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Posted by on Sep 15, 2011 in Desserts, Iftar Recipes | 23 comments

Jilapi Hard to Shape good to Eat! / জিলাপী





For Batter:
. 1 cup plain flour
. 1 and ½ tablespoon gram flour
. 1 teaspoon yeast
. 1 tablespoon oil
. 1 teaspoon sugar
. ½ cup of lukewarm water + 3/4 cup
. Saffron imitation (optional)
.oil for deep fry

For Syrup:
. 2 cup sugar
. 1 cup water


. Empty ketchup bottle
. Flat frying pan about 1.5 ‘’deep




How to make:

1. Dissolve the yeast, sugar in half cup lukewarm water and let it sit for 3 minutes.
2. When you see air bubble in this mixture, add the flour, gram flour, saffron imitation and oil together. You need to add bit more than half cup water to make the batter right consistency. The batter will be thick.
3. Mix it properly and make it smooth. Let it set in a warm place for at least half hour.
4. Heat the sauce pan with water and sugar. Let the sugar melt and syrup is ready turn off the heat.
5. The syrup needs to be little bit cool down.
6. Heat the frying pan on medium high and pour the oil the pan. You can check the oil to drop little bit of batter in the oil, it should come up right away.
7. Fill the batter in the empty ketchup bottle and Squeeze it out in the hot oil. Its shape will be about 2 ‘’ of 2 and ½ circles (first 1 big on then inside the big one another one and connect them with straight line middle).
8. Fry them until golden- brown on both sides.
9. Take out from oil and now deep into the syrup. Let them soak in the syrup 2-3 minutes and take it out.
10. Jilapi is ready to serve.



batter জন্য:
. ১ কাপ ময়দা
. ১ এবং ১/২ টেবিল চামচ বেসন

. ১ চা চামচ yeast
. ১ টেবিল চামচ তেল
. ১ চা চামচ চিনি
. ১/২ কাপ ঈষদুষ্ণ পানি + ৩/৪ কাপ
. জাফরান (ঐচ্ছিক)
. তেল ডুবো ভাজা জন্য
সিরাপ জন্য:
. ২ কাপ চিনি
. ১ কাপ পানি
. খালি সস বোতল
. ১.৫”ডিপ ফ্লাট কড়াই


1. ঈষদুষ্ণ পানিতে yeast, চিনি এবং দ্রবীভূত এটি ৩ মিনিটের জন্য ভিজিয়ে রাখতে হবে।
2. যখন এই মিশ্রণ হাওয়া বুদবুদ দেখতে যাবে ময়দা, বেসন, জাফরান এবং তেল মেশাই।আধা কাপ  চেয়ে একটু বেশি মেশাই। মিশ্রণ ঘন হবে।
3. সঠিকভাবে মিশ্রণ করুন।  এটি অন্তত আধ ঘন্টার জন্য গরম জায়গায় রাখি।
4. পানি ও চিনি সস প্যানে  দিয়ে চুলায় দেই। এবার চিনি গলে সিরা হল তাপ বন্ধ করি।
5. সিরা ঈষদুষ্ণ হওয়া  প্রয়োজন।
6. ১.৫”ডিপ ফ্লাট কড়াই তেল ঢালি।  তেলে সামান্য মিশ্রণ দিয়ে তেলের তাপ চেক  করি।

7. খালি সস বোতল মধ্যে মিশ্রণ গরম তেলে জিলাপীর আড়াই প্যাঁচ দেই।
8. জিলাপী বাদামী করে ভাজি।
9. তেল থেকে উঠিয়ে জিলাপী সিরায় ছাড়ি। জিলাপী ৮-১০ মিনিট ডুবিয়ে রাখি।

10. সিরা থেকে উঠিয়ে জিলাপী গরম গরম পরিবেশন করি।

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. অসাধারণ। খুবই ভাল লাগছে, আপনি দেশি রান্নাগুলোকে বিদেশী ভাষায় সবার মাঝে ছড়িয়ে দিচ্ছেন। আমার ব্লগে পাঠক জিলাপির রেসিপি চেয়েছে, আপনার এই জিলাপি রেসিপির লিঙ্কটা সেখানে দেয়ার জন্য ধন্যবাদ।

    আপনি যদি আমার পাঠকদের জন্য আপনার জিলাপির রেসিপিটি বাংলায় করে দিতেন তাহলে আমি তা আমার ব্লগে গেস্ট রেসিপি হিসেবে, আপনার রেসিপি হিসেবে ছাপাতে পারি। ছবিসহ মেইল করে দিলেই হবে।

    অনেক ধন্যবাদ। ভাল থাকবেন।

    • Thanks for your offer. I am really honoured. I feel embarrassed to say that I never write in Bengali before, i mean recipe writing and I don’t have software for that.But I will try. If I succeed , I let know.

