Jilapi / Jilebi
History
Jalebi, also known as zulbia, jilapi, mushabak and zalabia, is an Indian and Pakistani sweet popular all over South Asia, in Egypt and the Middle East. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the Indian subcontinent and Iran. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water).
Ingredients
I want to make Jilapis
Estimated Cooking time 30 minutes.
| Checklist | Ingredients | Quantity |
| All Purpose flour | Cup | |
| Rice flour | Table Spoon | |
| Yogurt | Table Spoon | |
| Baking Soda | Tea Spoon | |
| Kesari/Orange Food Color (optional) | Tea Spoon | |
| Sugar | Cup | |
| Water | Cup | |
| Green Cardamom | Piece | |
| Lime Juice | Tea Spoon | |
| Oil | Cup |
☛ Take All Purpose flour in a bowl
☛ Add Yogurt into it
☛ Add Rice flour into it
☛ Mix everything Properly
☛ Slowly add water and make a batter. Batter should not be very thin or very thick. Make sure no lumbs is present in the batter. Thin batter will not allow you to make Jilpai curves . if you make thick you will not be able to put it in oil properly
☛ Keep it covered for 10 minutes
☛ On other side take Sugar in a sauce pan.
☛ Add water to the sugar. Water quantity should be half of the sugar.
☛ Add 5 crushed green cardamom into it.
☛ Add food color into it.
☛ Let it boil for 5-10 minute. Syrup should be thich but not sticky.
☛ Add lemon juice with the syrup so that when it gets cold doesn't crystalized.
☛ Now take the batter and add baking soda into it. After adding baking soda mix little bit so that it spreads evenly.
☛ Take the batter in a sauce jar.
☛ Heat Oil in a pan. Oil quantity should be enough to have atleast 1 to 1.5 inch depth in frying pan. Oil should be in medium heated not too much or not too low.
☛ Not put the batter in Jilapi form into the oil. You will see batter will popup quickly. if it doesn't then you oil is less heated. If it popps up before you complete the curve then oil is over heated.
☛ Fry both side until it turn golden
☛ Now take it out of oil and directly add in to the sugar syrup. keep it for 1 minute and flip both side so that sugar syrup is soaked by jilapi well.
☛ Take it out of the syrup and serve it.
Yummy Crispy Jilapi is ready to serve.