How to Prepare Speedy Chhanar jilipi (Cottage cheese dumplings)

Chhanar jilipi (Cottage cheese dumplings).

Chhanar jilipi (Cottage cheese dumplings)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chhanar jilipi (cottage cheese dumplings). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chhanar jilipi (Cottage cheese dumplings) is one of the most well liked of current trending meals in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Chhanar jilipi (Cottage cheese dumplings) is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have chhanar jilipi (cottage cheese dumplings) using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chhanar jilipi (Cottage cheese dumplings):

{Get 150 g of chaana/cottage cheese.
{Get 4 tbsp of flour/maida.
{Make ready 2 tbsp of suji/dry semolina.
{Take 2 tbsp of corn flour.
{Prepare a pinch of Baking soda.
{Make ready As needed of Oil.
{Make ready of Sugar.
{Make ready As needed of Water.
{Take 2-3 of cardamoms.

Instructions to make Chhanar jilipi (Cottage cheese dumplings):

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