Sweet Potato & Paneer jalebi

A humble root vegetable but very versatile and a treasurehouse of health and that’s what sweet potato is. They are nutrition dense foods and in India mostly used during the fasting season, a delight for the weight watchers and an apt food for the diabetics for its low glycemic index.

Other than curries, casseroles, soups and chaats this humble vegetable can be used for making some festive desserts too….. halwa, gulab jamuns, kheer etc. This festive season with the vegetable found in abundance in goa I have planned to make some crispy, juicy Jalebis with the potatoes. They turned out to be amazingly tasty …crispy when hot and tasted like Imarti when in room temperature.

These golden beauties go as my entry for the 63 rd Foodie Monday bloghop for the theme Diwali special-sweets. Treat your guests this Diwali with these crispy ,sweet, delicious, spirals and let them keep guessing the magic versatile ingredient.

Sweet Potato & Paneer jalebi

Print Recipe

Crispy , sweet , delicious spiral beauties made of Sweet potato and cottage cheese.

• Coursedessert
• Cuisineindian

Servings	Prep Time
15 piece	20 minutes

Cook Time

20 minutes

Servings Prep Time 15 piece 20 minutes

Cook Time 20 minutes

Sweet Potato & Paneer jalebi Print Recipe Crispy , sweet , delicious spiral beauties made of Sweet potato and cottage cheese. Coursedessert Cuisineindian Servings Prep Time 15 piece 20 minutes Cook Time 20 minutes Servings Prep Time 15 piece 20 minutes Cook Time 20 minutes

Ingredients

• 250 gms sweet potato ,boiled
• 2 tbsps cornflour
• 1/2 milk lt
• 1 tbsp lemon juice
• 1 cup sugar
• 1 cup water
• 3 - 4 cardamoms crushed
• strands saffron of few
• A pinch orange food colour

Servings: piece

Instructions

1. Make Paneer or Cottage cheese using the milk and lemon juice, strain the chenna and collect the whey and keep it aside.
2. Wash the paneer or chenna in a strainer so that traces of lemon are washed away .
3. Peel and mash the boiled sweet potatoes with a masher making sure no lumps are left.
4. Add the paneer and cornflour to the sweet potato and mix well.
5. 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.
6. Heat the oil in a flat deep pan preferably so that the jalebis dont come in each other's way.
7. Meanwhile boil the sugar with water with the food colour, cardamom and saffron.Boil till the sugar dissolves and switch off.
8. 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.
9. 
10. 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.
11. Once fried, drain with a slotted spoon and leave them in the hot sugar syrup for a minute.
12. 
13. Drain with tongs and serve these spiral beauties hot, warm or at room temperature.

Recipe Notes

 

 

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