Thandai Chhena Jalebi
- Prep Time
- Cook Time
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 is a delicious dish which is liked by the people of every age group. Thandai Chhena Jalebi by Saswati Hota is a step by step process by which you can learn how to make Thandai Chhena Jalebi at your home. It is an easy recipe which is best to understand for the beginners. Thandai Chhena Jalebi is a dish which comes from Orissa cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 15 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Thandai Chhena Jalebi takes 25 minute for the preparation and 15 minute for cooking. The aroma of this Thandai Chhena Jalebi make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Thandai Chhena Jalebi will be the best option for you. The flavor of Thandai Chhena Jalebi is unforgettable and you will enjoy each and every bite of this. Try this Thandai Chhena Jalebi at your weekends and impress your family and friends.
Ingredients to make Thandai Chhena Jalebi
- 1 Cup Chenna or Homemade ,crumbled
- 1 tsp or Sooji
- 1 tsp or Maida
- 2 tsp milk powder
- 1 tsp Thandai powder
- a pinch baking powder
- For the syrup
- 1 1/2 cups
- 1 Cup
- 3 to 4 or Elaichi ,Crushed
How to make Thandai Chhena Jalebi
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.