Jalebi, also known as zulbia and zalabia, is a sweet popular food in some parts of South Asia, West Asia, North Africa, and East Africa.
It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the Indian subcontinent and Iran.
This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallised sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water.
Jalebi is eaten with curd or rabri (in North India) along with optional other flavours such as kewra (scented water). This dish is not to be confused with similar sweets and variants like imarti and chhena jalebi.
In the Indian subcontinent, it is known as Jalebi and served with sweetened condensed milk dish, rabri or eaten with kachori and vegetable curry in the northern part of the Indian subcontinent.
In Iran it is known as zolbia in Persian and in addition to being sweetened with honey and sugar is also flavoured with saffron and rose water.
It's one of my favourite Indian sweets. When I was a kid, my family (my mother, father and sister), we used to go to Shimla (a popular tourist city in Himachal Pradesh, India) on vacations and there was a sweets shop where we always had Jalebi or Jalebi with hot milk. I have many beautiful childhood memories attached with this dessert.
And now whenever I visited my parents, my sweet family, we always have Jalebi. We enjoyed it very much when we are together.
I liked this so much that I thought why not give a try to this. When tried, it came out super delicious. So here I am sharing the recipe of one of the famous sweets of India.
To make Jalebis
To make sugar syrup
To make Jalebi batter
To make Sugar Syrup
To make/fry Jalebis