Jhilapi

The Thin and Crispy Jalebi with Om Gold Rice Bran Oil

The Thin and Crispy Jalebi with
Om Gold Rice Bran Oil

Jhilapi is like a thinner and crispier version of jalebi, famous in Sambalpur. It’s deep-fried in spirals and dipped in sugar syrup—perfect for a sweet craving!

Watch Recipe

Duration: 25 Minutes

Ingredients

Essential Ingredients

All-purpose flour (Maida) – 1 cup
Rice flour – 2 tbsp (for extra crispiness)
Besan (Gram flour) – 1 tbsp
Curd – 2 tbsp (for slight fermentation)
Baking soda – A pinch (optional)
Sugar – 1 cup
Water – ½ cup
Cardamom powder – ½ teaspoon
Oil or ghee – For deep frying

How to Make
It Perfectly

Prepare the Batter
- Mix maida, rice flour, besan, and curd in a bowl.
- Add water little by little and whisk until smooth. The batter should be thick but pourable.
- Let it rest for 4-5 hours (or overnight for best results).
Make the Sugar Syrup
- Heat sugar and water in a pan. Stir well.
- Boil until it becomes slightly sticky (not too thick).
- Add cardamom powder for flavor.
Frying the Jhilapi
- Heat oil in a pan.
- Pour the batter into a piping bag (or an empty ketchup bottle with a nozzle).
- Squeeze out thin, circular spirals directly into the hot oil.
- Fry on medium heat until golden and crispy.
Dip in Syrup & Serve
- Immediately dip the hot jhilapis into warm sugar syrup for 20-30 seconds.
- Take them out and let them cool for a bit.