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15-Minute Instant Jilapi Recipe By Banglar Rannaghor

Discover how to make Instant Jilapi in just 15 minutes with our easy and foolproof recipe! Perfect for beginners, this quick and delicious dessert will satisfy your sweet tooth with its crispy outside and juicy inside. No need to wait for hours; follow our simple step-by-step instructions to create this traditional Bengali sweet at home. Whether you're craving a sweet treat or looking for a festive dessert, this Instant Jilapi recipe is a must-try. Don't forget to subscribe to Banglar Rannaghor for more mouthwatering recipes and cooking tips!


  • Sugar Syrup:

  • 1 cup water

  • 2 cups sugar

  • 1 tsp lime or lemon juice

  • 1 tbsp ghee

  • ¼ tsp cardamom powder or 2 cardamom pods

  • Jilapi Batter:

  • 1 cup all-purpose flour (maida)

  • 3 tbsp hung yogurt (water drained)

  • ¾ cup water (minus 1 tbsp)

  • ¼ tsp baking soda

  • Cooking oil for frying


  1. Prepare the Sugar Syrup:

  • In a pot, add 1 cup of water and 2 cups of sugar. Bring to a simmer and cook until the sugar is dissolved. Do not overcook; the syrup should be light so it can easily soak into the fried jilapi.

  • Turn off the heat and add 1 tsp lime or lemon juice, 1 tbsp ghee, and ¼ tsp of cardamom powder or 2 cardamom pods. Set aside to cool to room temperature.

  1. Make the Jilapi Batter:

  • In a mixing bowl, add 1 cup of all-purpose flour (maida) and 3 tbsp of hung yogurt (water drained). Mix well.

  • Slowly add ¾ cup of water (minus 1 tbsp). If the batter is too thick, add 1 tsp of water; if it's too runny, add 1 tsp of flour. The batter should have a smooth and runny consistency, thin enough to flow freely through a piping bag or squeeze bottle.

  • Add ¼ tsp of baking soda and mix well.

  1. Fry the Jilapi:

  • Heat cooking oil in a pan to about 350°F (hot water helps the jilapi to puff up).

  • Pour the batter into a piping bag or squeeze bottle.

  • Squeeze the batter into the hot oil in a spiral shape. Right after adding the jilapi, lower the temperature and fry until brown and crispy.

  • Using a spider or slotted spoon, pick up the fried jilapi and drop it into the sugar syrup (which should be at room temperature or lukewarm, but not hot).

  • After soaking the jilapis for 30-40 seconds, take them out and drain.

Serve and Enjoy:

  • Enjoy the jilapi right away or keep them in the freezer for a quick and no-fail treat. They turn out crispy on the outside and juicy on the inside. It's hard to have just one!

This instant jilapi recipe is perfect for satisfying your sweet tooth in just 15 minutes. Whether you're a beginner or an experienced cook, this recipe is easy to follow and yields delicious results every time.


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