Jalebi

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Jalebi

A cook preparing hot Jalebis

Jalebi (Urdu: جلیبی ) is a fried sweet made from maida flour, commonly prepared in India, Pakistan and Bangladesh. Jalebi is thought to have originated in the north of India, but most likely it originated Punjab.

The Persian word for Jalebi is "Zoolbiah". It is made by deep-frying batter in a pretzel shape, instead of the funnel cake shape common in the U.S., then soaked in syrup.

Jalebis are bright orange or yellow in colour, but are also available in white.

It can be served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish.

It is derived from jangiri. A similar sweet is "Emarti", which is red-orange in colour and sweeter in taste, made in Uttar Pradesh. Jalebis in Orissa are also sometimes made of chhena.

Jalebi is one of the most popular sweets in India and is served as the Celebration Sweet of India especially during the national holidays like Independence Day and Republic Day in the government offices, defence and other organisations.

Jalebi is similar to the sweet referred to as "Zangoola", popular in the middle east.

1 Ingredients
2 Preparation
3 Further reading
4 See also

[edit] Ingredients

2 cups All purpose flour (maida), 1½ tbsp. fine grained semolina or rice flour, ¼ tsp. baking powder, 2 tbsp curd (plain yogurt), 1¼ cups warm water, ½ tsp. saffron threads, slowly dry-roasted and powdered, 4 cups sugar, 2 2/3 cups water, ½ tsp green cardamom seeds powder, 1½ tbsp. kewra water or rose water, Ghee or vegetable oil for frying

[edit] Preparation

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

Add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave in the syrup for at least 4-5 minutes so that they are thoroughly soaked. Take them out of syrup and serve hot.