Channar Puli Recipe

• Step 1: Knead Nestlé MILKMAID, paneer, maida, baking powder, and ghee into a smooth dough. Make sugar syrup with sugar and water.
• Step 2: Heat oil in a kadhai. Roll the paneer mixture into elongated shapes and deep-fry on medium flame until golden brown.
• Step 3: Soak in the syrup and serve hot.

Tips to Make Channar Puli Recipe

• If the Channar Puli turn hard, the dough was kneaded too long or had too much maida, so knead only until smooth and stick to 6 to 7 tbsp.
• Fry on a medium flame, because a high flame browns the outside before the inside cooks through.
• If you don’t have a kadhai, a deep, heavy-bottomed pan works just as well for this Channar Puli recipe.
• Add a pinch of cardamom powder to the syrup for a lightly fragrant version of the Channar Puli recipe.
• If the puli break in the oil, the dough is too soft, so knead in a spoonful of maida and shape again.
• The Channar Puli are ready when they turn golden brown and feel soft when pressed lightly after soaking.

FAQs on Channar Puli Recipe

1. What is Channar Puli made of?

Channar Puli is made of paneer, maida, Nestlé MILKMAID Mini, ghee and baking powder. The dough is fried in oil and soaked in a syrup of sugar and water.

2. How is Channar Puli different from Gulab Jamun?

Channar Puli is shaped from a paneer and maida dough, while Gulab Jamun is usually made from khoya or milk powder dough. Both are fried and soaked in sugar syrup.

3. Can I use homemade paneer for the Channar Puli recipe?

Yes, fresh homemade paneer works well in the Channar Puli recipe. Drain it thoroughly and crumble it finely, and if the dough feels sticky, add a little maida until it holds together.

4. Why did my Channar Puli break or disintegrate while frying?

Channar Puli breaks when the dough is too soft or too moist. Drain the paneer well, add a spoonful of maida if the dough feels sticky, and fry on a steady medium flame.

5. Can I use less sugar in the syrup?

Yes, you can reduce the sugar a little for a milder sweetness. The dough already gets its sweetness from MILKMAID, so the puli will still taste good.

6. Why are my Channar Puli hard inside and not absorbing the sugar syrup?

Hard puli usually means the dough was over-kneaded or had too much maida, or the oil was too hot. Knead only until smooth, fry on medium heat and soak them in warm syrup.

7. How long can I store Channar Puli?

Channar Puli keeps for up to 2 days in an airtight container in the fridge. Warm them slightly before serving so they turn soft again.