Chanar Jilepi (Chena ka Jalebi) is a popular traditional Bengali sweet which is a wonderful mix of flavours and tastes to delight your sweet tooth. The unique aspect of this dish is that usually Jalebis are made from flour, but this one is made from Paneer or cottage cheese. The combination of the jalebi with Rabdi is our own twist to the recipe to make it more inviting and fulfilling.
Milk – 1/2 litre (to make 100 gms. Paneer)
Maida – 1 teaspoon
Cornflour – 1 teaspoon
Milk Powder – 1 teaspoon (optional)
Ghee – 1 teaspoon
Baking Powder – 1/2 teaspoon
Sugar – 1/2 teaspoon
Sugar (For sugar syrup) – 1 cup
Oil for frying jalebis
Pistachios (finely chopped for garnishing) – 4 to 5
Servings: 10-12 pieces
Preparation & Cooking Time: 1 hour 30 mins.
Make paneer from the milk by following the method mentioned here. Once done, gently wring out the water using a muslin cloth.
Tie the cloth and hang it for around an hour so that the excess water completely drains out.
Before proceeding, check once again by squeezing. No water should be remaining.
Transfer the paneer to a kneading plate. Add maida, baking powder, milk powder, cornflour, ghee and a teaspoon of sugar.
Knead all the ingredients well till the mix turns into a smooth dough.
Divide the dough into 10-12 equal portions and make balls out of each. Gently and firmly roll out long ropes out of these balls, and swirl them in the form and shape of jalebis. Make sure to press the part at the end of the swirling so that the jalebi does not open while frying.
Add oil into a wok and heat it. It should be warm and not very hot. Turn the stove to sim/low flame.
Deep fry the prepared jalebis in the oil in batches till they turn golden brown in colour.
In the meantime, prepare sugar syrup by adding a cup of sugar in a cup of water in a vessel. Bring it to a boil. Once sugar dissolves, simmer the syrup on low flame until it reaches a sticky consistency.
Once sugar syrup is ready, soak the fried jalebis in it for around 1-2 hours.
Serve Chanar Jilepi with Rabdi to make it a special treat. Sprinkle chopped pistachios for garnishing before serving.
Our Guest Chef of the week is Alifiyah Shabbir who is a passionate food lover and an advocate. Her recipe has been selected because of the way she has played around with the ingredients to come up with a flavourful dish which is tempting and well presented.
Our Guest Chef of the week is Sangeeta Srivastava who is a food lover and a fabulous writer. We loved the chocolaty twist she has given to Sooji ka Halwa which is a popular comfort dessert. This one cannot go wrong. We are sure you will relish this dish to the fullest.
It is such an exciting moment for us as we complete 6 years of sharing the love for food with you all. We are immensely grateful to all our patrons for standing by us through this amazing journey and we hope to have your continued support always.
To celebrate this special occasion, “Tingle Your Taste Buds” brings to you a special contest – “Desserts to de-stress”. As is pretty obvious, you will have to send us a wonderful recipe of a lip-smacking dessert and you might just get published in our first cookery E-Book!
Guidelines for the contest: (Please read through carefully as non-adherence will lead to disqualification)
1. You can send the recipe of any dessert, however milk should NOT be an ingredient of your recipe. So, you need to wear your thinking caps and think of dishes which can be made without the use of milk. (Coconut Milk and milk products like cream, khoya, yoghurt etc can be used)
2. You must send a good quality and original picture of the dish along with your entry. Pictures that are downloaded from the internet will not be allowed.
3. Your submission must include a short 3-4 lines bio of yourself, a couple of lines about the dish, ingredients, servings, preparation and cooking time, process and tips if any.
4. The last date to send in your entries is 15th April, 2018.
5. The jury will include experts from the field and their decision will be final and binding. The entries will be judged on the following parameters – uniqueness, clarity, process, presentation and overall aesthetics of the dish.
6. The top 5 entries will be published in our first cookery e-book and the top 3 entries will be receiving Amazon gift vouchers.
7. If your entry is shortlisted for the final round by us but does not end up among the winners, it will be published on our website.
8. The entries can be sent to firstname.lastname@example.org or email@example.com
Feel free to reach out to us on our Facebook page in case of any queries.
So, what are you waiting for? Don that chef’s hat and get going. We are waiting for your tempting recipes. All the best!
It feels like just yesterday when we had created our page and had posted our first recipe. When we look back on the past 5 years, we are so happy we had such a fulfilling journey which has been possible because of the love and support from all of you. Today, we are contributors on various coveted platforms and our story has been featured on news/media websites and newspapers. We have also been finalists in the “Best Food Blogger of the Year 2016” category at the recently held prestigious Orange Flower Awards.
Below is the link to our story as featured by “Women Of Courage”:
We also had many exciting contests and other activities planned on our social media pages. As a part of those, the below Guest Chef recipe was submitted by Mandavi Jaiswal from Mumbai to mark our 5th anniversary celebrations. Check out this delicious Chocolate Chip Cookies recipe:
The first time we heard about Atukula Laddu, mom was keen to try it. She loves making different types of laddus and this is something she was not aware of. So with little research and mostly her own thinking and experimentation, she gave it a try and it turned out to be delicious at the first attempt. We were excited to share this recipe with Archana’s Kitchen and this recipe was published on their website on 7th December 2016.
We are happy and excited to share with our patrons that we are nominated for the prestigious Orange Flower Awards in the category of Best Food Blogger. The Orange Flower Awards recognize today’s digital creative superstars, and map the way forward for the future – where the digital revolution is heading, and how we, as individual agents of change, can be a part of it. To vote for us, please visit the below link and search for our names, “Anupama Dalmia” and “Usha Dalmia”, in the search box. Both our nominations will be listed and you need to register your vote through your Facebook login. (The email address to be entered while voting should be the one you use for Facebook)
It is your immense support that has helped us grow and we look forward to bring you lots more in the coming months.
While we are working on some interesting recipes to bring to your table soon, you can continue trying out all our existing recipes. As always, we will be eager to know your feedback. Below is the link to list of all the recipes on our website:
It is that awaited time of the year – yes, the festive season is on which means lots of family time and delicious food being cooked at homes. We celebrated Navratra Special week recently and shared a number of recipes to make your festival more special. Some of these recipes are ideal to be relished while observing a fast. Today is Dussehra and we pray on this auspicious day, God gives us all the strength to kill the bad within us and become better human beings with each passing day. Wishing all our patrons a very happy Dussehra and here are the links to all the Navratra special recipes which we hope you all will love.
The sweltering summers play havoc with our appetites and it becomes extremely hard to spend hours in the kitchen to cook meals. It’s only natural that this season we prefer to prepare simple, quick meals which are light on stomach and leave us feeling refreshed. So this week we present to you quick summer recipes which are also healthy. These recipes incorporate all the nutritious ingredients like curd, rice, wheat and a variety of vegetables. Do try these quick summer recipes, even in combination if you wish to, for an effortless, rejuvenating and wholesome meal.