Chenna Jhilapi/Paneer Jalebi/Cottage cheese swirls

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. From the classic Rasagolla, Chenna Poda, Chenna Gaja to the Chenna Jhili every dish is a delectable creation of Chenna or Cottage Cheese. Odias are very fond of sweets and no meal is complete without some dessert in the end. And being a blue blooded Odia myself my love for Chenna desserts is no less.

I got introduced to this melt in the mouth deliciousness by my mother in law during the early years of my marriage and since then I have mastered the recipe well. I goofed up so many times initially by not draining the water properly from the home made Chenna or by adding too much flour to compensate the stickiness.The addition of little milk powder in the dough is what I learnt from other bloggers which helps to give a creamy texture to the dessert. Khoya can also be added in lieu of milk powder.

The International Women’s day is celebrated every year on 8th of March to provide respect to the women fraternity, to express love and gratitude for them and appreciate them. I dedicate this mouthwatering dessert to my Mother in law from whom I have learnt the recipe and who’s always been an inspiration for me. A relatively quiet person, a woman of not many words, caring, a person who’s always lived by her morals and values in life and has always inspired and motivated me to do something significant in the world.

Sending these Chenna Jhilapis to the 82nd Foodie Monday Bloghop for the theme Women’s day Treat.

Chenna Jhilapi

Print Recipe

Melt in the mouth Cottage cheese swirls, deep fried and dunked in a cardamom flavoured sugar syrup.

• Coursedessert
• Cuisineindian, odia

Servings	Prep Time
15 People	25 Minutes

Cook Time	Passive Time
15 Minutes	2 1/2 Hours

Servings Prep Time 15 People 25 Minutes

Cook Time Passive Time 15 Minutes 2 1/2 Hours

Chenna Jhilapi Print Recipe Melt in the mouth Cottage cheese swirls, deep fried and dunked in a cardamom flavoured sugar syrup. Coursedessert Cuisineindian, odia Servings Prep Time 15 People 25 Minutes Cook Time Passive Time 15 Minutes 2 1/2 Hours Servings Prep Time 15 People 25 Minutes Cook Time Passive Time 15 Minutes 2 1/2 Hours

Ingredients

For the Jhilapis

• 1 Cup Chenna or Paneer Crumbled
• 1 Tsp Semolina or Sooji
• 1 Tsp Flour or Maida
• 2 Tsp Milk powder
• A Pinch baking powder

For the Sugar Syrup

• 1 1/2 Cups sugar
• 1 Cup water
• 3-4 Cardamoms or Elaichi Crushed

Servings: People

Instructions

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,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.This is the most important step otherwise the Jhilapi will crack when you shape it .
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.

Recipe Notes

• Paneer or Chenna used here can be store bought but the homemade Chenna is better.
• Make Chenna at home by boiling milk and then adding some lemon juice or curd or citric acid crystals or vinegar to to separate the curds from the whey.
• Make sure to drain all the water from the Chenna by tying it in a muslin cloth for 2-3 hours otherwise the dough will become very sticky.
• 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.

 

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