Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 cup yogurt
- 1/4 cup water
- 1 tsp rose water
- 2 cups sugar
- 1 cup water
- 1/4 tsp saffron strands
- Oil for deep frying
Special equipment needed:
- A jilapi maker or piping bag with a small round tip
Step-by-step instructions:
1. In a mixing bowl, combine the flour, semolina, baking powder, baking soda, and cardamom powder.
2. Add the yogurt, water, and rose water to the dry ingredients and mix well to form a smooth batter. Cover and let it rest for 30 minutes.
3. In a saucepan, combine the sugar, water, and saffron strands. Cook over medium heat, stirring occasionally, until the sugar dissolves and the syrup thickens slightly. Keep the syrup warm.
4. Heat oil in a deep frying pan over medium heat.
5. Pour the batter into a jilapi maker or piping bag with a small round tip.
6. Squeeze the batter in a circular motion into the hot oil, making small spirals. Fry until golden brown, turning occasionally.
7. Remove the jilapis from the oil and immediately dip them into the warm syrup. Coat them well and transfer to a serving plate.
8. Serve hot or at room temperature.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 15-20 jilapis
Nutritional information:
Calories per serving: 200
Total fat: 5g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 50mg
Total carbohydrates: 40g
Dietary fiber: 1g
Sugar: 30g
Protein: 2g
Substitutions for ingredients:
- You can use cornstarch instead of semolina.
- If you don't have rose water, you can use vanilla extract or any other flavored extract.
- You can use jaggery or honey instead of sugar.
Variations:
- You can add food coloring to the batter to make colorful jilapis.
- You can add chopped nuts or raisins to the batter for added texture.
- You can sprinkle some coconut flakes or sesame seeds on top of the jilapis for garnish.
Tips and tricks:
- Make sure the oil is hot enough before frying the jilapis to prevent them from absorbing too much oil.
- Dip the jilapis in the syrup immediately after frying to ensure they absorb the syrup well.
- If the syrup becomes too thick, add a little water to thin it out.
Storage instructions:
You can store the jilapis in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the jilapis, place them in a preheated oven at 350°F for 5-7 minutes or until they are warm.
Presentation ideas:
Arrange the jilapis on a platter and drizzle some syrup on top. Garnish with coconut flakes or sesame seeds.
Garnishes:
Coconut flakes, sesame seeds, chopped nuts, or edible flowers.
Pairings:
Classic Shahi Jilapi pairs well with a cup of hot tea or coffee.
Suggested side dishes:
You can serve jilapis as a dessert or snack on their own.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the jilapis become too soft, increase the heat of the oil and fry them for a little longer.
- If the syrup becomes too thin, cook it for a little longer to thicken it.
Food safety advice:
Make sure to use clean and dry utensils and equipment while making the jilapis. Also, make sure the oil is hot enough before frying to prevent any bacterial growth.
Food history:
Shahi Jilapi is a popular sweet in South Asia, especially in Bangladesh and India. It is usually served during festivals and special occasions.
Flavor profiles:
Shahi Jilapi has a crispy texture on the outside and a soft, syrupy texture on the inside. It has a sweet and slightly tangy flavor with hints of cardamom and rose water.
Serving suggestions:
Serve Shahi Jilapi as a dessert or snack on its own or with a cup of hot tea or coffee.
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Region: Indian