While preparing the dishes for this BM, I was on a cooking spree. I completed three dishes a day during the last week of August. And on the day I made Kala Jamums, I also made these Channar Puli. This is a Bengali sweet made with paneer. Though some posts say that it is gulab jamun made with paneer, I felt that it tasted different with more flour in the recipe. I saw this first at milkmaid website. The recipe uses sweetened condensed milk in the dough and uses comparatively larger amount of maida.
And I made a mistake again while making the dough. As the kala jamun dough, this was also very sticky. So if you are doing this, make sure to add condensed milk little by little until you reach the preferred consistency. Taste wise, it was not like gulab jamun but it was delicious. My daughter loved it. This was also to be presented dry unlike the gulab jamun which is served with the syrup. I used my soft paneer for this recipe too. You can check my blog post – Soft Channa for sweets for the recipe. As I made both Kala Jamun and this on the same day, I used the same syrup for both. I didn’t make a separate one for this. Usually I have a problem with the left over syrup when I make jamuns, but now it is extremely easy for me. I filter it and store it in fridge and use it as soaking syrup for my cakes.
Soft Paneer – 125 gm
Maida – 1/2 cup
Baking Powder – 1/4 tsp
Ghee – 1tbs
Sweetened Condensed Milk – 1/2 cup – 3/4 cup
Oil To Deep Fry
For The Syrup:
Sugar – 1 1/2 cups
Water – 2 cups
Knead paneer until soft.
Add in flour, ghee and baking powder and mix well.
Add condensed milk little by little and knead to a soft dough.
Divide into 15 – 18 equal portions.
Roll them into an oblong shape.
Heat oil on medium heat.
Fry these paneer balls on low flame until they are golden.
While frying the paneer balls, prepare the syrup.
Heat together sugar and water.
When the sugar dissolves and comes to boil, allow it to boil until the syrup is sticky.
Remove from heat.
Add the deep fried paneer balls into the hot syrup and let them soak for 2-3 hours.
Remove from syrup and arrange on a plate.
Sprinkle some chopped pistachios.
Once cool, they will be dry to touch.
You can serve them and enjoy!
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