Paneer Jangiri is a creative twist on the classic South Indian jalebi-style sweet. I make this version often at home. The spiral-shaped treats are made from ground urad dal and rice, fried to golden perfection, and then soaked in cardamom-flavored sugar syrup. The grated paneer topping adds a wonderful freshness and texture contrast.
About the Recipe
This recipe brings together the best of traditional jangiri making with a modern paneer twist. The combination of urad dal and rice creates the perfect crispy texture, while the sugar syrup adds sweetness without becoming overwhelming. I particularly love how the grated paneer adds a fresh, mild flavor that balances the sweetness.
Why you will love this recipe
The recipe offers clear steps that make creating these beautiful spiral sweets achievable at home. The cardamom essence adds a lovely aromatic touch, while the paneer topping makes this version unique and extra special.
Paneer Jangiri
Cooking Tips
Getting the right batter consistency is crucial – it should be thick but flowing. Test the sugar syrup by dropping a small amount in cold water; it should form a soft thread. Keep the oil temperature medium-hot throughout frying. When piping, maintain steady pressure for even spirals.
Serving and Storing Suggestions
Makes 15-20 pieces. Prep time: 45 minutes. Cooking time: 30 minutes. Serve warm or at room temperature.
Store without the paneer topping in an airtight container for up to 2 days. Add fresh paneer just before serving.
Similar Recipes
- Traditional Jangiri
- Paneer Jamun
- Instant Jalebi
Nutrient Benefits
Urad dal provides protein and fiber, while paneer adds calcium and protein. The ghee contains healthy fats and vitamins A, D, E, and K. Though high in sugar, this dessert offers more nutritional value than many other sweets due to its lentil base and dairy protein.
Paneer Jangiri
Ingredients
- 200 gms Whole Urad Dal
- 200 gms Sugar
- 100 gms Paneer (grated)
- 1 tsp Raw Rice
- 2 drops Cardamom Essence
- Kesari Powder (or Edible Food Colour – as required)
- 100 gms Ghee
- 200 ml Oil
Instructions
- Soak the rice and dal together for 30 minutes.
- Add food colour and little water to the sugar.
- Place it over medium flame and bring to a boil till it reaches a 1 1/2 string consistency.
- Add cardamom essence and mix well.
- Grind the rice and dal to a thick paste.
- Add little food clour and mix.
- Heat ghee and oil in a pan.
- Fill up an empty plastic cover with the dough and cut a small nozzle at the end.
- Squeeze the plastic over the hot oil/ghee in a spiral motion to make small/medium jangiris.
- Fry till golden and immediately drop them in the sugar syrup.
- After a minute, remove and transfer them to a plate.
- Sprinkle grated paneer on top.
- Serve.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Why does my batter become too runny?
Over-grinding or adding too much water can make the batter runny. Grind in short pulses and add water gradually until you reach the right consistency.
Can I make this without food coloring?
Yes, you can skip the food coloring. The jangiri will taste the same but will have a natural cream color instead.
How do I prevent the syrup from crystallizing?
Add a few drops of lemon juice to the sugar syrup and avoid stirring once it reaches the right consistency.
