Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup yogurt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/2 cup water
- 1 1/2 cups sugar
- 1 cup water
- Oil for deep frying
Special equipment needed:
- Jilapi maker or piping bag with a small round tip
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, baking soda, salt, cardamom powder, and saffron strands. Mix well.
2. Add yogurt and water to the dry ingredients and mix until a smooth batter forms. Cover the bowl and let the batter rest for 30 minutes.
3. In a saucepan, combine sugar and water and bring to a boil. Reduce heat and let the syrup simmer for 5 minutes. Turn off the heat and keep the syrup warm.
4. Heat oil in a deep frying pan over medium heat.
5. Fill the jilapi maker or piping bag with the batter.
6. Squeeze the batter into the hot oil in a circular motion to form spiral shapes. Fry until golden brown.
7. Remove the jilapis from the oil and immediately dip them into the warm syrup. Let them soak for 2-3 minutes.
8. Serve the Cardamom-Saffron Shahi Jilapis warm.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 12-15 jilapis.
Nutritional information:
Calories per serving: 180
Total fat: 3g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugar: 27g
Protein: 2g
Substitutions for ingredients:
- You can use cornflour instead of semolina.
- You can use lemon juice instead of yogurt.
Variations:
- You can add rose water to the syrup for a floral flavor.
- You can add chopped nuts to the batter for a crunchy texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the jilapis.
- Squeeze the batter into the oil in a continuous circular motion to form spiral shapes.
- Dip the jilapis into the syrup immediately after frying to ensure they soak up the syrup.
Storage instructions:
You can store the Cardamom-Saffron Shahi Jilapis in an airtight container at room temperature for up to 2 days.
Reheating instructions:
You can reheat the jilapis in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
Serve the Cardamom-Saffron Shahi Jilapis on a platter garnished with chopped nuts and saffron strands.
Garnishes:
- Chopped nuts
- Saffron strands
Pairings:
- Masala chai
- Rose lassi
Suggested side dishes:
- Samosas
- Pakoras
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the jilapis are not crispy, increase the heat of the oil.
- If the jilapis are too crispy, reduce the heat of the oil.
Food safety advice:
- Make sure the oil is not smoking before frying the jilapis.
- Use a slotted spoon to remove the jilapis from the oil to avoid burns.
Food history:
Shahi Jilapi is a popular sweet in Bangladesh and India. It is usually served during festivals and special occasions.
Flavor profiles:
The Cardamom-Saffron Shahi Jilapis are sweet, crispy, and have a floral flavor from the saffron and cardamom.
Serving suggestions:
Serve the Cardamom-Saffron Shahi Jilapis as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian