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.

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.