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    Home » Sweets and Desserts » Jilapi | How to make Chanar Jalebi

    Jilapi | How to make Chanar Jalebi

    Published: Sep 12, 2017 · Modified: Oct 16, 2020 by Srivalli · 14 Comments

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    Jilapi or Bengali Chanar Jalebi is my choice for J. I didn't really search much for this alphabet as this was the first one that made me pick up this theme. Amma spoke to me about Bengali Jalebi and I remembered reading about Chanar Jalebi.

    So Jilapi, as it is referred to by the Bengalis, is made with fresh paneer or chhana and is made into swirls much similar to the maida Jalebi and dunked in sugar syrup. The deep fried swirls are soft and juicy after soaking in the sugar syrup for a couple of hours. I adapted mine from this.

    Jilapi is the first of the sweets that I am going to feature in the Bengali Sweets Collection that is deep fried chhanna. As I had said earlier, I made batches of similar dishes and this was part of that batch. I will be sharing that picture in the final post of this deep fried sweets series. However, just to share, everybody got shocked by seeing the huge batch of different shapes.

    This Jalebi again requires well kneading of the chhana and you add milk powder, flour, and baking powder to make it hold its shape and become soft.

    How to Make Soft Homemade Chhana for Bengali Sweets

    How to Knead Chhana for Soft Bengali Sweets

    In this A to Z Bengali Sweets for Protein Rich dishes:

    A for Aam Sandesh
    B for Bhapa Sandesh
    C for Channar Puli
    D for Danadar
    E for Elixir Sandesh
    F for Fruit Sandesh
    G for Gajarer Sandesh
    H for Hot Chocolate Sandesh Truffle
    I for Ice Cream Sandesh

    Step By Step Pictures for making soft Chhana for Bengali Sweets

    Step by Step Pictures for kneading the chhana to a soft texture.

    Step by Step Pictures for Making Chanar Jalebi

    How to make Sugar Syrup


    Jilapi | How to make Chanar Jalebi

    Ingredients Needed:

    For the Jhilapis

    1 cup Paneer / Chhana Crumbled
    1 tsp Semolina or Sooji
    1 tsp All Purpose Flour / Maida
    2 tsp Milk Powder
    A Pinch of Baking powder
    Cooking Oil for deep frying

    For the Sugar Syrup

    1 cup Sugar
    1 1/2 cup Water
    3-4 Cardamoms / Elaichi

    How to make Bengali Chanar Jalebi

    For the sugar syrup

    Take the sugar with water and let the sugar melt and remove the impurities if any. Then boil the sugar with the water and crushed cardamoms till one string consistency. This will take about 8-10 minutes.

    For the Jalebi

    Prepare the soft chhana for making Bengali Sweets.
    Take the crumbled paneer on a plate and with your heel, knead till there are no coarse grains or lumps and the Chenna becomes very soft.
    Add the semolina, flour, baking powder, and the milk powder to the soft chhana 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 for the Jhilapi to retain its shape and not crack when you shape it.
    Cover the bowl and keep it aside for 10 minutes and divide the mixture into 15 equal sized balls.
    Start rolling each ball gently into a rope of 5-6 inches of length with the palm of your hand on a plain flat surface. If the dough is sticky or cracks, gather the dough again and knead again.
    Starting from one end, roll the cylindrical rope in the shape of a coil as shown in the picture. Press the end of the rope onto the inside and gently press it firmly so that it doesn't disintegrate on frying.
    Heat a Kadai with oil and reduce the flame when it reaches the smoking point.
    Gently lift the coiled jalebi and slide into the hot oil and fry on medium flame till golden brown.
    Drain the Jhilapis and soak them in the prepared warm sugar syrup for 2-3 hours.
    Garnish with chopped nuts before serving warm or chilled.

    Notes

    It is important to knead the Chenna well for the jilapi to be soft.
    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.

    Recipe

    Jilapi
    Print Pin

    Jilapi | How to make Chanar Jalebi

    Jilapi or Bengali Chanar Jalebi is made using fresh paneer/ chhana, deep fried and soaked in cardamom flavoured sugar syrup. This melt in the mouth is a wonderful dish from the Bengali Sweets.
    Course Sweets
    Cuisine Bengali
    By Cook Method Deep Fried
    Occasion Diwali, Festival Meal
    By Diet Protein Rich
    Dish Type Deep Fried Dishes, Paneer Dishes
    Prep Time 10 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 22 minutes minutes
    Servings 6 pieces
    Author Srivalli

    Ingredients

    For the Jhilapis

    • 1 cup Paneer / Chhana Crumbled
    • 1 tsp Semolina / Sooji / Rava
    • 1 tsp All Purpose Flour / Maida
    • 2 tsp Milk Powder
    • A Pinch Baking Powder
    • Cooking Oil for deep frying

    For the Sugar Syrup

    • 1 cups Sugar
    • 1.5 cup Water
    • 3-4 Cardamoms / Elaichi Crushed

    Instructions

    For the sugar syrup

    • Take the sugar with water and let the sugar melt and remove the impurities if any. Then boil the sugar with the water and crushed cardamoms till one string consistency. This will take about 8-10 minutes.

