Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup pistachio powder
- 1/4 cup almond powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 1/4 cup yogurt
- 1/4 cup milk
- 1 tablespoon ghee
- 1 tablespoon rose water
- 1 cup sugar
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Jilapi maker or piping bag with a small nozzle
Step-by-step instructions:
1. In a mixing bowl, combine flour, semolina, pistachio powder, almond powder, baking powder, baking soda, and cardamom powder.
2. Add yogurt, milk, ghee, and rose water to the dry ingredients and mix well to form a smooth batter. Let the batter rest for 30 minutes.
3. In a saucepan, combine sugar and water and bring to a boil. Reduce heat and let it simmer until the sugar dissolves completely and the syrup thickens slightly. Add rose water 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 and carefully pipe the batter into the hot oil in a spiral shape. Fry until golden brown and crispy. Remove from oil and drain excess oil on a paper towel.
6. Dip the jilapi in the warm syrup for a few seconds and remove. Repeat with the remaining jilapi.
7. Serve hot or at room temperature.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 10-12 jilapi
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 42g
Protein: 4g
Sodium: 60mg
Sugar: 28g
Substitutions for ingredients:
- You can use almond flour instead of almond powder.
- You can use cashew powder instead of pistachio powder.
- You can use vegetable oil instead of ghee.
Variations:
- You can add saffron strands to the syrup for a unique flavor and color.
- You can add a pinch of food color to the batter for a colorful jilapi.
- You can add chopped nuts or raisins to the batter for a crunchy texture.
Tips and tricks:
- Make sure the oil is hot enough before piping the batter.
- Pipe the batter in a spiral shape to get the traditional jilapi shape.
- Dip the jilapi in the warm syrup for a few seconds only, otherwise, they will become too sweet.
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 in a microwave for 10-15 seconds.
Presentation ideas:
Serve the jilapi on a platter or in a bowl with some chopped nuts and a drizzle of syrup on top.
Garnishes:
Chopped nuts, edible silver leaf, or rose petals.
Pairings:
Masala chai or rose milk.
Suggested side dishes:
None.
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the jilapi are not crispy, increase the heat of the oil.
- If the jilapi are too sweet, reduce the time they are dipped in the syrup.
Food safety advice:
Make sure the oil is not too hot, as it can cause burns or fires. Keep children away from the hot oil.
Food history:
Shahi jilapi is a popular sweet in South Asian cuisine, particularly in Bangladesh and India. It is made with a batter of flour, semolina, and yogurt, which is piped into hot oil in a spiral shape and then dipped in sugar syrup.
Flavor profiles:
The jilapi has a crispy texture and a sweet flavor with hints of cardamom and rose water. The pistachio and almond powders add a nutty flavor to the batter.
Serving suggestions:
Serve the jilapi as a dessert or a sweet snack.
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Region: Indian