Jalebi or Jelapi:

Thursday, May 4th, 2017


Ingredients for Jelapi Recipe

  • Refined flour (maida) 1 cup
  • Yogurt 1/2 cup
  • Sugar 3 cups
  • Milk 1 tablespoon
  • Saffron a few
  • Ghee for deep-frying



Step 1

In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.


Step 2

Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.


Step 3

Add milk and when the scum rises to the top, collect it with a ladle and discard.


Step 4

Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.


Step 5

Pour some batter onto a jepali cloth, gather the edges and make a tight potli.


Step 6

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.


Step 7

Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.


Chanar Jilipi

  • Ingredients
  • 1 1/2 litre full cream milk
  • 2 cup sugar
  • 1 1/2 tablespoon lemon juice
  • 3 cup water


For Dough

  • 1 tablespoon all purpose flour
  • 1 pinch salt
  • 1/2 teaspoon baking powder


For The Main Dish

  • 2 cup ghee

How to make Chanar Jilipi


Step 1

Put a deep-bottomed pan on medium flame and add milk in it and bring it to a boil. While the milk is boiling, add lemon juice in it.


  • Step 2

Once the milk curdles up, drain the content through a clean muslin cloth.


Step 3

Tie the cloth and hang it for 2 hours so that the water completely drains away.


Step 4

Transfer the cottage cheese to your desired kneading space.


Step 5

Add all purpose flour, baking powder and a pinch of salt to the cottage cheese mixture.


Step 6

Knead it well until the mixture turns into a smooth dough. Refrigerate the mixture for about 20 minutes.


Step 7

Take out small portions of dough, roll out long ropes out of the balls and swirl them up in the form of jalebis. This will make around 8 to 10 jalebis.


Step 8

Now put a kadhai on medium flame, add ghee and heat. Once the ghee is sufficiently hot, deep fry these prepared jalebis in batches.


Step 9

In the meantime, prepare the sugar syrup. In a heavy-bottomed pan, add the sugar and water, boil it until you get the desired consistency. Remember, it should not be very thick neither very thin, a medium consistency is required.


Step 10

Once done, switch off the flame, soak the fried paneer jalebis in sugar syrup for about two to three hours. Enjoy them hot!

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