2cups(about 200gms)Paneer(Chana) – freshly prepared from 2 litres of milk
½cupKhoya(milk mawa)
4tbspMaida(Plain flour)
2tbspSooji(semolina)
½tspBaking powder
1tspCardamom powder
Few drops of yellow food color if desired
Oil or Ghee for frying Jalebis
For sugar syrup:
3cupsSugar
3cupsWater
Cardamom powder – 1tsp
Rose water or saffron can be added for flavor
Instructions
Prepare chhana freshly at home adding a Tbsp of lemon juice or vinegar in boiling milk. Drain the excess water and run tap water through the chhana to get the smell of lemon/vinegar from it. Try to get out all excess water out of it.
Take chhana and khoya in a flat bottomed vessel and mix well. Rub it continuously with your palm and knead it for quite sometime till it becomes a soft & smooth dough without any lump and doesn’t stick in hand.
Add maida , semolina and cardamom powder and baking powder and knead it well to form a soft and smooth dough.
Keep the dough in a bowl covered by a moist cloth or cling film. Put the bowl in room temperature for 1 ½ - 2 hours.
Divide the dough into equal sized round balls . Now roll each balls with your palm into a long thick rope. Coil the rope into one and half turn leaving small space in between, as shown in the picture.
Heat oil in a pan and when it’s smoking hot, put the flame in low. Slowly drop the jilipis in oil and deep fry till they turn golden yellow.
Prepare the sugar syrup with putting sugar and water in given ratio and by boiling the syrup till the sugar gets melted completely with the consistency is near to one string. Put some crushed cardamom in the syrup.
Take out the fried jilipis from the pan and drop into the warm syrup and keep them fully immersed in it for 3 to 4 hours.