Thandai Chhena Jalebi | How to make Thandai Chhena Jalebi

By Saswati Hota  |  4th Mar 2018  |  
4 from 1 review Rate It!
  • Photo of Thandai Chhena Jalebi by Saswati Hota at BetterButter
Thandai Chhena Jalebiby Saswati Hota
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About Thandai Chhena Jalebi Recipe

Melt in the mouth Cottage cheese swirls, flavoured with Thandai powder, deep fried and dunked in a cardamom flavoured sugar syrup.Chenna Jhilapi or Chanar Jilipi is a very popular desert in the Eastern states of Odisha and Bengal. Chenna or Paneer or Cottage Cheese is the quintessential ingredient for most of the Odia desserts and is an integral part of Odia cuisine.

Thandai Chhena Jalebi

Ingredients to make Thandai Chhena Jalebi

  • 1 Cup Chenna or Homemade paneer,crumbled
  • 1 tsp semolina or Sooji
  • 1 tsp flour or Maida
  • 2 tsp milk powder
  • 1 tsp Thandai powder
  • a pinch baking powder
  • For the sugar syrup
  • 1 1/2 cups sugar
  • 1 Cup water
  • 3 to 4 cardamoms or Elaichi ,Crushed

How to make Thandai Chhena Jalebi

  1. For the sugar syrup, boil the sugar with the water and crushed cardamoms till one string consistency.It will take around 8-10 minutes.
  2. While the syrup boils mash the Chenna or Paneer with heel of your hand till there are no coarse grains or lumps and the Chenna is a little pliant .
  3. Add the semolina, refine flour,Thandai Powder,baking powder and the milk powder to it and knead it for nearly 10-12 minutes or till it starts releasing oil to make a smooth textured dough.
  4. Keep the dough aside covered for nearly 10 minutes and divide the mixture into 15 equal sized balls.
  5. Start rolling each ball gently into a cylindrical shape of 5-6 inches of length with the palm of your hand on a plain flat surface.Use a little oil or ghee to roll if the dough is sticky.
  6. Now roll the cylindrical rope in the shape of a coil as shown in the pictures and press the end to the coil so that the coil doesn't disintegrate on frying.
  7. Gently lift the coiled jalebi and slide into the hot oil and fry on medium flame till golden brown.
  8. Drain the Jhilapis and soak them in the prepared warm sugar syrup for 2-3 hours.
  9. Serve warm or chilled as enjoyed.

My Tip:

Paneer or Chenna used here can be store bought but the homemade Chenna is better. The Chenna has to be kneaded well with the heel of your palms for at least 10 minutes or till it releases oil otherwise cracks will form when you shape the Jhilapis. If the dough is sticky do not add extra flour, it will make the jhilapis hard.Roll out the Chenna like a rope with a little oil in your hands or by sprinkling very little flour on the surface you are rolling.

Reviews for Thandai Chhena Jalebi (1)

Maanika Hoon2 years ago

Beautiful dish