Odisha's Chhena Jalebi, A Cheesy Dessert For Winter Indulgence

Whether you’re an Odia local or a dessert lover exploring regional delicacies, chhena jalebi is a must-try for a cheesy and sweet indulgence.

Nikita Toppo

Updated Nov 29, 2024, 09:10 AM IST

When it comes to Indian desserts, jalebi is the favourite of many people. But do you about chhena jalebi from Odisha? Made with cottage cheese or chhena, it is among the most unique and flavorful creations of the state. This dessert is also popular in the eastern India, including West Bengal and Bangladesh, where it is also fondly referred to as Chanar Jilipi. Unlike the classic wheat-flour-based jalebi that is popular throughout India, chhena jalebi uses freshly prepared cottage cheese as its base and the dough is infused with a touch of semolina and spices like cardamom. It is then hand-shaped into pretzel-like spirals before being deep-fried to a golden brown. These crispy, cheesy spirals are then soaked in a fragrant sugar syrup enriched with saffron and cardamom, resulting in a dessert that is both rich and melt-in-the-mouth. Whether served hot or chilled, it is sure to give you a burst of sweetness with every bite. But for the best results enjoy it warm, fresh out of the syrup. You can also pair it with a cup of spiced tea during winter.

Chhena Jalebi Recipe- Serves 12

Prep time 10 min, cooking time-12 min

With its cheesy base, syrupy sweetness and delicate preparation, chhena jalebi offers a taste of Odisha’s rich culinary heritage.

Ingredients

For the Paneer Jalebi Batter

Quantity	Ingredients
½ cup	Paneer cubes
½ cup	All-purpose flour
⅛ tsp	Baking powder
1 tbsp	Cornflour (cornstarch)
¼ tsp	Red-orange food colour
¼ cup	Milk

For the Sugar Syrup

Quantity	Ingredients
1 cup	Sugar
½ cup	Water
6-8 strands	Saffron
2 drops	Lemon juice
¼ tsp	Cardamom powder

Other Ingredients

Quantity	Ingredients
For frying	Oil
For garnish	Pistachios

Method

Blend paneer cubes in a mixer to form a smooth paste. Avoid adding water during blending. Transfer the paneer paste to a bowl. Add all-purpose flour, baking powder, cornflour, food color, and milk.
Mix thoroughly with a spatula or whisk until the batter is smooth and fluffy.
In a pan, combine sugar, water, and lemon juice over medium heat. Stir until the sugar dissolves and the mixture begins to boil.
Add saffron strands and simmer on medium-low heat for about 5 minutes, until the syrup thickens slightly. Stir in cardamom powder and turn off the heat.
Fill a piping bag fitted with a star or round nozzle with the jalebi batter. Heat oil in a pan over medium heat. When the oil is hot, pipe the batter into spiral shapes directly into the oil. Secure the ends of the spiral to prevent unwinding.
Fry until the jalebis are golden brown and crisp on both sides. Remove and place on a paper towel to drain excess oil. While still warm, transfer the fried jalebis into the sugar syrup and soak for about 2 minutes. Flip the jalebis and soak the other side for an additional 2 minutes.
Remove from the syrup and place on a serving plate. Garnish with pistachios and serve immediately.

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