Another lovely sweetly
festival (Bengali New Year) is just round the corner. And you know, the
celebration is not afar. The actual celebration will start from 14th
April. I prefer to celebrate such moments with something that is made at home.
When I make food that helps me recall by-gone-days, even
build some memories. Today’s takeaway generation has lost much of that. It doesn't really leave much room for
remembrance, do they? I try to collect the recipes from old cookbooks, Ma’s
diary, faded handwritten notes scribbled by grandma – perhaps now ready to slip
away. That is how some of the nostalgia survives.
Today’s Chana’r Jilipi Recipe I am sharing with you, was
made by Grand Ma.
Ingredients for making Chana'r Jilipi: (for 10-12 pieces)
For Jilipi:
Homemade Cottage Cheese / Casein (fresh made): 1 cup
Khoya Kheer / Mewa: 1 cup
Suji / Semolina: 2 tbsp
Refined Flour: 2 1/2 tbsp
Baking Powder: a pinch
Melted Butter to mix Refined Flour
Green Cardamom Powder - 1/2 tsp
White Oil for frying
For Syrup:
Water - 3 cup
Sugar - 6 cup
Green Cardamom - 5-6
Method for making Chana'r Jilipi:
1. Soak Semolina in 4 tbsp of warm water for 15 minutes.
2. Take Casein, Mewa in a mixing bowl.
3. Melt Butter in a pan. Add Refined Flour. Mix well. Add this to Casein Mix.
4. Add soaked Semolina to Casein Mix. Add Cardamom Powder.
5. Knead well. Make a smooth dough.
6. Divide the dough in small equal size balls. Roll each balls in long strips. Give them coil shape like Jilipi. Leave them aside for 5-7 minutes.
7. Meanwhile you can make Sugar Syrup. Take all ingredients (except green cardamom) in a deep-bottom aluminium pan. Wait till Sugar dissolves in the water. Add Green Cardamom. Stir well. Boil the Syrup till it gets 1-string* consistency.
[1 String consistency* : Place one drop of syrup in between your thumb and forefinger. To taste the consistency you have to pull apart them gently. If only one thin thread is formed, it indicates that you have got 1-String consistency.]
7. Heat oil in a frying Pan. Fry those coil shaped Jilipi in medium hot oil until they become dark brown, but not too dark.
8. Dip them into Sugar Syrup. Keep them in the Syrup for at least 3-4 hours. It will soak the syrup.
No comments:
Post a Comment