Shahi jilapi: Difference between revisions

| name = Shahi Jilapi

| image = Jilapi1.JPG

| image_size = 250px

| caption = Traditional Shahi jilapi from [[Old Dhaka]]

| alternate_name =

| country = =[[Chowk Bazaar|Chawkbazaar]], [[Old Dhaka]], [[Bangladesh]] {{flagicon|BGD}}

| region = [[Old Dhaka]] along with [[Bangladesh]]

| creator = cook of the [[Nawab of Dhaka|Dhaka Nawab's kitchen]]

| course = [[Dessert]]

| served = Hot

| main_ingredient = [[Vigna mungo|Mashkolai dal]], [[Ghee]], Pea-flour, [[Flour]], [[Dalda]], [[Sugar syrup]]

| variations = Pench Jilapi, Chikon jilapi, Reshmi jilapi

| calories =
| other =

'''Shahi jilapi''' ({{lang-bn|শাহী জিলাপি|Shahī Jilapi|Royal Jalebi}}) is a famous and traditional sweetmeat originating from [[Chowk Bazaar]], an iftar and food hub in [[Old Dhaka]] of [[Bangladesh]], which is very popular throughout the country.<ref>{{cite webnews |script-title=bn:মচমচে জিলাপির কদরই আলাদা|url=https://www.jugantor.com/todays-paper/city/51998/%E0%A6%AE%E0%A6%9A%E0%A6%AE%E0%A6%9A%E0%A7%87-%E0%A6%9C%E0%A6%BF%E0%A6%B2%E0%A6%BE%E0%A6%AA%E0%A6%BF%E0%A6%B0-%E0%A6%95%E0%A6%A6%E0%A6%B0%E0%A6%87-%E0%A6%86%E0%A6%B2%E0%A6%BE%E0%A6%A6%E0%A6%BE|publisherwork=[[Jugantor]]|language=bn|access-date=2020-03-23}}</ref> Especially, in [[Ramadan]] it is most commonly prepared and sold in Chawkbazar of Old Dhaka which is a popular [[iftar]] [[hub]] to the [[DhakaiyaDhakaiyas|natives of Dhaka]].

This traditional jilapi is made by twisting the dough like a [[Spiral|coil]]. Radius of the each jilapi can be a few inches and weight canvaries befrom 1 orto 2 kg or even 2.5 kilograms.<ref>{{cite webnews |script-title=‘bn:...ঠোঙায় ভইরা নিয়া যায়’যায়|url=https://www.prothomalo.com/life-style/article/566461/%E2%80%98...%E0%A6%A0%E0%A7%87%E0%A6%BE%E0%A6%99%E0%A6%BE%E0%A7%9F-%E0%A6%AD%E0%A6%87%E0%A6%B0%E0%A6%BE-%E0%A6%A8%E0%A6%BF%E0%A7%9F%E0%A6%BE-%E0%A6%AF%E0%A6%BE%E0%A7%9F%E2%80%99|publisherwork=[[Prothom Alo]]|language=bn|access-date=2020-03-23}}</ref> This jilapi is round shape-twisted. It is so huge that it is eaten in [[iftar]] or [[snacks]] by a group of 3 or 4 persons.<ref>{{cite webnews |title=Round and round for the best jilapis|url=https://www.thedailystar.net/news/round-and-round-for-the-best-jilapis|publisherwork=[[The Daily Star  (Bangladesh)|The Daily Star]]|access-date=2020-03-23}}</ref> Shahi jilapi, known for its large size but the great taste of its makes it unique and its name substantial.<ref>{{cite news |script-title=bn:শাহী জিলাপি ভোজনে বাদশাহি স্বাদ|url=https://www.banglanews24.com/cat/news/bd/654357.details|work=[[Banglanews24.com]]|language=bn|access-date=2020-03-23}}</ref>

Although [[jilapi]] was created in the early fifteenth century, ''Shahi jilapi'' is a bit more modern addition. It was introduced to the [[Dhakaiya|Dhakaiya people]] a few decades ago. Families living in old Dhaka, used to buy it and ate it together. Gradually, it also became popular at [[iftar]] and wedding or occasional banquets, and many others started to make it. The word ''[[Shahi]]'', means something which is ''royal''. Shahi jilapi came from the shahi kitchen(literally royal kitchen) of the [[Nawab of Dhaka|Nawabs 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 is '''Shahi Jilapi'''.<ref>{{cite webnews|title=Amidst a delicious chaos|url=https://www.thedailystar.net/wide-angle/amidst-delicious-chaos-1417687|publisherwork=[[The Daily Star  (Bangladesh)|The Daily Star]]|access-date=2020-03-23}}</ref>

* [[Vigna mungo|Mashkolai dal]]

* [[Baking powder]]

* [[Sugar syrup]]

* Pea-flour

* [[Ghee]]

* [[Dalda]]

* [[Flour]]

* [[Cooking oil|Oil]]

* [[Rose water]]

* [[Cinnamon]]

* [[Cardamom]]

At first ingredients like [[flour]], [[baking powder]], [[powdered milk]] and [[salt]] are mixed together. A paste is made by mixing [[Milk|hot milk]] and [[flour]] together . After rubbing the paste by hands like the dough of a [[Roti|ruti]], 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 into [[Cooking oil|oil]]. Syrup is made from [[sugar]], [[water]], [[cinnamon]] and [[cardamom]] in another pot keepingwhile inmaking mindsure that the syrup shouldn'tis benot too thick or heavy. After that, the fried jilapies are then poured into the syrup as early as possible and get heated again for 4-54–5 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. ThisThe isprocess howthen the delicious shahi jilapi is madeends.<ref>{{cite webnews|title=Shahi jilapi|url=https://m.risingbd.com/recipes/news/227943/%E0%A6%B6%E0%A6%BE%E0%A6%B9%E0%A7%80-%E0%A6%9C%E0%A6%BF%E0%A6%B2%E0%A6%BE%E0%A6%AA%E0%A6%BF|publisherwork=[[Risingbd.com]]|language=bn|access-date=2020-03-23}}</ref>