How to cook Chhanar Jeelipi (Bengali Paneer Jalebis)

Posted on Oct 12 2018 - 10:25am by kumar
  • 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  :

  • In a big heavy-bottomed pot, bring milk to boil. Immediately pour in the lemon juice (or vinegar).
  • Stir the milk on a low flame. As the milk curdles, let it boil until the whey and cheese curds completely separate.
  • Strain and rinse under cold water to get rid of the lemon-vinegar smell.
  • Now transfer to a muslin cloth.
  • Tie the ends of the muslin cloth securely and hang the chhena for about 30 mins to an hour.
  • Transfer it on to a plate and place a weight on top for at least an hour.
  • Start kneading the chhena slowly with the heel of your palm.
  • Knead until it turns smooth, and then add semolina, flour, ghee, milk powder & baking powder.
  • Make lemon-sized balls.
  • 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.
  • Twist into a spiral.
  • Repeat the process for all the jalebis. Now heat a deep-bottomed vessel with oil and a tbsp of ghee.
  • Put another pot of water to boil, with the sugar, saffron and cardamom.
  • The syrup should have a one-string consistency, like gulab jamun syrup.
  • Once sufficiently hot, drop the jeelipis one by one into the oil.
  • Fry them on a low to medium-flame until they turn deep golden brown on each side.
  • Immediately, take the jeelipis out and dunk them into the simmering sugar syrup.
  • Let them soak the syrup for a couple of hours. Garnish with flaked almonds or pistachios.
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