Thursday, 28 March 2013

Chanar Jilipi...One of the Most Famous Bengali Sweets..!!



 There is a proverb in Bengali which literally means "Not Utilizing things at proper time". It's so true for me. As long as I was in Kolkata or at my own small town I never felt any urge to eat Bengali sweets,. Now not getting those very easily I realize their well as their heavenly taste. Can you even imagine any of your celebrations without them? I know loads of sweets are available here also but one thing I should confess that nothing can beat the taste of our very own Bengali Sweets.

This time I made Chanar Jilipi at home .This is a very famous sweet all over the Bengal. Basically it's a fried sweet and process of making is almost similar with that of Pantua ,I posted  earlier.

Here is the recipe:


  • Chena( Cottage Cheese) : 2 cups
  • Khoya or Mawa: 2 cups
  • Semolina: 4 tbsp.
  • Maida:2-4 tbsp.
  • Ghee:1 tbsp
  • Sodium Bi Carbonate(Edible Soda):1/4 tsp
  • Sugar:6 Cups
  • Water:2 cups
  • Cardamom Powder:1/4 tsp
  • Oil(White oil/ghee): 2 cups


Click on this link for the process of making chena and khoya.

  • Make chena at home using low fat or full cream milk..
  • You may use store bought or home made mawa(Click the given link)
  • Soak semolina in 6 tbsp. of water.
  • Mix the chena ,the mawa and the edible soda and rub until smooth and has no lump.
  • Mixed soaked semolina with the powdered cardamom and add to the chena mix.
  • Mix the maida with ghee and mix properly.
  • Add  this to the chena mix also.
  • Now knead all of them into a smooth nice dough.
  • Divide the dough into equal parts.
  • Roll each potion in long strips. Shape into a coil Fix the two ends.
  • Shape all the portions in the same way.
  • Meanwhile prepare the sugar syrup with sugar and water.
  • Keep in mind that the consistency of the syrup  will be 1 -string.(only one thin string is formed when tested between thumb and forefinger.)
  • Heat oil in a kadhai and fry the spirals until they are golden brown.
  • Dip them into the warm syrup.
  • Keep them immersed in syrup for 3-4 hrs so,that that jilipis or jalebis can completely soak in the syrup.

                                                       Enjoy Your Food..!!