Chhanar Jilapi (Bengali Style Cottage Cheese Jalebi)
#sweettooth Chhanar Jilapi is a traditional Bengali sweet which is made of cottage cheese. This is a deep fried, melt-in-mouth cottage cheese knot that gets it's sweet taste after being immersed in a runny sugar syrup. It can be served both hot and cold, though, hot is always what I prefer. With very few ingredients, this sweet tastes heavenly and is not that tough to make.
Chhanar Jilapi (Bengali Style Cottage Cheese Jalebi)
#sweettooth Chhanar Jilapi is a traditional Bengali sweet which is made of cottage cheese. This is a deep fried, melt-in-mouth cottage cheese knot that gets it's sweet taste after being immersed in a runny sugar syrup. It can be served both hot and cold, though, hot is always what I prefer. With very few ingredients, this sweet tastes heavenly and is not that tough to make.
Cooking Instructions
- 1
Making Chhana (cottage cheese): In a pan, heat the milk and bring it to boil. Turn off the flame.
- 2
Immediately, add lime juice and mix. You will observe that water starts separating from the fat. Your Chhana (cottage cheese) is done. Let it cool down.
- 3
Drain the water to get the chhana. Pour the chhana on a cotton cloth and squeeze to drain the excess water.
- 4
To completely drain the water away, tie the cloth and hand for atleast 1 hour.
- 5
Making Chhanae Jilapi: Take the chhana in a mixing bowl and knead to a soft and smooth dough.
- 6
Now, add maida, baking powder, sooji, salt and the saffron soaked milk. Knead the entire thing properly for 10-15 minutes to a soft and smooth dough. Once it does not stick to your hand, the dough is ready.
- 7
Remember, kneading is the key. The more you knead, the more soft and smooth your jilapi will be.
- 8
Cover the dough with a cloth and let it rest for 30 minutes.
- 9
Meanwhile, in a heavy bottom pan, heat water and add sugar. Heat it constantly in high flame until the sugar gets dissolved, water gets reduced and the syrup comes to 1 string.
- 10
Once the syrup is done, keep it aside and let it cool down a little bit.
- 11
Now, take the chhana dough and cut small balls from it. The given quantity of ingredients should give you 7-8 pieces of jilapi.
- 12
With the help of your palm, roll out long ropes out of the chhana balls and swirl them in circular jilapi (jalebi) pattern.
- 13
Now, heat oil ghee (or both mixed together) in a pan and deep fry the jilapis until they turn reddish brown.
- 14
Pour the hot jilapis immediately to the syrup once they are fried.
- 15
Soak the jilapis in syrup for atleast and hour or so. Your Chhanar Jilapi is ready to be served.
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