Makar Sankranthi Special Sweet - Chanar Jilapi

Makar Sankranti is celebrated across the country as a tribute to the Sun God and farmers, symbolising gratitude, prosperity, and new beginnings. So the festive season is here, and it calls for indulging in some delightful sweets! In this blog, we bring you a delicious recipe for Chanar Jilapi, a recipe from a trusted exporter of sunflower oil.


Ingredients

  1. Milk - 2 litres (full cream)

  2. Lemon juice - 3 tablespoon

  3. Milk powder - 3 tablespoon

  4. Semolina - 3 tablespoon

  5. Milk - 4 tablespoon

  6. Flour - 2 tablespoon

  7. Baking powder - 1/2 teaspoon

  8. Cardamom powder - 1 teaspoon

  9. Saffron - few strands

  10. Oil - 200 ml

  11. Ghee - 1 tablespoon

  12. Sugar - 200 grams

  13. Few cardamom



Method

  1. In a deep vessel, boil 2 litres of milk on a medium flame. Let the milk reduce to ⅓.

  2. Add lemon juice and ½ cup water and mix well. Add the lemon juice and water to the milk and start mixing with a ladle on a low flame.

  3. Eventually, the milk will begin to curdle. Once curdled, switch off the flame and strain the chana.

  4. Take a clean white cloth, place the chana and tie a knot in the opposite direction in the cloth.

  5. Place the chana on a flat surface and place weight for around 45 minutes to remove the excess water.

  6. Take 4 tablespoons of warm milk in a bowl, mix in the semolina thoroughly, and knead the chana on a plate with your hands until it forms a smooth, lump-free paste.

  7. Toss in the cardamom powder, saffron threads, milk-semolina mixture, all-purpose flour, and baking powder. Knead the chana until it feels oily to the touch.

  8. Separate the mixture into equal, small-sized balls. Then, using your hands, roll each ball into 5–6 inches long.

  9. Make a knot with both ends of the thread, and if there are any cracks, gently massage the cracked area to smooth it out. Repeat the process with the remaining Jilapis.

  10. To make the syrup, put the sugar, water, whole green cardamom, and saffron threads in a deep pot and boil them for 8 to 10 minutes over medium heat. 

  11. Meanwhile, in a skillet over medium heat, put oil and ghee.

  12. Once it's combined, fry the jilapies on medium heat until reddish brown. Transfer the fried jilapies to sugar syrup and soak them for 2-2.5 hours.

  13. Chana Jilapies is ready to be served. 

About TNEO:
Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

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