Where does it come from?
Though the roots of the jalebi are difficult to trace, one has to go to ancient Persia where there was a sweet known as zoolabiya or zulebia.It was made during Ramzan and distributed to the poor.
How did it reach India?
Jalebi arrived in India with the Persian-speaking Turkish invaders, and soon became a prominent part of the culinary culture.
It is also mentioned by a Jain writer in 1450 AD and in 17th century literature like Bhojanakutuhala and the Sanskrit work Gunyagunabodhin
It is also mentioned by a Jain writer in 1450 AD and in 17th century literature like Bhojanakutuhala and the Sanskrit work Gunyagunabodhin
Jalebi and its avatars
In pic: Chanar jilipi
In 500 years, jalebi has morphed into many avatars. Let's have a look at some of them
* Jaleba: A true heavyweight in the family, a jaleba weighs as much as 300 grams and are famously found in the night markets of Indore
* Paneer jalebi: Less crispy and heavy; the trick is to add crushed paneer to the jalebi batter
* Chanar jilipi: Popular in Bengal, this sweet is more a pantua (Bengali gulab jamun) in the form of jalebi
* Mawa jalebi: Crumbled mawa is mashed and mixed with milk. After 1 hour, this is added to the regular mixture of maida and dahi, and the rest of the process is the same
* Imarti or jhangiri: A traditional sweet made with urad dal
In 500 years, jalebi has morphed into many avatars. Let's have a look at some of them
* Jaleba: A true heavyweight in the family, a jaleba weighs as much as 300 grams and are famously found in the night markets of Indore
* Paneer jalebi: Less crispy and heavy; the trick is to add crushed paneer to the jalebi batter
* Chanar jilipi: Popular in Bengal, this sweet is more a pantua (Bengali gulab jamun) in the form of jalebi
* Mawa jalebi: Crumbled mawa is mashed and mixed with milk. After 1 hour, this is added to the regular mixture of maida and dahi, and the rest of the process is the same
* Imarti or jhangiri: A traditional sweet made with urad dal
Its foreign avatars
* Pani Walalu (Sri Lanka): Pani walalu is the Sri Lankan version made with undu (urad) and rice flour
* Africa: The Arabian sweet spread to African countries like Algeria, Tunisia and Libya and we see them in a honeysoaked avatar
* Africa: The Arabian sweet spread to African countries like Algeria, Tunisia and Libya and we see them in a honeysoaked avatar
A must sweet for every festival in India
With time, the sweet became synonymous with celebrations in India
* The decorative Sindhi ghevar is eaten with thandai during Holi
* Tamil Nadu and Bihar also love to have jhangiri during Holi
* The combination of fafda-jalebi is enjoyed by Gujaratis during Dussehra
* The decorative Sindhi ghevar is eaten with thandai during Holi
* Tamil Nadu and Bihar also love to have jhangiri during Holi
* The combination of fafda-jalebi is enjoyed by Gujaratis during Dussehra
Why wait for an occasion
But, seriously speaking, who really needs an occasion? Be it with dahi or rabri, thandai or ice cream, honey or samosa chai, fafda or kadhi, or just by itself, the jalebi is nonpareil. Bon appetit!
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