Chhanar Jilapi – Jalebi Made of Homemade Fresh Ricotta Cheese

Chhanar Jilapi by With A Spin

I had been craving for Chhanar jilapi(a.k.a jilebi) for several years.  The last few times, we visited Bangladesh, I asked my father-in-law, my uncles and aunts to feed me some chhanar jilapi, but they all came back with the same answer, every time.  Chhanar jilapi is only available during Ramadan in the town I am from.  Off course, every time we visited, Ramadan was months away.  Imagine my disappointment!


The regular, big, crunchy jilapis are available through out the year.  Off course, I make sure I eat my fair share of the regular kind that I miss while out of Bangladesh.  If not the first day after I land in the capital city of Dhaka, by the second day, I am usually at this particular shopping center where there are lines of snack shops frying huge, crunchy jilapis from mid-morning to mid-afternoon.  As unhealthy as it may be, one of those juicy, crunchy huge jilapi is what I would have for lunch.  If it happens to be that my mom is also visiting Bangladesh at the same time, she gladly joins the party.  We team up and don’t care whether thick, hot syrup somehow makes its way to our sleeves.


Chhanar Jilapi 1 by With A Spin

Unlike the typical crunchy types, chhanar jilapi is more on the softer side.  The cheese coils are flat rather than the regular two and half knot.  Its interior texture is somewhat like rosgolla, with a thin outer skin that forms from frying the fresh cheese coils.  The crunchy type is made of flour and urad lentil but chhanar jilapi is made of freshly prepared ricotta cheese.  The crunchy type has its own place but those can never take the place of chhanar jilapi.  No matter how many crunchy ones I eat while vising Bangladesh, my craving for chhanar jilapi still remains.  Since we are probably not going to be in Bangladesh during Ramadan anytime soon, I had to give making chhanar jilapi at home a try.  What better time is it to make these jilapis than during Ramadan?

Chhanar Jilapi 2 by With A Spin


Frying the jilapis is a very important step to achieve the inner softness of these sweets.  The temperature of the oil should neither be too hot or mild hot.  If oil is too hot the jilapis will brown without cooking in the center.  On the other hand, if oil is only warm, the jilapis will absorb a lot of oil and crack. Make sure oil is on low medium heat.  Bubble will form when you add the jilapis to the oil and they need to be fried for about 10-12 minutes to perfectly cook inside and get a golden brown hue outside.  Try creating waves in the oil with a spoon while frying making sure not to prick any with the spoon in the process.

Chhanar Jilapi 3 by With A Spin

For those who are not fasting, happy feasting.  For the rest who is fasting during Ramadan, may your prayers and fasting be accepted.




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  1. says

    I don’t believe what I am seeing here. I so so love this sweet and indulge like crazy when I am in Kolkata. Never ever thought of making it at home but now that I have the recipe, I will. They look fantastic Lail and appreciate your efforts in creating them at home.

  2. says

    I’ve never tried this! They look really good though and anything with cardamom syrup is great in my books. It’s funny how so many things are only available during Ramadan in India. In Hyderabad, I believe it’s Haleem that’s the specialty during Ramadan,


    • says

      Lost in translation. Thanks, Afrin, for catching.

      I’ve updated the Bangla version of the recipe. The English version of the recipe already had the measurement.