Chhanar Jilapi - Jalebi Made of Homemade Fresh Ricotta Cheese
Prep time
Cook time
Total time
Step by step recipe for chanar jilapi, a popular iftar item during Ramadan.
Author: Lail Hossain
Recipe type: Dessert
Cuisine: Bangladeshi
Serves: 8
Ingredients
- 2 cups chana
- 2 teaspoons flour
- 1 teaspoons dry powdered milk
- 1 teaspoon sugar
- ΒΌ teaspoon baking powder
- 2 tablespoons ghee/melted butter
- Oil, for deep frying
- 1 cup sugar
- 1 cup water
- 3-4 green cardamom
Instructions
- Steps to make Jilapi coils:
- Knead chhana(fresh ricotta) until smooth.
- Mix flour, milk powder, baking powder and butter to form a soft dough.
- Divide chana dough into 8-9 portions.
- Roll each portion into a thick rope. Be careful that there is no cracks.
- Slowly coil the rope leaving very small space between them.
- Steps to make Syrup:
- In a heavy bottomed pan, boil water, sugar and cardamom in medium heat.
- Stir occasionally until sugar dissolves and bubble starts forming.
- Steps to cook Jilapi:
- In a deep pan, heat oil to medium hot.
- Add the jilapis in batches and fry in low medium heat.
- Create waves in the oil with a spoon as you fry to achieve evenly fried Jilapis. Take caution not to prick any jilapis.
- Fry until golden in all sides.
- Remove from oil and add to the hot syrup immediately.
- Soak jilapis in syrup for 3-5 minutes.
Notes
A large fine muslin cotton can be used in place of cheesecloth. Using white is recommended to refrain from any cloth dye contamination.
Store cheese in an airtight container and refrigerate if you not using immediately.
You may apply some ghee/butter on your palm when coiling/making the jilapis.
The syrup temperature should be warm to medium hot, not boiling when submerging the jilapis.
Turn the stove to low in between batches to let the oil temperature reduce a bit. Otherwise, the jilapis may get overcooked on the outside making them hard in the center.
You may use a food processor to make the chana smooth instead of kneading by hand.
Fry the jilapis as soon as you are done coiling to avoid causing cracks.
Frying time may vary between 10-12 minutes for each batch.
These chana jilapis are best served hot/warm.
Store cheese in an airtight container and refrigerate if you not using immediately.
You may apply some ghee/butter on your palm when coiling/making the jilapis.
The syrup temperature should be warm to medium hot, not boiling when submerging the jilapis.
Turn the stove to low in between batches to let the oil temperature reduce a bit. Otherwise, the jilapis may get overcooked on the outside making them hard in the center.
You may use a food processor to make the chana smooth instead of kneading by hand.
Fry the jilapis as soon as you are done coiling to avoid causing cracks.
Frying time may vary between 10-12 minutes for each batch.
These chana jilapis are best served hot/warm.
Recipe by WithASpin at https://withaspin.com/2013/07/22/chhanar-jilapi/