Chhanar Jilapi / Cottage Cheese Jilapi

Dessert 136 Last Update: Jan 22, 2022 Created: Jan 22, 2022
Chhanar Jilapi / Cottage Cheese  Jilapi
  • Serves: 6 People
  • Prepare Time: 30 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy
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Chanar Jilapi is a popular Bengali Delicacy and is the Chana-fied version of Jalebi or Jilapi. Chana or Cottage Cheese is the core ingredient for making sweets in Bengal ( both West Bengal and Bangladesh) and this Jilapi/ Jalebi prepared with Chana is amazing to taste. It’s a distant cousin of Gulap Jamun ingredient wise and long-lost brother of Jalebi structure wise.

Ingredients

Directions

  1. Bring milk to boil. While boiling add beaten yogurt and give a nice mix. Within 30 seconds you will notice the milk starts to separate it’s fat like cheese. This is called chhana. Pour over a cheese cloth placed over a bowl to drain. Wash chhanna with fresh tap water and drain. Hang for an hour. Don’t squeeze to drain water. Let it dry naturally.
  2. Take chhana and knead it with flour, milk powder, semolina, baking powder, ghee and cardamom powder for 5-8 minutes with your hand. Then divide into equal small pieces and make shapes like chhanar jilapi.
  3. Heat oil and fry jilapis on low flame till brown. It may take 7 to 10 minutes. Then take them out and keep aside.
  4. In a large pan add sugar, water and cardamom powder and bring it to boil. Then add fried jilapis and cook for 2 minutes on medium flame.
  5. Now turn off the flame and leave them till completely cool down for at least 2 hours and to be soaked properly. ‍Serve warm for better taste.

Chhanar Jilapi / Cottage Cheese Jilapi



  • Serves: 6 People
  • Prepare Time: 30 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy

Chanar Jilapi is a popular Bengali Delicacy and is the Chana-fied version of Jalebi or Jilapi. Chana or Cottage Cheese is the core ingredient for making sweets in Bengal ( both West Bengal and Bangladesh) and this Jilapi/ Jalebi prepared with Chana is amazing to taste. It’s a distant cousin of Gulap Jamun ingredient wise and long-lost brother of Jalebi structure wise.

Ingredients

Directions

  1. Bring milk to boil. While boiling add beaten yogurt and give a nice mix. Within 30 seconds you will notice the milk starts to separate it’s fat like cheese. This is called chhana. Pour over a cheese cloth placed over a bowl to drain. Wash chhanna with fresh tap water and drain. Hang for an hour. Don’t squeeze to drain water. Let it dry naturally.
  2. Take chhana and knead it with flour, milk powder, semolina, baking powder, ghee and cardamom powder for 5-8 minutes with your hand. Then divide into equal small pieces and make shapes like chhanar jilapi.
  3. Heat oil and fry jilapis on low flame till brown. It may take 7 to 10 minutes. Then take them out and keep aside.
  4. In a large pan add sugar, water and cardamom powder and bring it to boil. Then add fried jilapis and cook for 2 minutes on medium flame.
  5. Now turn off the flame and leave them till completely cool down for at least 2 hours and to be soaked properly. ‍Serve warm for better taste.

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