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Home Dish Chhana'r Jilapi or Chhena (Paneer) Jalebis

Chhana'r Jilapi or Chhena (Paneer) Jalebis

Name: How to cook Chhana'r Jilapi or Chhena (Paneer) Jalebis - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Chhana'r Jilapi or Chhena (Paneer) Jalebis

Another Bong delicacy amongst its various range of the sweets & deserts, now well acclaimed all along the globe though !!!

Ingredient

Food ration :

7-8 people

Cooking time :

1 hour (prep to

1 L

Full Cream Milk: Need to procure the Chhena

200 gms

Rice Flour: Optional- I’ve not used it

1-2 tbsps

Cardamom Powder: To be used in Batches

2-3 Drops

Orange/Saffron Colour: Optional

1 tsp

Cooking Oil or Ghee or the Admixture of both

1/2 tsp

Fresh Lemon Juice: To avoid any crystallisation

A few

Rose Petals- Any, Fresh or Dried

Cooking instructions

* Step 1

First up: We need to procure the Chhena out of the Milk by curdling it...Refer to my earlier existing similar recipes on this....

* Step 2

Once we’ve gotten that- We need to mix the aforesaid measured ingredients to it while kneading the very dough for the Jalebis & knead it as shown in the pics, for at least 8-10 mins time until it forms an absolutely smooth, supple & crack free dough

* Step 3

In the interim: Prepare the Sugar Syrup with the aforesaid measured ingredients & allow it to form nearly to one-string consistency- keep it warm & sitting on the low flame

* Step 4

Once the dough is prepared: Divide that into small lemon sized portions & give the shapes as shown in the pics, down below...quite a variety of shapes can be given to this & this is one ☝️ of that...

* Step 5

Heat up a frying pan over the medium flame: Add in the measured oil for deep frying- Once heated up- The flame to be kept on the low-medium, all along

* Step 6

Drop them, slowly & gently- One after the other...It’ll take a few seconds or a minute’s time to afloat & that’s how it should be... that’s the very indication of the correct temperature of the oil/ghee heated up

* Step 7

Fry them in batches until dark golden brown and then, transfer it to a plate & almost immediately, drop them into the warm sugar syrup...Put the flame on the high for about a minute and then, reduce it to the low-medium for another 2 mins time- flip-flap them, a couple of times

* Step 8

Turn off the flame and cover it with the lid and let it be immersed and soaked in the hot sugar syrup for about 1-2 hours time...& in between once or twice gently flip it over very gently since, they’re absolutely soft, fragile & breakable at this time

* Step 9

Once it cools down on its own- You’ll notice it’s soaked the sugar syrup sufficiently & have bloated up & became puffy now- That’s what we’re looking out for, exactly...Cut a piece, you’ll see the soft & juicy & the tender chhena jalebi, filled in with the right amount of the sugar syrup inside it & it completely melts in the mouth