 Traditional shahi jilapi fromOld Dhaka | |
| Type | Iftar,snacks |
|---|---|
| Course | Dessert |
| Place of origin | Chowk Bazaar,Old Dhaka,Bangladesh |
| Region or state | Old Dhaka along withBangladesh |
| Associatedcuisine | Bangladesh |
| Created by | cook of theDhaka Nawab's kitchen |
| Serving temperature | Hot |
| Main ingredients | Mashkolai dal,ghee, pea-flour,flour,dalda,sugar syrup |
| Similar dishes | Jalebi,imarti,chhena jalebi, pench jilapi, chikon jilapi, reshmi jilapi |
Shahi jilapi (Bengali:শাহী জিলাপি,romanized: shahī jilapi,lit. 'royal jalebi') is a famous traditional sweet originating fromChowk Bazaar inOld Dhaka ofBangladesh, which is well-known throughout the country.[1] ForRamadan it is most commonly prepared and sold in Chowk Bazaar of Old Dhaka, a longtimeiftar hub to thenatives of Dhaka.
This traditional jilapi is made by twisting the dough like acoil. The radius of each jilapi can be a few inches and the weight varies from 1 to 2.5 kilograms.[2] It is so large that it is eaten in iftar or as asnack by a group of three or four people.[3][4]
Althoughjilapi was created in the early fifteenth century,Shahi jilapi is a bit more modern addition. It was introduced to theDhakaiya people a few decades ago. Families living inOld Dhaka, used to buy it and ate it together. Gradually, it also became popular atiftar and wedding or occasional banquets, and many others started to make it. The wordShahi, means something which isroyal. Shahi jilapi came from the shahi kitchen(literally royal kitchen) of theNawabs of Dhaka. They would eat it during family occasions and that's where the idea came from. Thus, therefore, the name of this large, delicious and famous sweetmeat isShahi Jilapi.[5]
etc.
At first ingredients likeflour,baking powder,powdered milk andsalt are mixed together. A paste is made by mixinghot milk andflour together . After rubbing the paste by hands like the dough of aruti, it is then divided into several pieces and each of the piece is given a long shape. Then the pieces are turned into coil shape by twisting and get deep fried intooil. Syrup is made fromsugar,water,cinnamon andcardamom in another pot while making sure that the syrup is not too thick or heavy. After that, the fried jilapies are then poured into the syrup as early as possible and get heated again for 4–5 minutes. As a result, the jilapies swells a little bigger. Then, for a couple of hours, the jilapies are kept inside the syrup so that all of the juice enters into the jilapi which makes them almost two times bigger. The process then ends.[6]
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