Chhanar Jilipi/Paneer Jalebi

Chhanar Jilipi or Paneer Jalebi are jalebis made from Indian cottage cheese. They are just like the jalebis, slightly tough outside and succulent inside.

As the festive season is about to begin, I am completely geared up to bring you some of my favorite dishes. One and half year back, when I had begun writing this blog, I had almost made up my mind to write a blog about desserts, Indian as well as non-Indian. But, changed my mind, since I realized that even before I become a popular blogger I will definitely end up with diabetes.😂 😂 😂 . Such is my love for desserts.
In this recipe below, I have mentioned all the precautions needed to make good chhanar jilipi. I have seen two kinds of turns made in dessert shops. one which looks somewhat like jalebi. The other one is slightly different, as shown in the plate above. Prepare this dessert at home and enjoy them with your family and friends.

Chhanar Jilipi

Course: Dessert                        

Cuisine: Bengali (Indian)

Preparation time: 15 minutes + waiting time              

Cook time: 45 minutes 

Servings: 15 pcs

Ingredients

  • 400g of chhana or chhana from 2 Liters of milk
  • 3 tablespoons of milk Powder
  • 4 tablespoons of milk
  • 3 tablespoons of semolina
  • 2 tablespoons of all purpose flour
  • ½ teaspoon of baking Powder:
  • 8-10 cardamom pods
  • Vegetable oil for deep frying
  • 1 tablespoon of ghee
  • 3.5 cups of sugar
  • 3 cups of water

Directions

  1. Take 4 tablespoons of milk in a bowl, microwave it and add semolina and mix those properly.
  2. Now take the chhana in a plate and start kneading with your hand till the chhana becomes smooth and lump free.
  3. Then add milk- semolina mixture, milk powder, all purpose flour and baking powder to the chhana and start kneading again till your see oil in your palms.
  4. Divide the dough into 15 equal sized balls.
  5. Now take one chhana ball and using your hand start rolling the ball into a 5-6 inch long cylindrical thread of even thickness.
  6. Now make turns from one end of the cylindrical thread. Keep it aside. Prepare the jilipis from all the chhana balls.
  7. To prepare the syrup, take Sugar along with water and opened cardamom pods in a deep vessel.
  8. Bring the syrup to boil and continue reducing till the syrup achieves the consistency. The syrup should feel like honey when kept between fingers. It should be between ½ to 1 string consistency.
  9. When the syrup is almost done start heating the mixture of oil and ghee in a pan on medium flame.
  10. Start frying Jilipies on low-medium flame till they turn deep reddish brown in color.
  11. Transfer fried Jilipies immediately to the sugar syrup and keep them soaked in sugar syrup for around 4-5 hours.
  12. Serve the chhanar jilipies. You can also refrigerate them. But remember to microwave them before serving. They taste best when served hot.

Notes
1. The jilipies should be fried on low medium flame else the outer cover will turn brown while the inner part will remain uncooked.
2. The syrup should be hot, (neither boiling nor cold) while the jilipies are transferred to the syrup.

Step by step instructions to prepare chhanar jilipi

Take 4 tablespoons of milk in a bowl, microwave it and add semolina and mix those properly.


Now take the chhana in a plate and start kneading with your hand till the chhana becomes smooth and lump free.
Then add milk- semolina mixture, milk powder, all purpose flour and baking powder to the chhana and start kneading again till your see oil in your palms.


Divide the dough into 15 equal sized balls.


Now take one chhana ball and using your hand start rolling the ball into a 5-6 inch long cylindrical thread of even thickness.


Now make turns from one end of the cylindrical thread. Keep it aside. Prepare the jilipis from all the chhana balls.


To prepare the syrup, take sugar along with water and opened cardamom pods in a deep vessel. Bring the syrup to boil and continue reducing till the syrup achieves the consistency. The syrup should feel like honey when kept between fingers. It should be between ½ to 1 string consistency.



When the syrup is almost done start heating the mixture of oil and ghee in a pan on medium flame. Start frying Jilipies on low-medium flame till they turn deep reddish brown in color.

Transfer fried Jilipies immediately to the sugar syrup and keep them soaked in sugar syrup for around 4-5 hours.


Serve the chhanar jilipies. You can also refrigerate them. But remember to microwave them before serving. They taste best when served hot.

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