- Prep Time: 20 mins
- Cook Time: 20 mins
- Serves: 6 People
Ingredients to cook Chhanar Jeelipi :
- Full fat milk – 1 liter
- Lemon juice – 1 to 2 tsp (or distilled white Vinegar)
- Semolina or sooji – 2 tbsp
- Plain Flour – 1 tbsp
- Milk – 3 tbsp
- Milk powder – 3 tbsp
- Baking powder – 1/4 tsp or about a large pinch
- Ghee – 1 tbsp
- Oil+1 tsp Ghee – for deep frying
- For the Syrup:
- Sugar – 1 & 1/2 cups
- Water – 2 & 1/3 cups
- Saffron – a big pinch (or orange food colour, a tiny pinch)
- Cardamom – 3 to 4 pods
How to cook Chhanar Jeelipi :
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In a big heavy-bottomed pot, bring milk to boil. Immediately pour in the lemon juice (or vinegar).
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Stir the milk on a low flame. As the milk curdles, let it boil until the whey and cheese curds completely separate.
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Strain and rinse under cold water to get rid of the lemon-vinegar smell.
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Now transfer to a muslin cloth.
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Tie the ends of the muslin cloth securely and hang the chhena for about 30 mins to an hour.
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Transfer it on to a plate and place a weight on top for at least an hour.
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Start kneading the chhena slowly with the heel of your palm.
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Knead until it turns smooth, and then add semolina, flour, ghee, milk powder & baking powder.
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Make lemon-sized balls.
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Now place this on a plate and begin to roll out a long rope of the chenna ball about 7 or 8 inches in length.
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Twist into a spiral.
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Repeat the process for all the jalebis. Now heat a deep-bottomed vessel with oil and a tbsp of ghee.
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Put another pot of water to boil, with the sugar, saffron and cardamom.
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The syrup should have a one-string consistency, like gulab jamun syrup.
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Once sufficiently hot, drop the jeelipis one by one into the oil.
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Fry them on a low to medium-flame until they turn deep golden brown on each side.
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Immediately, take the jeelipis out and dunk them into the simmering sugar syrup.
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Let them soak the syrup for a couple of hours. Garnish with flaked almonds or pistachios.
