Chhanar Jilipi, also known as Chhena Jalebi, is a popular Bengali sweet that stands out for its distinct taste, texture, and preparation. Unlike traditional jalebi, which is made from flour batter, chhanar jilipi is crafted from fresh chhena (a form of paneer or fresh curdled milk) and mixed with a few other ingredients to create a smooth dough then shaped into spirals or rings, fried until golden, and soaked in aromatic sugar syrup. I am making this dough with milk powder not paneer or chchana.
Ingredients
For the Dough
4 cups milk powder
1 cup all-purpose flour
1 cup heavy cream
1/2 cup milk (as needed)
A pinch of cardamom powder
Oil or ghee for frying
For the Sugar Syrup
2 cups sugar
2 cups water
5-6 cardamom pods
Instructions
Step 1: Prepare the Sugar Syrup
In a pan, mix sugar and water, then bring it to a boil.
Once it starts boiling, add cardamom pods.
Boil until it reaches a slightly sticky consistency (one-string consistency). Keep it warm on very low heat.
Step 2: Prepare the Dough
In a mixing bowl, combine milk powder, all-purpose flour, heavy cream and milk .
Add a pinch of cardamom powder .
Knead the mixture until it forms a soft, smooth dough. If the dough feels too dry, add a tiny bit of more milk; if it feels too wet, add a little more flour.
Step 3: Shape the Jalebi
Divide the dough into small portions.
Roll each portion into a long, thin rope, then shape it into a spiral or jalebi shape.
Ensure the ends are pressed well so they don’t unravel while frying.
Step 4: Fry the Jalebi
Heat oil or ghee in a pan over medium low heat.
Fry the jalebis until they are golden brown . Remove and drain on paper towels.
Step 5: Dip in Sugar Syrup
While still warm, dip the fried jalebis into the sugar syrup, allowing them to soak for half an hour.
Remove from the syrup and let them rest for another 30 minutes.
Serving
Serve the Chhanar Jilipi warm or at room temperature, garnished with dried rose petals.
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