In a small bowl, pour warm milk and add semolina. Give it a good mix. Keep it aside and let it soak for a few minutes.
Take the chana out of the muslin cloth and transfer it to a plate. Add soaked semolina, milk powder, all-purpose flour, green cardamom powder, ghee and baking powder.
Knead it for a few minutes until the chana becomes smooth and non-sticky. It may take 10-15 minutes.
Then divide the dough into 15-16 small balls.
Take one ball and roll it into a 5-6 inch long rope. Swirl it up to form a jilipi. Then slightly pinch and press the end of the rope on the side of the jilipi. (Watch the video)
As the dough is very soft, be very gentle while shaping the jilipis. Sometimes it might crack but don’t worry, just pinch it.
Note: If while shaping the jilipis, it breaks or you are not able to form the jilipi then it means the dough is too soft. In this case, add more flour and knead it well. Then try again.
Make the rest of the jilipis in the same manner.
Pour oil in a deep pot/pan. Heat it over a medium flame. Once it heats up, lower the flame.
Carefully drop the jilipis into the hot oil. Deep fry in small batches (3-4 at a time).
Once one side of the jilipi turns golden brown, flip and cook the other side as well.
While the jilipis are cooking, heat the sugar syrup over a low flame on another burner.
When the jilipi turns golden brown on both sides, carefully take it out on a plate lined with absorbent paper.
Allow it to cool down a little (for just 1-2 minutes). Then drop them into the sugar syrup.
Continue cooking all the jilipis, take them out, let them cool down a little and then drop them into the syrup.
After adding all the jilipis into the syrup, increase the flame and bring the syrup to a boil.
Boil the jilipis for 1-2 minutes. Then switch the flame off. Cover the pot with a lid. And let it soak for 30 minutes.
After 30 minutes, chanar jilipi is ready to serve (you can serve it both hot and cold).
Enjoy!