  2. in number 2 when you said ‘babble’ above-you should have said: bubble. babble means to talk without making sense, like a baby will babble. But bubble is little pockets of air rising in the hot oil or water.
    Also, in Number 6 when you said “it should sizzle and come right away” You should have said come UP or rise to the surface right away.

    I hope this helps, English is probably not your first language, but you are doing quite well anyway. I just thought I would help you, since a lot of people who read your website may not understand English well and they might not figure out what you meant, so it needs to be made very easy for them. Sometimes older people too have a hard time figuring out how things should have been said. I hope this helps you out.

    Feel free to ask any questions any time and I will do my best to help you : ) bl

    • Sorry for late reply. I am very happy to find a reader like you. It is true that English is not my 1st language and this recipe was the 1st post ever I wrote: What you or even I can feel to read this post. I appreciates your Effort. Thanks.

      • very nice thank you

  3. প্রিয় রওনক জাহান,

    আপনাকে অভিনন্দন। আপনার জিলাপি’র রেসিপিটি আমার ব্লগে পাবলিশ হয়েছে, অতিথি রেসিপি বিভাগে। দেখুন এই লিঙ্কে –।

    ব্লগে আপনার মন্তব্য পেলে খুশি হব। আমার ফেইসবুকেও আপডেট দিয়েছি।

    ধন্যবাদ ভাল থাকবেন।
    ভূলু | ভূলু’স রেসিপি

  4. Do you use dry yeast . Thanks.

  5. Hello,can you explane me different from gram flour and plain flour :)I am from Yugoslavia and realy would like to try this :).Thanks

    • Nice to hear that you want to try this recipe. Gram flour is yellow pea flour. gram flour is available in Indian grocery . Thanks.

  6. I am waiting for the response of my request that I have made to you regarding preparation of Chum Chum in the way that the seet makers of Dist. Rajbari, Bangladesh are making which very very fimilar. Out side looks very dry with full coatings of mawa while inside the chum chum when we breake it finds full of syrup and spaces inside too.

    Thanks and best wishes
    Shams AlHqKhan Rajbari

    • Please try my Chum cum recipe. It is same like your word. outside coated with maow and inside soft and juicy. I promised that you will just love it. Thanks

  7. Apu, thanks for your recipe. I have 2 questions.
    1. Why jilapi gets soft after sometimes. If I make it today and surve next day then it is not that crispy/fresh on the next day. Pls explain why is it so and suggest what to do.
    2. I made ‘khurma’ exactly as you described in recipe. Taste is fine but not that hard as it is in Bangladesh. Pls let me know how to make it hard as desh’s one.
    Thanks in advance.

    • For jilapi, Syrup is very important. syrup needs to be one thread consistency and lukewarm and fry jilapi on medium heat. jilapi will come like professional but if you serve one day after. then put in Refrigerator.
      khurma needs to fry medium heat, it will be hard. When khurma becomes in roomtemperature then put in syrup. hope next time you will get everything perfect. Thanks.

  8. Apa, jilapi was terribly sweet with 2 cups sugar. how to reduce sweetness? if I reduce sugar syrup will be watery. Please suggest.

    • Jalapi suppose to be sweet but for you when you take jalapi from syrup, just hung a bit to drop extra syrup from jilapi(ami jalapi kathi diye uthai,then kichu somoy jhulai rakhi,ete kore extra rosta pore jay). Hope it will help. Thanks

  9. Your jilapi recipe is one of the best on Internet. Really appreciating your hard work to let us learn from your site. Thanks ..

  10. খুব সহজেই করতে পারবো চেষ্টা করি ..

  11. Love thos recipe….thanks apu…doi ta mishti hole hobe?

    • most welcome. ei recipe-te kono doi -r use nai api.

  12. Salaam, can you please advise what’s the best way to keep the jilapi crisp for longer? Thanks

    • Make sure thick syrup, fry jilapee in medium heat should do the trick. Thanks

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