Description
Chanar Jilapi is a famous Bengali Sweet prepared with Cottage cheese or Chana aka Paneer and is also known as Paneer Jalebi
Ingredients
Units
Scale
For Jilapi
- 2 liter Full Cream Milk
- 3 Tbsp. Lemon Juice
- 3 Tbsp. Milk Powder
- 4 Tbsp. Milk
- 3 Tbsp. Semolina
- 2 Tbsp. All Purpose Flour
- 1/2 Tsp. Baking Powder
- 1 Tsp. Green Cardamom Powder
- few Strands Kesar / Saffron
- 200ml Refined Vegetable Oil for deep frying
- 1 Tbsp. Ghee/ Clarified Butter
For Sugar Syrup
- 200g Sugar
- 2 cup Water
- 6 Whole Green Cardamom
- few Strands Kesar/ Saffron
Instructions
- Take 2 liters of milk in a deep vessel.
- Boil the milk on a medium flame for around 15-20 minutes until the milk reduces to 1/3.
- In a small bowl take lemon juice along with ½ Cup water and mix.
- Reduce the flame Start adding lemon water to the milk and mix with a ladle.
- After sometimes the milk will curdle and green-colored water will be seen along with the curdled milk.
- Switch off the flame and strain the Chana using a strainer.
- Now take a Muslin cloth and place the entire Chana over the cloth and tie a knot with opposite edges of the cloth.
- Place the Chana covered with a cloth on a flat surface and place some weight over the Chana for around 30 minutes to separate water from the Chana.
- Take 4 Tbsp. of Warm milk in a bowl and add Semolina and mix those properly.
- Now take the Chana on a plate and start kneading with your hand to make a smooth lump-free paste.
- Then add Cardamom Powder, Saffron Strands, Milk- Semolina mixture, All Purpose Flour, and Baking Powder to the Chana and start kneading again till your hand felt oily while touching.
- Divide the mixture into 15 Ping-Pong ball-sized portions.
- Now take one Chana ball and using your hand start rolling the ball into a 5-6 inch long Cylindrical thread of equal dimension.
- Now make a knot by twisting both the edge of the thread. If you found any crack while making the knot then just softly press that portion to cover the crack.
- Following the same process prepare the rest of the Jilapis.
- We need a sugar syrup of consistency of between 1 and 2 strings.
- To prepare the syrup, take Sugar along with Water, Whole Green Cardamom, and Saffron strands in a deep vessel.
- Boil it on a medium flame for around 8-10 minutes.
- When the syrup is almost done start heating the mixture of Oil and Ghee in a Pan on medium flame.
- Start frying Jilapies on medium flame till those turn deep reddish brown in color.
- Transfer fried Jilapies immediately to the Sugar syrup and keep them soaked in Sugar syrup for around 2 hours.
- Chanar Jilapies can be served after two hours of soaking in sugar syrup. I personally prefer to serve Hot Jilapies instead of refrigerated ones.
Notes
- Adding Semolina is a must for making soft Chanar Jilapi.
- Don’t fry Chanar Jilapi on high flame.
- Don’t over-fry the Jilapies.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Sweet
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 50g
- Calories: 273
- Sugar: 24.1g
- Sodium: 110mg
- Fat: 15.7g
- Saturated Fat: 1.8g
- Carbohydrates: 26.7g
- Fiber: 0.2g
- Protein: 7.6g
- Cholesterol: 6mg
Keywords: chanar jilipi recipe, chanar jilapi recipe, chenna jalebi recipe, paneer jilapi recipe, paneer jalebi recipe, debjanir rannaghar
