Jilapi

Jilapi, as Bangalis call it, is probably the most popular sweet in all over Bangladesh, India and Pakistan. I had Lebanese Jilapi as well, they call it 'Jilabia'​ or 'Shabbaq'. In other parts of India it is called Jilebi. But I had the best Jilapi in Dhaka, they are big, crispy and jucy. Now a days Jaypuri Jilapi is popular with younger generation, it's thin and small, often called 'Reshmi Jilapi'

I like the traditional Dhakaiya Jilapi and I learned to make it from the best, one of the roadside Jilapi makers. I befriended one in Panthapoth in Dhaka who gave me all the tips I needed.

My friend on Panthopoth, Dhaka teaching me.

The main important thing is the Jilapi batter mix will have to be fermented, that is the key. In tropical countries the heat ferments it overnight without any raising agent added to the mix, Often they add some yogurt to help it along. In cold countries you have to use some kind of raising agent, like Yeast or Baking powder. If self-raising flour is available, use it, you won't need any raising agent. Besan (chickpea flour) is added to give it a slightly chewy texture.

Syrup:

(Make syrup first because it will take about an hour to cool down)
5 cup Sugar.(1kg)
2 cup water.
Lemon juice of 1/2 lemon
Elachi essence 1 tsp.

Add the ingredients in wide but deep pot and heat until sugar is dissolved then let it cool.

Batter:

1¼ cup self rising flour. (If using plain flour you will need to add 1/2 tsp yeast).
¼ cup gram flour (besan)
1 cup cold water

Mix gently, vigorous mixing of flour often makes the mix gluey and shaping the jilapi will be a little difficult. 

Leave for 15-30 min.

Frying

I litre Oil+1 cup ghee on medium heat under 175c It's better to have medium heat, to have jilapy cooked through.

Use a piping bag or squeezy bottle to shape jilapi on oil and fry. Turn them over once to fry both sides evenly.

When golden, lift them up, drain the oil, and drop them in Syrup. The lifting sieve should never touch the syrup because if syrup drops in the oil, it will burn and you will get black spots on the Jilapi.

Use a separate spoon or sieve to push them down to absorb the syrup, it takes only few seconds, you will see syrup getting in. After that take them out. Done!

Points to remember:

• If oil is too hot, outside will get cooked too soon while inside will remain uncooked and jilapi will not absorb syrup and will be dry and soft.
• If syrup is hot Jilapi will get soft.