    For the Jalebi

    • Make the soft chhana for making Bengali Sweets.
    • Take the crumbled paneer in a plate and with your heel, knead till there are no coarse grains or lumps and the Chenna becomes very soft.
    • Add the semolina, flour, baking powder and the milk powder to the soft chhana 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 for the Jhilapi to retain its shape and not crack when you shape it .
    • Cover the bowl and keep it aside for 10 minutes and divide the mixture into 15 equal sized balls.
    • Start rolling each ball gently into a rope of 5-6 inches of length with the palm of your hand on a plain flat surface. If the dough is sticky or cracks, gather the dough again and knead again.
    • Starting from one end, roll the cylindrical rope in the shape of a coil as shown in the picture. Press the end of the rope onto the inside and gently press it firm so that it doesn't disintegrate on frying.
    • Heat a kadai with oil and reduce the flame when it reaches smoking point.
    • Gently lift the coiled jalebi and slide into the hot oil and fry on medium flame till golden brown.
    • Drain the Jhilapis and soak them in the prepared warm sugar syrup for 2-3 hours.
    • Garnish with chopped nuts before serving warm or chilled.

    Notes

    It is important to knead the Chenna well for the jilapi to be soft.
    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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    This is part of the A to Z Protein-Rich dishes, where I decided to showcase A to Z Bengali Sweets with Paneer/Chhana as the main source.
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    Reader Interactions

    Comments

    1. Sowmya:) says

      September 12, 2017 at 7:51 am

      I am a fan of jalebis and I can just imagine how much softer and melt in the mouth these jilapis would be. Wish I could grab those from the screen right now!

      Reply
    2. Rajani says

      September 12, 2017 at 8:59 am

      I am running out of words to describe how delicious all this sweets look!! This version of jalebi is mouth watering Valli. Love the nice color as well

      Reply
    3. gayathriraani says

      September 12, 2017 at 12:32 pm

      I remember making these jalebis for a challenge and even now I remember that wonderful taste. Yours looks super inviting. Love that close shot. I could grab one off the screen.

      Reply
    4. themadscientistskitchen says

      September 12, 2017 at 4:50 pm

      I too remember making it for a challenge.it tastes awesome doesn't it. I love these.

      Reply
    5. Sapana says

      September 12, 2017 at 9:43 pm

      Last yea when I did bengali food series, I wanted to make it do badly but skipped at last moment. Yours looks absolutely delicious.

      Reply
    6. Sharmila - The Happie Friends Potpourri Corner says

      September 12, 2017 at 10:10 pm

      Awesome.. Made to perfection!! I am going to try this out soon!!

      Reply
    7. Srividhya Gopalakrishnan says

      September 13, 2017 at 2:15 am

      I just imagining the taste.... milk based fried and then coated sugar syrup... Oh My... Valli, you are just tempting us with these sweets

      Reply
    8. vaishalisabnani says

      September 13, 2017 at 5:56 am

      Lady ! You astonish me , seriously I am drooling ! Jalebis are a favourite , beautifully dunked into that aromatic saffron syrup, they I guess are at the top in these Bengali series .Would like to grab one of those .

      Reply
    9. Anlet Prince says

      September 13, 2017 at 10:06 pm

      This is something similar to Paneer Jelabi. I have tried them. Hopefully these must have melt in mouth texture.

      Reply
    10. Kalyani says

      September 14, 2017 at 2:56 pm

      lovey pick for J - similar to paneer jalebis and totally drool worthy valli !

      Reply
    11. Mayuri Patel says

      September 14, 2017 at 9:36 pm

      an interesting version of jalebi Srivalli. When am I going to get the time to make some of these delicious sweet dishes you've been tempting us with?

      Reply
    12. Priya Suresh says

      September 15, 2017 at 2:22 pm

      I know how succulent and juicy this jalebi will be, had a chance to prepare some at home for an event and enjoyed making them, you nailed them prefectly Valli.

      Reply
    13. ruchi indu says

      September 28, 2017 at 10:06 am

      Sweet and juicy jilapis. Nice alternative to the traditional Jalebis..

      Reply
    14. PJ says

      October 06, 2017 at 1:58 pm

      These Jilapis looks so much easier than our regular jelabis! The shape has come out so well!!

      Reply

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