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Soft, spongy, and perfectly sweetened, Chhena Jalebi is a signature Bengali confection known worldwide. This cherished family dessert is essential at pujas, weddings, and festive occasions.
In a large bowl, knead the paneer until smooth and soft for 6–8 minutes, ensuring there are no coarse granules.
Add all-purpose flour, baking powder, and yogurt to the kneaded paneer. Mix thoroughly to form a soft, smooth dough.
Divide the dough into portions and roll each into thin logs, then spiral them gently into the traditional jalebi shape. Let them rest for 10 minutes under a damp cloth.
Meanwhile, prepare sugar syrup: In a saucepan, combine sugar and water, bring to a boil over medium heat, then lower the flame and simmer for 6–8 minutes until it’s slightly sticky; stir in cardamom, lemon juice, rose water, and saffron, then keep warm on lowest heat.
Heat ghee or oil in a wide pan over medium-low flame to 320–340°F (use a thermometer for accuracy). Carefully add chhena spirals and fry slowly, turning, until golden on all sides (about 7–10 minutes).
Remove fried jalebis and place them directly into warm sugar syrup. Allow to soak for at least 10–15 minutes, turning once for even absorption.
Serve warm or at room temperature, garnished with a few extra saffron strands if desired.
