- Paneer or Chenna : 2 cup
- Maida: ½ cup 1 cup
- Sugar: 1 cup
- Baking Powder: 1/2 teaspoon
- Ghe: 1 tablespoon
- Rosewater or elichi: As you want
- Refine oil: To Fry
Chhena Jilabi Cooking Process
Squeeze out water from the chhena.
Add Maida, baking powder and ghee.
Add chhena to it and mash it with hands. Keep it for half an hour.
Divide it into 10 parts. Prepare 6 cm long rolls out of each part and prepare the jilabi shape out of it.
Add 1 cup water to sugar and boil it to make the sugar syrup. The syrup should not be very thick (it should be 1 taar ki chashini i.e. when you take a drop of the syrup between you thumb and finger and streach it, it should make one small line).
Heat oil in a pan and fry the jilabi over low flame.
Put the jilabi in the sugar syrup.