Every Indian has once or more than once has tasted jalebis in their lifetimes. This popular sweet has the ability to take the devourer into a roller coaster ride as unique as its shape. The way jalebi has found its way into our lives is just appalling. If you think about it, we have our Bollywood heroes singing songs at breathtaking locales praising their love to be as sweet as jalebis! What’s even more shocking is the fact that unlike popular belief, jalebis are not even Indian!
Jalebis are known to be of Western Asian origin and were referred to as Zolabiya, Zalabiya, or Zulabiya. Abu Muhammad al-Muzaffar ibn Sayyar has supposedly mentioned Zalebiya in his cook book-Kitab al-Tabikh around the 10th Century. These recipes crossed the seas just like our spices when our traders went to their lands and vice-versa. Another tale goes around a Jain writer, Jinasura who in his script, Priyamkarnrpakatha mentions a dish similar to jalebi that is made to celebrate harmony and peace among the people around 14th Century. A Sanskrit script dated around 1600 CE, Gunyagunabodhini is the oldest text in India to have talked about a recipe to the likes of today’s jalebis.
In the contemporary world, it seems the Gulf countries have let us take over the jalebis as zalebiyas are seldom available there. The ones available don’t even remotely resemble the richness of their ancestors. In fact, zalebiyas are more popular in North Africa (Algeria, Libya, and Tunisia) and among the North Yemeni Jews is served as a Hanukkah sweet.
Jalebis in India have been perfectioned to the point that they have lost their identity and become Indian as much as any other sweet would be. The different varieties of jalebis that are available in India are-
Usually, jalebis are made of maida and fried in oil, and then soaked in sugar syrup. What adds to their taste is their petite composition. In some parts, jalebis are fried in desi ghee and can weigh up to 250 gms. These are called jalebas.
This cousin of jalebi is prepared in urad dal and has a flower-like appearance as opposed to the spiral ones we usually eat.
As its name suggests, Paneer is the major ingredient in this jalebi. It is majorly popular in Odisha and parts of Bengal.
Gur jalebis are very rarely found in shops and are delicious to eat. Instead of sugar syrup, the jalebis are soaked in premium quality jaggery and fried in desi ghee elevating its taste and quality.
Jalebis although can be savored alone, it would be sacrilegious to eat it sans any of the following food items-
- Rabdi- This milk-based dish is the ultimate partner to your jalebi and their friendship has withstood the test of time.
- Milk- In regions of Uttar Pradesh, Doodh Jalebi is a popular breakfast option due to its richness.
- Fafda- Popular in regions of Gujarat, the combination also includes a raw papaya salad and chutneys
- Jalebi and curd- Imagine the sourness of dahi combined with the sweetness of jalebi melting in your mouth. This popular combination has found fans in Delhi, Punjab, U.P., and Bihar.
- Indori Poha- A native to Indore, this combination is yet to receive all the love it deserves from people.
Reading this blog would definitely make you crave for some delicious piping hot jalebis. Place your order now and get 25% OFF on your order.
P.S- We also have premium quality gur jalebis in stock for you!