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%Bengali Chanar Jilapi Recipe Debjanir Rannaghar

Chanar Jilapi

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Chanar Jilapi is a famous Bengali Sweet prepared with Cottage cheese or Chana aka Paneer and is also known as Paneer Jalebi


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


% step by step How to make Chanar Jilapi

  1. Take 2 liters of milk in a deep vessel.
  2. Boil the milk on a medium flame for around 15-20 minutes until the milk reduces to 1/3.
  3. In a small bowl take lemon juice along with ½ Cup water and mix.
  4. Reduce the flame Start adding lemon water to the milk and mix with a ladle.
  5. After sometimes the milk will curdle and green-colored water will be seen along with the curdled milk.
  6. Switch off the flame and strain the Chana using a strainer.
  7. Now take a Muslin cloth and place the entire Chana over the cloth and tie a knot with opposite edges of the cloth.
  8. 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.
  9. Take 4 Tbsp. of Warm milk in a bowl and add Semolina and mix those properly.
  10. Now take the Chana on a plate and start kneading with your hand to make a smooth lump-free paste.
  11. 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.
  12. Divide the mixture into 15 Ping-Pong ball-sized portions.
  13. Now take one Chana ball and using your hand start rolling the ball into a 5-6 inch long Cylindrical thread of equal dimension.
  14. 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.
  15. Following the same process prepare the rest of the Jilapis.
  16. We need a sugar syrup of consistency of between 1 and 2 strings.
  17. To prepare the syrup, take Sugar along with Water, Whole Green Cardamom, and Saffron strands in a deep vessel.
  18. Boil it on a medium flame for around 8-10 minutes.
  19. When the syrup is almost done start heating the mixture of Oil and Ghee in a Pan on medium flame.
  20. Start frying Jilapies on medium flame till those turn deep reddish brown in color.
  21. Transfer fried Jilapies immediately to the Sugar syrup and keep them soaked in Sugar syrup for around 2 hours.
  22. Chanar Jilapies can be served after two hours of soaking in sugar syrup. I personally prefer to serve Hot Jilapies instead of refrigerated ones.


  • 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


  • 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
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