Are you a huge fan of gulab jamun?
Well if you are, Chanar Jalebi is a dessert for you. It's basically gulab jamun, but instead of round balls, the pastries are shaped like pretzels. The pastries is made from cheese, but it's fried and put into syrup.
You fry the pastries and then place them in a simple syrup to soak. Store in syrup in fridge.
Preparation time: 1 hour
Serves: 6-8 people
- 1 cup powdered milk (you may need a few tsps. more)
- 1/2 cup wheat flour (set aside 2 tsps. of flour in case)
- 3/4 cup heavy cream
- 1/2 tsp of baking powder
- 4 cups of sugar
- 4 cups of oil for frying (try something without a lot of flavor)
- 4 cups of water
- 10-12 pods of cardamom
Make the dough:
- In a large bowl, mix the wheat flour, powdered milk and baking powder thoroughly.
- Slowly add the heavy cream into the mixture and store constantly.
- Mix until the dough is soft with a smooth texture. If you need to add more milk or flour to get it to the right consistency, do so.
- Set aside the dough and let it rest while you make the syrup.
- In a large pot, add the 4 cups of water, 4 cups of sugar and cardamom pods. Stir until sugar dissolves.
- Heat until it boils and boil for 5 minutes.
- Then turn off the heat and let the syrup continue to cool in the pot.
Back to the dough:
- Divide the dough into 2 halves. Then into half again. Divide a third time. Divide again. You should 16 balls of dough.
- To create the pretzel shape, roll the dough ball in between your palms. You want a string of dough about 8 inches long.
- Fold the dough into a pretzel by bringing first side over to the center than connect it. Repeat with the other side.
- Repeat with all the remaining dough balls.
- In another large pot, heat the 4 cups of oil until you see it sizzle by putting a small bit of dough into it.
- Fry the jalebis 4 at a time. Flip when one side is dark brown. They should be dark brown on both sides.
- Once it's fried, drain them and directly add to syrup water in the other pot.
- The jalebis will soak up the syrup as they cool.