Chhanar Jilapi/Ricotta Cheese Jeelapi


Chhanar Jilapi

Channer Jilapi

Chhanar Jilapi/Recotta Cheese Jelapi is a Bengali sweet made with freshly homemade chhana,  shaped like coil and deep fried and soaked in sugar syrup.

Chhanar Jilapi

Channer Jilapi

Chhanar Jilapi/Ricotta Cheese Jeelapi

By March 21, 2016

Chanar Jilapi is crispy mouthwatering sweet dish from Bangladesh and India. It is traditional dessert of Bangladesh and also in West Bengal.
Author: Zurana
Recipe type: Dessert
Cuisine: Bangladeshi, Indian
Serves: 6-8 people

Prep Time : 20 minutes. Cook Time : 15 minutes Yield : 8-10 jilapi
Nutrition facts (per portion) : Calories: 460 per serving; Carbohydrate Content: 85g; Fat Content: 10g; Protein Content: 9g; Saturated Fat Content: 6g; Sodium Content: 70mg; Sugar Content: 76g; Trans Fat Content: 30%;



Syrup Preparation:

  • In a pan add sugar and water and let it come to boil and simmer it till the syrup thickens.
  • Add crushed cardamom and lemon juice mix well and set it aside.

Making Jilapi:

  • Take channa into a bowl, add all purpose flour, baking powder, sugar and knead well for about 7-8 minutes. If needed, sprinkle few drops of milk to get a smooth dough.
  • Divide the dough equally 7-8 small balls.
  • Then roll them into thin tube and then roll it similar to a coil.

Frying Jelapi:

  • Then heat the oil and deep fry the jilapis in batches.
  • Remove from the oil and drain excess oil and then add the fried jilapi into the prepared syrup while it is still warm.
  • Let it soak for a while, about 2-3 hours. The jilapis' will absorb syrup and will increase in size.
  • Then serve it warm or cold as desired.


  • The temperature of the oil should neither be too hot or mild hot.
  • If oil is too hot the jilapis will brown outside quickly without cooking inside.
  • If the oil is less warm the jilapis will absorb a lot of oil and crack.
  • The oil should be medium hot.
  • Fry the jilapi on low medium heat.
CHANNER JILAPI-Bangladeshi recipe.

Chhanar Jilapi

Similar Recipe:

Instant Jilapi




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