Ingredients For Chanar Jilapi or Chhena (Paneer) Jalebis Recipe
1 Litre L Full Cream Milk: Need to procure the Chhena
200 gms Freshly made Paneer/Chhena
2 tbsps Maida/All-purpose flour
0.125 tsp Salt: Optional
0.125 tsp Baking powder
1 tbsps 1-2 tbsps
1 tbsps 1-2 tbsps
1 tbsps 1-2 tbsps
1 tsp Cardamom Powder: To be used in Batches
2 drop 2-3 Drop
2 drop 2-3 Drop
1 tsp Caster sugar
1 cup water
1 cup Sugar
10 A Few Saffron strands
250 gms Cooking Oil or Ghee or the Admixture of both
0.5 tsp Cardamom powder
2 drop 2-3 Drop
0.5 tsp 1/2-1 tsp
As Required Garnish: Dry Fruits- Any (Finely Chopped)
a few Saffron strands
a few Rose Petals- Any
As Required Fresh or dried
Directions : Chanar Jilapi or Chhena (Paneer) Jalebis Recipe
STEP 1.First up: We need to procure the Chhena out of the Milk by curdling it...Refer to my earlier existing similar recipes on this....
STEP 2.Once we’ve gotten that- We need to mix the aforesaid measured ingredients to it while kneading the very dough for the Jalebis & knead it as shown in the pics, for at least 8-10 mins time until it forms an absolutely smooth, supple & crack free dough
STEP 3.In the interim: Prepare the Sugar Syrup with the aforesaid measured ingredients & allow it to form nearly to one-string consistency- keep it warm & sitting on the low flame
STEP 4.Once the dough is prepared: Divide that into small lemon sized portions & give the shapes as shown in the pics, down below...quite a variety of shapes can be given to this & this is one ☝️ of that...
STEP 5.Heat up a frying pan over the medium flame: Add in the measured oil for deep frying- Once heated up- The flame to be kept on the low-medium, all along
STEP 6.Drop them, slowly & gently- One after the other...It’ll take a few seconds or a minute’s time to afloat & that’s how it should be... that’s the very indication of the correct temperature of the oil/ghee heated up
STEP 7.Fry them in batches until dark golden brown and then, transfer it to a plate & almost immediately, drop them into the warm sugar syrup...Put the flame on the high for about a minute and then, reduce it to the low-medium for another 2 mins time- flip-flap them, a couple of times
STEP 8.Turn off the flame and cover it with the lid and let it be immersed and soaked in the hot sugar syrup for about 1-2 hours time...& in between once or twice gently flip it over very gently since, they’re absolutely soft, fragile & breakable at this time
STEP 9.Once it cools down on its own- You’ll notice it’s soaked the sugar syrup sufficiently & have bloated up & became puffy now- That’s what we’re looking out for, exactly...Cut a piece, you’ll see the soft & juicy & the tender chhena jalebi, filled in with the right amount of the sugar syrup inside it & it completely melts in the mouth
STEP 10.Garnish with some finely chopped dry fruits- mainly pistachios & almonds with a few saffron strands or rose petals & RELISH THE DELISH 🤤😍
Nutrition value
716
calories per serving
53 g Fat26 g Protein35 g Carbs< 1 g FiberOther
Current Totals
53 g Fat
26 g Protein
35 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
35 g
Protein
26 g
Fiber
1 g
Fats
Fat
53 g
Vitamins & Minerals
Calcium
642 mg
Iron
2 mg
Vitamin A
6 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
134 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
41 mg
Manganese
0 mg
Phosphorus
461 mg
Selenium
33 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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