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bengali chanar jilipi

Bengali Chanar Jilipi / Cottage cheese jalebi

Bengali chanar jilip or cottage cheese jalebi is delicious sweets made from cottage chees, khova, flour, shaped into numeric eight or simply coil it and then deep fried and dunk in syrup

Course Sweet Dish
Recipe Cuisine Bengali
Keyword bengali chanar jilipi
Prep Time 25 minutes
Cook Time 1 hour
Soaking Time 5 hours
Total Time 6 hours 25 minutes
Servings 14 pieces

Recipe Ingredients

For Chanar Jilipi

  • 340 gm Chhena (from 2 l milk)
  • 1 tsp Baking Powder
  • 3 tbsp Milk Powder
  • 3 tbsp Fine Semolina (see note)
  • 4 tbsp Maida / flour
  • 3 tbsp Milk (for semolina)
  • 3 tbsp Powdered sugar
  • 2 tsp Green Cardamom Powder
  • White Oil For Deep Frying
  • 1 tbsp Ghee

For Syrup

  • 3 Cup Sugar
  • 1/2 Cup Sugar
  • 4 Cup Water
  • 2-3 Green cardamom, whole

Recipe Instructions

For Making Chanar jilipi

  1. Prepare the fresh chhena by splitting the milk using vinegar or lime juice.

    After squeezing out all the water and moisture, chhena should feel dry to touch.

    Knead the chhena using your fingers and heel of the palm until the texture becomes very soft.

  2. Soak the semolina in warm milk for sometime.

  3. Add all the ingredients (milk powder, semolina-milk mixture, baking powder, flour, powdered sugar, green cardamom powder) in the chhena and mix it properly.

    Make a smooth dough out of it.

  4. Divide the dough into equal proportion. My chhena balls each weight around 33 gm.

  5. Shaping - Take one chhena ball and with the help of one hand, roll it into 6-7inch long rope. Do not roll it too thin. Try to keep equal thickness of the rope.

    Press one end lightly. Take the other end and simply coil it. Refer the pictures given in the post.

  6. Frying - Heat enough oil in a kadhai. Bring the oil to smoking hot. Lower the heat to minimum.

    If the oil is too smoking hot, wait for few minute.

    Gently slide in the prepared chanar jilipi in the hot oil. Do not over crowd the kadhai. 3-4 per batch is good.

  7. Fry the chanar jilip on low medium heat till it is golden brown from all sides.

    You can fry till reddish brown also.

  8. Take out the chanar jilipi carefully on a plate.

  9. Syrup - While the frying of the chanar jilip is going on, set the sugar and water in a pan. Drop in the cardamoms. Boil the mixture for 10 minutes till its reached a syrupy consistency.

    I keep the syrup little watery at this stage.

  10. Once the syrup is ready and frying the jalebi is also done, Drop the chanar jilipi in to the hot boiling syrup and cook it in low flame for 1 minute.

  11. Repeat the above step till all the chanar jilipi is boiled in syrup for 1-2 minute.

  12. Take out the chanar jilipi in wide open bowl.

  13. Add remaining 1/2 cup sugar to the syrup and boil. Bring the syrup to 1-2 string consistency.

  14. Pour the hot syrup into the bowl containing chanar jilipi. Cover and let the chanar jilipi soak all the syrup . Rest for 5-6 hours.

  15. At theend of the 5-6 hours, chanar jilipi will drink up almost 80% of the syrup and will plump up.

    It tase best when serve warm or at room temperature.