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 ⅓.

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 the 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.

Then add Cardamom Powder, Saffron Strands, Milk- Semolina mixture, All Purpose Flour, and Baking Powder to the Chana and start kneading again till your hands feel 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 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 they turn deep reddish brown.

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 prefer to serve Hot Jilapies instead of refrigerated ones.