How to Cook Perfect Chhanar jilipi Cottage cheese dumplings

Without fail making ultimate Chhanar jilipi (Cottage cheese dumplings) easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Chhanar jilipi (Cottage cheese dumplings) with 9 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Chhanar jilipi (Cottage cheese dumplings).

Ingredients for Chhanar jilipi (Cottage cheese dumplings)

1. Prepare : chaana/cottage cheese.

2. Prepare : flour/maida.

3. Prepare : suji/dry semolina.

4. Prepare : corn flour.

5. Prepare : Baking soda.

6. Needed : Oil.

7. Prepare : Sugar.

8. Prepare : Water.

9. Needed : cardamoms.

If all ingredients Chhanar jilipi (Cottage cheese dumplings) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Chhanar jilipi (Cottage cheese dumplings)

1. To make chaana boil milk and add lemon juice on it until the milk separates, and pour the residue/chaana in a clean cloth and tie it until all the water drains out..

2. Knead the chaana/cottage cheese with maida,corn flour and baking soda,sugar a pinch until it becomes a smooth paste,consistency should be very fine no lumps.

3. Take small batches out of the mixture and and roll it pin shape then into a semi-circle with both the side tucked in,thus making many jilipis.

4. Deep fry in oil until it turns out brownish in colour.

5. In a separate pan take water and plenty of sugar and bring it to boil until thickness develops and it turns into syrup, put some cardamoms in it.

6. Simmer the hot jilipis in the sugar syrup and keep it aside for the jilipis to soak in and serve it hot anytime.

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