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An easy Chana Jalebi #JerseyInstaRecipe by Krishna Bhattacharya, that will compel you to make some more.

For Chanar Jilipi

  • Full cream milk - 1 and 1/2 litre
  • Water - 3 cups
  • Lemon Juice- 1 and 1/2 tbsp
  • Sugar - 2 cups

For Dough

  • All-purpose flour (Maida) - 1 tbsp
  • Baking powder - 1/2 tsp

For The Main Dish

  • Ghee - 2 cups


  • - 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. 
  • Once the milk curdles up, drain the content through a clean muslin cloth.
  • Tie the cloth and hang it for 2 hours so that the water completely drains away.
  • Transfer the cottage cheese to your desired kneading space. 
  • Add all-purpose flour, baking powder and a pinch of salt to the cottage cheese mixture.
  • Now knead it well until the mixture turns into a smooth dough. 
  • Refrigerate the mixture for about 20 minutes.
  • Take out small portions of dough, roll out long ropes out of the balls and swirl them up in the form of jalebis. 
  • Now put a pan on medium flame, add ghee and heat. 
  • Once the ghee is sufficiently hot, deep fry, these prepared jalebis in batches.
  • In the meantime, make the sugar syrup. In a heavy-bottomed pan, add the sugar and water, boil it until you get the desired consistency. Remember, it should neither be very thick nor very thin, a medium consistency is required.
  • Once done, switch off the flame, soak the fried Chhanar jalebis in sugar syrup for about two to three hours. Enjoy them hot!

#JerseyInstaRecipe courtesy - Krishna Bhattacharya

Find The Recipe Here.

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