Chanar Jilapi (Chhena Jalebi)

Cook along · 11 steps

Method

1. 1

   Pour the milk into a deep vessel and boil over medium heat for 15–20 minutes, until it reduces to about one-third of its original volume.

2. 2

   Mix the lemon juice with ½ cup water. Reduce the heat and gradually add the lemon water to the hot milk, stirring gently until the milk curdles and the whey separates.

3. 3

   Turn off the heat and strain the chana through a strainer. Transfer it to a muslin cloth, tie the edges, and place a weight on top for about 30 minutes to drain the excess water.

   

4. 4

   Mix the semolina with 4 tbsp warm milk in a small bowl. Set aside.

5. 5

   Transfer the drained chana to a plate and knead by hand until it becomes a smooth, lump-free paste.

6. 6

   Add the cardamom powder, 10 strands of saffron, semolina-milk mixture, milk powder, all-purpose flour, and baking powder. Knead thoroughly until the mixture is smooth and begins to feel oily to the touch.

   

7. 7

   Divide the mixture into 15 equal portions, roughly the size of ping-pong balls. Roll each portion into a 5–6-inch-long cylindrical rope of even thickness. Twist the ends together to form a knot, gently sealing any cracks. Repeat with the remaining portions.

8. 8

   To prepare the syrup, combine the sugar, 2 cups water, whole cardamom pods, and 10 strands of saffron in a deep vessel. Boil over medium heat for 8–10 minutes, until the syrup reaches a consistency between one and two threads. Keep it warm.

9. 9

   Heat the vegetable oil and ghee in a pan over medium heat. Fry the jilapis until they turn deep reddish-brown, turning as needed for even cooking.

   

10. 10

    Immediately transfer the fried jilapis into the warm sugar syrup. Let them soak for approximately 2 hours so they absorb the syrup thoroughly.

11. 11

    Serve the Chanar Jilapi after soaking. They can be enjoyed warm or at room temperature.