Chhanar jilipi or paneer/cottage cheese jalebi. A sweet made of cottage cheese/paneer or chhena. Taste is almost similar to gulab jamun or pantua.
Get the pantua recipe here.
Posting after a long time. Last time participated in 124th Foodiemonday bloghop on 25th December. And now bloghop time again. This week’s 133rd #Foodiemonday bloghop theme is Holi on my platter.
Sharing a delicious sweet of Bengal, chhanar jilipi.
I never forget to taste this delicacy in my Kolkata visit. But now I don’t have to wait for Kolkata visit. Tried to make it at home. And believe me its very easy.
Now coming to the recipe. You need only few ingredients and homemade fresh paneer or cottage cheese made of full cream milk to make this delicious dish.
Milk – 4 cup
Curd – 4 – 5 tablespoon
Refined flour or maida – 2 tablespoon
Semolina or suji – 2 tablespoon
Milk – 3 tablespoon
Milk powder – 2 tablespoon
Cardamom powder – 1 & 1/2 teaspoon
Saffron or kesar – few strands
Sugar – 1 cup
Water – 1/2 cup
Oil or ghee/clarified butter for deep frying
Chopped pistachio to garnish
Heat milk in a heavy bottom pan. When it starts to rolling boil add 4 tablespoon curd. Stir the milk. It will be curdle. If require add 1 tablespoon curd more.
When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.
Hang for an hour.
When the water strain out completely take out the paneer on a plate. I have got 1 cup cottage cheese. You can use store bought crumbled cottage cheese or malai paneer. But better to use home made fresh cottage cheese.
Soak 2 tablespoon suji or semolina and few strands of Saffron in 3 tablespoon warm milk.
For sugar syrup mix sugar, water, 1 teaspoon cardamom powder and few strands of saffron in a pan and boil on low flame for 5 – 8 minutes or until the syrup becomes 1 string consistency.
Knead the paneer and make a lump free dough.
Add milk powder, baking powder, 1/2 teaspoon cardamom powder, maida or refined flour and soaked suji or semolina and saffron.
Knead till it becomes a smooth dough.
Make small balls out of the dough. I have made 18 small balls. You can make 15 – 16 bigger size balls.
Take a ball and make a long rope.
Now wind it like a coil.
Make all the balls like this.
Heat sufficient oil or ghee/clarified butter in a pan. Fry the jalebis on medium heat.
And dip them in the sugar syrup immediately.
Soak them in sugar syrup for 2 hours.
After 2 hours boil it again and let it soak for 1 hour more.
Garnish with chopped pistachio. Serve hot or cold. It will be yummy in both ways.
You can store these jalebi in refrigerator. Microwave before serving if you like hot paneer jalebi.
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