If you're looking for something different and delicious this Diwali, this recipe for "Paneer Jalebi" is just for you. It's not only easy to make, but its creamy flavor will surely captivate your guests. Let's learn the easy recipe without further ado.

Ingredients for Making Paneer Jalebi

Paneer - 100 grams (finely mashed)

Maida - 2 tablespoons
Cornflour - 1 tablespoon
Sugar - 1 cup (for syrup)
Water - 1/2 cup (for syrup)
Cardamom powder - a pinch (for syrup)
Yogurt - 1 teaspoon (for fermentation)
Ghee/oil - for frying

Method for Making Paneer Jalebi
Take a large bowl. Add the mashed paneer, flour, cornflour, and yogurt.
Add water little by little to form a thick and smooth batter.

The batter should be thick enough to easily pour from a piping bag or sauce bottle.
Cover the batter and let it sit for 5 minutes to set slightly.
Put sugar and water in a pan and place it on the stove. Boil until the sugar dissolves completely and the syrup becomes slightly sticky. We don't want a syrup with a thick consistency like gulab jamun; a slightly sticky consistency is sufficient.
Turn off the heat and add cardamom powder.
Heat ghee or oil in a pan. Ghee enhances the flavor.
Fill the prepared batter into a sauce bottle or ziplock bag (with a small hole cut in it).

Shape the jalebi by rotating them in medium-hot oil.
Fry them over low to medium heat until golden and crisp.
Immediately dip the fried jalebi in the hot syrup for 1-2 minutes.
Take it out on a plate, garnish with pistachios or almond pieces, and serve it to the guests.

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