Channar ( Paneer) Jelebi
First time making authentic Bangladeshi mishti/mithai. Honestly, I never even bothered trying to make Desi sweets because they are so much more difficult and time consuming. But being my mother's daughter, it would be a shame if I never at least tried. Def not at my mom's level yet. These jelebis are different from your typical jelebis, as they are made from channa (paneer/cottage cheese). Kind of like a remix between traditional jelebi and gulab jamun. *Ingredients: For channa/paneer: 1/2 gallon whole
milk, 2 tbsp lemon juice, 2 cardamom, 2 strands saffron; For kneading: 4 tbsp mawa/milk powder, 1 tbsp sooji (semolina flour), 2 tbsp AP flour, 2 tbsp sugar, 1 tbsp milk, 1/4 tsp salt; For frying: Canola oil or ghee For sugar syrup: 1 cup sugar, 1 cup water, 1/4 tsp cardamom powder, couple strands saffron *How to:
•First make your channa: Over medium heat slowly bring 1/2 gallon whole milk to boil. This will take a while. Stir frequently and be patient. Right when milk looks like it's about to boil, add the lemon juice. Continue stirring as milk starts to curdle. Once the channa seperates (liquid will turn light green, and clear channa curdles appear), turn stove off. Strain channa in cheese cloth lined strainer. Squeeze out as much liquid as possible, and keep in cheese cloth for at least 2 hours.
•Remove channa from cheeseoth and add.ro mixing bowl, all kneading ingredients to it, and mix and knead well for about 10 to 15 minutes until a ball is formed. Let it rest for about 30 minutes.
•While mixture is resting make your sugar syrup by combining all sugar syrup ingredients in pan over medium heat. Mix and continue cooking until syrup thickens. Keep on low heat.
•Divide mixture into 10-12 balls. Roll each ball like a cigar, and either roll into coil shape or pretzel shape. •Fry jelebis over medium-high heat in pan with oil or ghee.
•Transfer jelebis to sugar syrup and let them soak for a few minutes. Transfer to serving dish and drizzle with some sugar syrup and garnish with nuts if you desire.
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