One of my indulgences, I must confess, when rainy days and Mondays get me down, guaranteed to elevate me from my grumpy lows is this sinful little piece of sweetmeat.
Chanar Jilipi, chhana caressed with oodles of love, fried in ghee over a lazy languorous flame and soaked in sugar syrup.
Decadence as they say is the best panacea to melancholy and misery.
Chanar Jilipi (Cottage Cheese Jalebi)
- 200 g paneer or homemade chana (believe me, it's worth the effort making chana/paneer at home for this one. Paneer bought from stores, however fresh, just doesn't yield the same results !!!)
- 2 tbsps milk
- 2 tbsps semolina
- 1.5 tbsps plain flour
- 1/2 tsp cardamom powder
- a pinch of baking powder
- 2 - 3 green cardamom
- 2 tbsp ghee
- oil for frying
- 1 cups sugar For the sugar syrup
- 2 cups water For the sugar syrup
- Soak the semolina in milk, keep aside.
- Take the chana in a bowl, crumble it using your fingers. Add the flour, soaked semolina, 2 tsp ghee, baking powder and cardamom powder to the crumbled chana.
- Knead well till the dough comes out of the bowl smooth and your palm looks oily. About 8-10 odd minutes of exercise I would reckon 🙂 :).
- Now tear small balls from the dough, roll them very gently using your palms to the form of cylindrical rope. Lift both ends of the dough and gently give it a spiral shape.
- Heat oil and ghee in a deep pan, fry the jilipis over a medium flame (this is the golden rule - the oil should be neither too hot nor too cold) till they are a gorgeous golden brown. Take the jilipis off the heat and drain on an absorbent towel. Keep aside.
- For the sugar syrup, take the water in a pan, add the sugar and crushed cardamoms. Bring to a gentle boil till the syrup is thick. You should feel the thickness, when you dip your finger in it.
- Once the syrup is ready, add the fried jilipis to it. Cover and allow to rest for at least 2-3 hours for the jilipis to soak in the sugar syrup.
- Serve it warm or at room temperature.