Chhanar Jeelipi (Bengali Paneer Jalebis) | How to make Chhanar Jeelipi (Bengali Paneer Jalebis)

By Trisha Rudra  |  23rd Aug 2016  |  
5.0 from 2 reviews Rate It!
  • Chhanar Jeelipi (Bengali Paneer Jalebis), How to make Chhanar Jeelipi (Bengali Paneer Jalebis)
Chhanar Jeelipi (Bengali Paneer Jalebis)by Trisha Rudra
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

394

2





About Chhanar Jeelipi (Bengali Paneer Jalebis)

Chhanar Jeelipi is a traditional Bengali sweet that is made from fresh chhena or cottage cheese. The chhena is kneaded (with other ingredients) until a smooth dough is formed, which is then rolled, shaped and deep-fried. The deep-fried jalebis are then dunked in warm sugar syrup, akin to a ‘gulab jamun’.

Chhanar Jeelipi (Bengali Paneer Jalebis) is a delicious dish which is enjoyed by the people of every age group. The recipe by Trisha Rudra teaches how to make Chhanar Jeelipi (Bengali Paneer Jalebis) step by step in detail. This makes it easy to cook Chhanar Jeelipi (Bengali Paneer Jalebis) in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Chhanar Jeelipi (Bengali Paneer Jalebis) at home. This amazing and mouthwatering Chhanar Jeelipi (Bengali Paneer Jalebis) takes 20 minutes for the preparation and 20 minutes for cooking. The aroma of this Chhanar Jeelipi (Bengali Paneer Jalebis) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chhanar Jeelipi (Bengali Paneer Jalebis) is a good option for you. The flavour of Chhanar Jeelipi (Bengali Paneer Jalebis) is palatable and you will enjoy each and every bite of this. Try this Chhanar Jeelipi (Bengali Paneer Jalebis) and impress your family and friends.

Chhanar Jeelipi (Bengali Paneer Jalebis)

Ingredients to make Chhanar Jeelipi (Bengali Paneer Jalebis)

  • 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 make Chhanar Jeelipi (Bengali Paneer Jalebis)

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat the process for all the jalebis. Now heat a deep-bottomed vessel with oil and a tbsp of ghee.
  6. 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.
  7. 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.
  8. 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.

Reviews for Chhanar Jeelipi (Bengali Paneer Jalebis) (2)

Varsha Thakkara year ago

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Asha Sharmaa year ago

These bengali Jalebis look heavenly!
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