Chenna Jhilapi
Melt in the mouth Cottage cheese swirls, deep fried and dunked in a cardamom flavoured sugar syrup.
Servings Prep Time
15People 25Minutes
Cook Time Passive Time
15Minutes 2 1/2Hours
Servings Prep Time
15People 25Minutes
Cook Time Passive Time
15Minutes 2 1/2Hours
Ingredients
For the Jhilapis
For the Sugar Syrup
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.