Ingredients :
½ gallon whole milk
4 teaspoons white vinegar or strained lemon juice
2 teaspoons flour
1 teaspoons dry powdered milk
1 teaspoon sugar
¼ teaspoon baking powder
2 tablespoons ghee/melted butter
Oil, for deep frying
1 cup sugar
1 cup water
3-4 green cardamom
Steps to make ChHana (Ricotta cheese)
1. Line a colander or sieve with a large piece of cheesecloth or kitchen towel that has been folded 3-4 times. Place the lined colander or sieve over a large bowl or sink.
2. Boil milk in a large thick-bottomed saucepan over medium high heat. Stir occasionally, scraping the pan bottom, to avoid scorching.
3. Mix vinegar/lemon juice with 4 tablespoon of water and add to boiling milk.
4. Look out for curd-mass to separate from greenish water. As curds rise and come to the surface stop the stove.
5. Run a spatula along the bottom of the pan occasionally to free up any stuck curds.
6. Gently begin to ladle curds into the prepared sieve or colander.
7. Wrap the cloth around the cheese and rinse under running water without pressing the cheese.
8. Gather the edges of the cloth, tie or fasten into a knot and allow to cool and drain for 2 hours minimum to overnight.
Steps to make Jilapi coils
1. Knead chhana(fresh ricotta) until smooth.
2. Mix flour, milk powder, baking powder and butter to form a soft dough.
3. Divide chana dough into 8-9 portions.
4. Roll each portion into a thick rope. Be careful that there is no cracks.
5. Slowly coil the rope leaving very small space between them.
Steps to make Syrup
1. In a heavy bottomed pan, boil water, sugar and cardamom in medium heat.
2. Stir occasionally until sugar dissolves and bubble starts forming.
Steps to cook Jilapi
1. In a deep pan, heat oil to medium hot.
2. Add the jilapis in batches and fry in low medium heat.
3. Create waves in the oil with a spoon as you fry to achieve evenly fried Jilapis. Take caution not to prick any jilapis.
4. Fry until golden in all sides.
5. Remove from oil and add to the hot syrup immediately.
6. Soak jilapis in syrup for 3-5 minutes.
Notes
i) A large fine muslin cotton can be used in place of cheesecloth. Using white is recommended to refrain from any cloth dye contamination.
ii) Store cheese in an airtight container and refrigerate if you not using immediately.
iii) You may apply some ghee/butter on your palm when coiling/making the jilapis.
iv) The syrup temperature should be warm to medium hot, not boiling when submerging the jilapis.
v) Turn the stove to low in between batches to let the oil temperature reduce a bit. Otherwise, the jilapis may get overcooked on the outside making them hard in the center.
vi) You may use a food processor to make the chana smooth instead of kneading by hand.
vii) Fry the jilapis as soon as you are done coiling to avoid causing cracks.
viii) Frying time may vary between 10-12 minutes for each batch.
ix) These chana jilapis are best served hot/warm.
½ gallon whole milk
4 teaspoons white vinegar or strained lemon juice
2 teaspoons flour
1 teaspoons dry powdered milk
1 teaspoon sugar
¼ teaspoon baking powder
2 tablespoons ghee/melted butter
Oil, for deep frying
1 cup sugar
1 cup water
3-4 green cardamom
Steps to make ChHana (Ricotta cheese)
1. Line a colander or sieve with a large piece of cheesecloth or kitchen towel that has been folded 3-4 times. Place the lined colander or sieve over a large bowl or sink.
2. Boil milk in a large thick-bottomed saucepan over medium high heat. Stir occasionally, scraping the pan bottom, to avoid scorching.
3. Mix vinegar/lemon juice with 4 tablespoon of water and add to boiling milk.
4. Look out for curd-mass to separate from greenish water. As curds rise and come to the surface stop the stove.
5. Run a spatula along the bottom of the pan occasionally to free up any stuck curds.
6. Gently begin to ladle curds into the prepared sieve or colander.
7. Wrap the cloth around the cheese and rinse under running water without pressing the cheese.
8. Gather the edges of the cloth, tie or fasten into a knot and allow to cool and drain for 2 hours minimum to overnight.
Steps to make Jilapi coils
1. Knead chhana(fresh ricotta) until smooth.
2. Mix flour, milk powder, baking powder and butter to form a soft dough.
3. Divide chana dough into 8-9 portions.
4. Roll each portion into a thick rope. Be careful that there is no cracks.
5. Slowly coil the rope leaving very small space between them.
Steps to make Syrup
1. In a heavy bottomed pan, boil water, sugar and cardamom in medium heat.
2. Stir occasionally until sugar dissolves and bubble starts forming.
Steps to cook Jilapi
1. In a deep pan, heat oil to medium hot.
2. Add the jilapis in batches and fry in low medium heat.
3. Create waves in the oil with a spoon as you fry to achieve evenly fried Jilapis. Take caution not to prick any jilapis.
4. Fry until golden in all sides.
5. Remove from oil and add to the hot syrup immediately.
6. Soak jilapis in syrup for 3-5 minutes.
Notes
i) A large fine muslin cotton can be used in place of cheesecloth. Using white is recommended to refrain from any cloth dye contamination.
ii) Store cheese in an airtight container and refrigerate if you not using immediately.
iii) You may apply some ghee/butter on your palm when coiling/making the jilapis.
iv) The syrup temperature should be warm to medium hot, not boiling when submerging the jilapis.
v) Turn the stove to low in between batches to let the oil temperature reduce a bit. Otherwise, the jilapis may get overcooked on the outside making them hard in the center.
vi) You may use a food processor to make the chana smooth instead of kneading by hand.
vii) Fry the jilapis as soon as you are done coiling to avoid causing cracks.
viii) Frying time may vary between 10-12 minutes for each batch.
ix) These chana jilapis are best served hot/warm.
