Chhena jalebi - Authentic Odia Style
If there's anything that will compete with the phenomenon of samosa during this country, it's to be the crisp and sweet jalebi. it had been somewhere within the 13th century that the west Asian import made inroads into the culinary map of India, as Zolabiya, and here we are eight centuries later, absolutely hooked to our dear jalebi.
Crispy, coiled and ever-so delightful jalebi, is a staple across all halwais and sweetmeat shops within the country and is our all-time favorite too.
Did you recognize that the recipe of jalebi is claimed to be first recorded within the 16th century, 'Bhojana Kutuhala,' - one among the subcontinents first books of recipes and food science written by Raghunath.
The recipe that was mentioned within the book remains practiced to organize jalebi now.
The phenomenon of jalebi is so great that folks have designed several rich and coarse variants of it, as well. one among our most favorite is paneer jalebi.
Much like jalebis, paneer jalebis are made in similar coiled shapes, but with fresh curd cheese. With chenna, or paneer, because the base ingredient, the jalebi is denser and richer than your regular jalebi.
Layered with silver varq, topped crushed nuts and dry fruits, paneer jalebi is every foodie's dream come true.
Paneer jalebi may be a popular sweetmeat across Northern states like Delhi, Uttar Pradesh, and Rajasthan.
Odia cuisine is very simple
Not just North, the delicacy is popular across east too and is understood as channa jalebi, or chenna jilipi. Chenna, a bit like paneer maybe a milk derivative procured by curdling milk with the assistance of a souring, acidic agent.
Chenna has been used as a base of innumerable Odiya and Bengali sweatmeats since time out of mind.
Chenna jilapi is popular across West Bengal and Bangladesh, where it forms an important part of all festive celebrations, jol-paan (snacks), and addas (local gathering).
In shape and appearance, they bear a striking resemblance to pretzels and are of a darker hue.
In terms of presence across the road, there might be many reasons why paneer jalebis aren't at par with regular jalebis. One of the main reasons might be its cost. Since it's richer and denser, they're not very easy on your purse strings.
The method of creating paneer jalebi is additionally slightly longer consuming and cumbersome as compared to the regular jalebi. Unlike your regular jalebis, the batter of paneer jalebi has more ingredients.
Fresh chhena is thoroughly kneaded with all-purpose flour, leaven, and milk.
Enough water or milk is added to form a soft dough. This dough is put into boiling hot oil within the characteristic coiled shape of a jalebi. Once fried these jalebis are placed during a syrup, flavored with the fragrant Kesar(saffron) and cardamom.
Thanks to the presence of the rising agent, the jalebis are bigger in size. The deep-fried paneer jalebis are often served hot and cold. Unlike jalebis that are best enjoyed piping hot and crisp only.
Ingredients - chhena-jalebi
For the Jhilapis
• 1 Cup Chenna or Paneer Crumbled
• 1 Tsp Semolina or Sooji
• 1 Tsp Flour or Maida
• 2 Tsp powdered milk
• A Pinch leaven
For the syrup
• 1 1/2 Cups sugar
• 1 Cup water
• 3-4 Cardamoms or Elaichi Crushed
Servings: People
Instructions
- For the syrup, boil the sugar with the water and crushed cardamoms till one string consistency. It will take around 8-10 minutes.
- While the syrup boils mash the Chenna or Paneer with the heel of your hand till there are not any coarse grains or lumps and therefore the Chenna may be a little pliant.
- Add the semolina, refined flour, baking powder, and therefore the powdered milk thereto and knead it for nearly 10-12 minutes or till it starts releasing oil to form a smooth textured dough. This is the foremost important step otherwise the Jhilapi will crack once you shape it.
- Keep the dough aside covered for nearly 10 minutes and divide the mixture into 15 equal-sized balls.
- Start rolling each ball gently into a cylindrical shape of 5-6 inches of length with the palm of your hand on a clear flat surface. Use a touch oil or ghee to roll if the dough is sticky.
- Now roll the cylindrical rope within the shape of a coil as shown within the pictures and press the top to the coil in order that the coil doesn't disintegrate on frying.
- Gently lift the coiled jalebi and slide into the recent oil and fry on medium flame till golden brown.
- Drain the Jhilapis and soak them within the prepared warm syrup for 2-3 hours.
- Serve warm or chilled as enjoyed.
Recipe Notes - Chhena-Jalebi
- Paneer or Chenna used here are often store-bought but the homemade Chenna is best
- Make Chenna reception by boiling milk then adding some juice or curd or acid crystals or vinegar to separate the curds from the whey.
- Make bound to drain all the water from the Chenna by tying it during a muslin cloth for 2-3 hours otherwise, the dough will become very sticky.
- The Chenna has got to be kneaded well with the heel of your palms for a minimum of 10 minutes or till it releases oil otherwise cracks will form once you shape the Jhilapis.
- If the dough is sticky don't add extra flour, it'll make the jhilapis hard. Roll out the Chenna sort of a rope with a touch oil in your hands or by sprinkling little or no flour on the surface you're rolling.
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