Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup coconut milk
- 1/4 cup cashew milk
- 1/4 cup sugar
- 1/4 tsp cardamom powder
- 1/4 tsp baking powder
- 1/4 cup coconut flakes
- 1/4 cup chopped cashews
- Oil for 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, sugar, and cardamom powder.
2. Add coconut milk and cashew milk to the dry ingredients and mix well to form a smooth batter.
3. Fold in coconut flakes and chopped cashews into the batter.
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 spiral shape, starting from the center and moving outward.
7. Fry the jilapi until golden brown on both sides.
8. Remove the jilapi from the oil and place them on a paper towel to remove excess oil.
9. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 10-12 jilapis
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Almond milk can be used instead of cashew milk.
- Desiccated coconut can be used instead of coconut flakes.
Variations:
- Add a few drops of rose water to the batter for a floral flavor.
- Use pistachios instead of cashews for a different flavor and texture.
Tips and tricks:
- Make sure the oil is hot enough before squeezing the batter into it.
- If the batter is too thick, add a little more milk to thin it out.
- If the jilapi breaks while frying, add a little more flour to the batter.
Storage instructions:
Store the jilapi in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the jilapi in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the jilapi on a platter with a sprinkle of coconut flakes and chopped cashews.
Garnishes:
Garnish the jilapi with a drizzle of honey or syrup.
Pairings:
Serve the jilapi with a cup of hot tea or coffee.
Suggested side dishes:
Serve the jilapi with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the jilapi is too soft, add a little more semolina to the batter.
- If the jilapi is too hard, add a little more milk to the batter.
Food safety advice:
- Make sure the oil is not too hot, as it can cause burns or fires.
- Use caution when handling hot oil and hot jilapi.
Food history:
Shahi jilapi is a popular sweet in South Asia, particularly in Bangladesh and India. It is made by squeezing a batter of flour, sugar, and milk into hot oil in a spiral shape.
Flavor profiles:
The coconut and cashew flavors in this shahi jilapi are complemented by the sweetness of the sugar and the warmth of the cardamom.
Serving suggestions:
Serve the jilapi as a dessert or snack.
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Region: Indian