Ramadan evenings in Bangladesh feel incomplete without a plate of warm, syrupy jilapi. Known locally as jilapi and globally as jalebi, this deep-fried sweet treat is a favourite at iftar tables. The good news? You don’t need to buy it from the market every time. With a few simple ingredients, you can prepare crispy, juicy homemade jilapi right in your kitchen.
Ingredients You’ll Need
To make a traditional Bangladeshi jilbab, gather:
- 1 cup all-purpose flour
- 2 tablespoons cornflour
- 1 tablespoon yoghurt
- A pinch of baking soda
- Water (as needed)
- Oil for deep frying
For sugar syrup:
- 1 cup sugar
- ½ cup water
- 2–3 cardamom pods
- A few drops of lemon juice
Step-by-Step Preparation
Prepare the Batter
Mix flour, cornflour, yoghurt, baking soda, and water to make a smooth, thick batter. Cover and let it rest for 6–8 hours or overnight for slight fermentation.
Make the Sugar Syrup
Boil sugar, water, cardamom, and lemon juice until it reaches a sticky consistency. Keep it warm.
Fry the Jilapi
Pour the batter into a piping bag or squeeze bottle. Heat the oil on medium flame and pipe spiral shapes directly into the oil. Fry until golden and crisp.
Immediately soak the fried jilapi in warm sugar syrup for 1–2 minutes. Remove and serve hot.
Tips for Perfect Crispiness
- Keep the oil temperature moderate.
- The batter should not be too thin or too thick.
- Soak briefly to avoid sogginess.
Summary
Homemade jilapi brings warmth and sweetness to Ramadan evenings. With simple ingredients and the right technique, you can create crispy, golden spirals that taste just like traditional iftar favourites.
FAQs
1. Can I make jilapi without fermentation?
Yes, but slight fermentation gives better texture and flavour.
2. How do I keep jilapi crispy?
Do not soak too long in syrup and serve fresh.
3. Can I store leftover jilapi?
Yes, store in an airtight container and reheat lightly before serving.
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