Chhanar Jilapi/Ricotta Cheese Jeelapi
- By: Zurana Masud
- | 0 Comment
- | On: March 21 2016
Description
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.
Channer Jilapi
Chhanar Jilapi/Ricotta Cheese Jeelapi
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%;
Ingredients
- Channa/Ricotta Cheese - 1 1/4 cup
- All purpose flour - 1/4 cup
- Baking Powder - a pinch
- Powdered sugar/granulated sugar - 1 teaspoon
- For Sugar Syrup:
- Sugar - 1 1/2 cup
- Water - 1 1/2 cup
- Lemon Juice - 2 teaspoon
Instructions
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.
Notes:
- 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.
Chhanar Jilapi
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