Shahi jilapi
In its own language: শাহী জিলাপি
A giant coiled sweet soaked in syrup, shared at iftar in Old Dhaka
Shahi jilapi is a massive, spiral-shaped sweet from Old Dhaka, Bangladesh, made by deep-frying dough and soaking it in fragrant sugar syrup. Traditionally eaten during Ramadan iftar, it is large enough to be shared by several people and is known for its rich, syrupy taste.
- Weighs up to 2.5 kilograms per piece
- Traditionally shared by several people at iftar
- Originated in the Nawab of Dhaka's kitchen
- Soaked in syrup flavored with rose water and spices
What is Shahi jilapi?
Shahi jilapi is a sweet with a striking spiral form, much larger than typical jalebi. Its dough is made from a mix of flours, including mashkolai dal (a type of split bean), pea-flour, and wheat flour, along with ghee and dalda (a type of vegetable fat). Once fried, the coils are soaked in a syrup flavored with rose water, cinnamon, and cardamom. The result is a sticky, aromatic sweet that is both chewy and crisp, with a size that can weigh up to 2.5 kilograms. Its golden surface glistens from the syrup, and it is usually served hot.
Where does Shahi jilapi come from?
This sweet traces its roots to the kitchens of the Nawabs of Dhaka, where it was first prepared for family gatherings and special occasions. While jalebi has a long history in South Asia, the Shahi jilapi is a more recent creation, introduced to Old Dhaka only a few decades ago. Its name, meaning 'royal jalebi,' reflects its origin in the Nawab's kitchen and its grand size. Over time, it became a favorite in the local community, especially during Ramadan and at celebrations.
How is Shahi jilapi made?
To prepare Shahi jilapi, a dough is formed from various flours, ghee, dalda, and baking powder. The dough is kneaded until smooth, then divided and rolled into long strands. Each strand is twisted into a large coil, then deep-fried until golden. Meanwhile, a syrup is simmered with sugar, water, rose water, cinnamon, and cardamom. The hot, fried coils are immersed in this syrup, where they soak for several hours, absorbing the sweet liquid and swelling in size. The jilapi is served hot, often straight from the syrup.
How and when is Shahi jilapi eaten?
Shahi jilapi is most often enjoyed at iftar, the evening meal that breaks the daily fast during Ramadan. Its large size means it is usually shared among three or four people. In Old Dhaka, families and friends gather to eat it together, sometimes as a snack or at festive events like weddings. It is typically eaten hot, with pieces broken off and shared. The sweet, spiced syrup and chewy texture make it a special treat during celebrations.
Kinds of Shahi jilapi
There are several sweets similar to Shahi jilapi, such as imarti, chhena jalebi, pench jilapi, chikon jilapi, and reshmi jilapi. These may differ in size, ingredients, or shape, but Shahi jilapi stands out for its enormous size and its association with Old Dhaka. Other types of jalebi across South Asia are usually much smaller and made with different flours or flavorings.
What Shahi jilapi means
Shahi jilapi holds a special place in the food culture of Old Dhaka, especially during Ramadan. Chowk Bazaar is famous for selling these sweets at iftar time, drawing crowds who come to share them with family and friends. Its connection to the Nawabs of Dhaka adds a sense of tradition and prestige. Over time, it has become a symbol of festive gatherings and communal eating in the city.
When Shahi jilapi is on the table
Questions people ask about Shahi jilapi
What is Shahi jilapi made of?
It is made from a dough of mashkolai dal, pea-flour, wheat flour, ghee, dalda, and baking powder, deep-fried and soaked in a syrup with rose water, cinnamon, and cardamom.
Where does Shahi jilapi come from?
Shahi jilapi originated in Old Dhaka, Bangladesh, particularly in the area around Chowk Bazaar. It was first made in the kitchen of the Nawabs of Dhaka.
When is Shahi jilapi usually eaten?
It is most commonly eaten at iftar during Ramadan, but is also enjoyed as a snack or at weddings and other celebrations.
How big is a Shahi jilapi?
Each piece can have a radius of several inches and weigh between 1 and 2.5 kilograms, making it much larger than typical jalebi.
How is Shahi jilapi served?
It is served hot, often straight from the syrup, and is usually shared by a group of people who break off pieces to eat.
Good reading and sources
The facts on this page come from the Wikipedia article "Shahi jilapi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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