. Chef Mireille says

    June 05, 2013 at 4:42 am

    these look so good and much better than normal jalebis I see in shops

    Reply
  35. Swathi Iyer says

    June 05, 2013 at 3:59 am

    Delicious jalebi . Looks perfect for any occasion.

    Reply
  36. Sona S says

    June 05, 2013 at 3:04 am

    Jalebi looks delicious and perfect.

    Reply
  37. Asiya Omar says

    June 05, 2013 at 2:58 am

    Wow! Looks fantastic..

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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