Chanar Jilipi / Paneer Jaleebi

Chanar Jilipi or Paneer Jaleebi is a very famous sweet in West Bengal. I know for the people who are like me,staying far away from home, misses those sweets very much and surely will enjoy making this at home.On the other hand who are already enjoying this sweet which is easily available in their near by sweet shop called some MishtannoVandar which means sweet store will not really bother to make it at home. Generally this sweet is made with Paneer but today we will use Dry Milk Powder instead of Paneer.Along with that I will also tell you how can you do that with paneer as well. So lets start the process.

Ingredients:

• Dry Milk  Powder 1 Cup
• Flour 1/2 cup(Moida/Maida)
• Whipping cream 3/4 th cup
• Baking powder 1/2 teaspoon
• 3 cup water
• 1 and 1/2 cup of sugar
• green cardamom 2-3
• pinch of salt.
• Oil to deep fry

Process:

•   Take a bowl and pour Dry milk powder,flour,baking powder and a pinch of salt. Then add whipping cream and make a smooth dough. Do not add all the cream at once. First add half of the cream then gradually add the rest of it. Kneed the dough properly so that it makes a nice dough.

          If you are using Paneer instead of Dry milk powder then take 250gms of smashed paneer or chana,2 tablespoon of flour, a pinch of salt and 1/2 teaspoon baking powder.Kneed this properly to make a smooth dough.

• Now in a container pour the water, sugar and cardamom and hit it all the sugar dissolve in it, and give it at least 2 boil.
• Now divide the dough into 16-18 equal small pieces. Take each of it and roll it with your hand to give a cylindrical shape.

• Then make it either 9 or 6.

• Close the open end to make a circle.

• Now take a non-stick pan and pour enough oil to dip fry those jalebi. Fry those Jalebi or Jilipi in medium heat till it gets light brown in color.Then turn it to the other side. Do not try to turn the Jalebies before it become light brown in color in one side, otherwise it can break.
• Take it out from oil and directly pour it on the sugar syrup. Make sure that the syrup is hot. Then take it out from the syrup after a min.
• Do the same for all the Jalebi and then serve it hot or cold whatever you like.