Make Paneer or Cottage cheese using the milk and lemon juice, strain the chenna and collect the whey and keep it aside.
Wash the paneer or chenna in a strainer so that traces of lemon are washed away .
Peel and mash the boiled sweet potatoes with a masher making sure no lumps are left.
Add the paneer and cornflour to the sweet potato and mix well.
Add the whey kept aside little by little to make the consistency of the mixture a little thin and smooth. The consistency should not be runny or too thick to come out from the jalebi cone. 1/2 to 3/4 cup of whey is approximately added.
Heat the oil in a flat deep pan preferably so that the jalebis dont come in each other’s way.
Meanwhile boil the sugar with water with the food colour, cardamom and saffron.Boil till the sugar dissolves and switch off.
Transfer the jalebi mix to a disposable polythene cone with the tip cut off according to the thickness of jalebis you want Or you can use a ketchup squeezy bottle too.
Make concentric circles or spirals in the hot oil from the cone and fry them in medium low heat making sure it browns evenly from all sides.If the flame is too high or too low the batter tends to spread and break.
Once fried, drain with a slotted spoon and leave them in the hot sugar syrup for a minute.
Drain with tongs and serve these spiral beauties hot, warm or at room temperature.