If you find something Creampie and Delicious; you must chose Jilapi/ Jalebi !
It’s a sweetened food, mostly popular in Indian Subcontinent and Middle east. In Bangladesh, you will find Jilapi all over the country’s markets/ Huts. But specially in Ramadan, Bangali/ Bangladeshi’s prefer to eat Jilapi in their Iftar as sweetened item. It’s also a dessert and can be served as warm or cold, but warm served is quite better tasty & crispy. It is somewhat chewy texture with a crystallized sugary exterior coating.
So, don’t late to take the taste of Jilapi, if you visit Bangladesh.
Jilapi is made in different sizes, likely Small, Medium and Big size. The taste may vary due to sizes. But, you will watch in the below link a Giant 2.6 KG size Jilapi/Jalebi, which was specially made for my Son.
https://www.facebook.com/groups/184167502135684/permalink/424721411413624/
Ingredients for Jilapi/Jalebi :
Maida (white flower),
Sugar,
Ghee/ Butter oil,
Saffron – few strands,
Salt,
Spices,
Citric acid or lime juice,
Rose water etc.
How to make Jilapi/Jalebi ?
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Mix sugar with fresh water and heat until it gets single thread consistency. Citric acid or lime juice, rose water is sometimes added to the syrup.
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Dip saffron strands in water and keep aside.
*Take a thick cotton cloth and make a hole in the middle.
*Prepare maida batter to a smooth flowing consistency.
*Heat the ghee/butter oil in a broad frying pan.
*Add saffron water to sugar syrup and mix well. Keep it warm beside the frying pan.
*Fill the cotton cloth with batter, close all corner in hand (knot the cloth from the top) and drop the batter into hot ghee in Jalebi shape.
*Deep fry from both sides till golden in colour.
*Take out and dip it in warm sugar syrup for few minutes.
*Drain the excess syrup and serve hot Jalebi.
Wao ! you will get a classic Jalebi.
What ever the size of Jalebi, the process of making is same.
Thanks.