Jalebi is also called mushabak, zalabia, zulbia or jilapi. It is an Indian dessert famous all over Western and South Asia. It is made by making a batter of flour and fried in a circular or pretzel shape. Jalebi is then added to sugar syrup to absorb the sweetness.
You can serve it warm or even cold. But, freshly made warm jalebi is always a delicious treat for people living in Asia.
Crispy and orange-colored jalebi is famous for its unique shape. A lot of writers and poets have used jalebi to quote poetic metaphors and references. In Pakistan and India, jalebi is known to be an essential part of traditional festivals and weddings.
Jalebi is also loved in foreign countries such as the UK. It is made in hot oil while using a clean cloth to give it shape and added to warm sugar syrup and this process is enchanting. You can have it with a breakfast of poori sabzi, or take it in the evening with tea.
You can also serve it as a dessert after a pleasant lunch or dinner with your family. Jalebi is mostly made by local halwai or sweet vendors because people consider it hard to make at home. However, there are many easy jalebi recipes to make your jalebi easy and hassle-free.
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The oldest version of Zulbiya is related to the early 10th century from an Old Persian cookbook by Muhammad bin Hasan-al-Baghdadi named ‘Kitab-al-Tabeekh‘. The recipe of this dish is mentioned there describing the detailed method of this traditional sweet.
Zulbia is still famous in Iran as an essential dessert on the New Year Platter called ‘Nawroz’. It was drenched in rose water. However, Indian jalebi is a different version of this dessert. It has a different taste and shape and it is added to the sugar syrup instead of honey.
By the time, jalebi has become a famous sweet of Nepal, Pakistan, and India along with other countries like the UK. Jalebi’s recipe in the UK is a bit different in taste and shape.
Jalebi is famous in a lot of countries and is made with many variations. Particularly in different areas of India, it is made with many variations. Here are some of the different types of jalebi famous in different regions.
Jalebi is a traditional jalebi recipe. It is the thick and bigger size jalebi, thus called jaleba. One Jaleba weighs around 250 gm or even more. It is fried in Desi Ghee and is famous in North India.
This Jalebi is made of cottage cheese and must be consumed within a day. It is also called Chanar Jalebi and specifically famous in West Bengal. It is made of full cream milk, flour, lemon juice and is darker in color.
It is shaped like a flower and is also called Imarti, amreti, or jhangiri. It’s believed to have originated from North India and become famous in South India. and made of ground urad dal and doesn’t need any fermentation thus can be made easily in less time. It is a healthier version of jalebi.
Urad ki Jalebi
Urad daal is used in this version of jalebi instead of flour. It has a slight sour taste and is mostly made in Bihar and Eastern UP.
Khoya Jalebi is mostly famous in Jabalpur, Madhya Pradesh. It is made with a mixture of milk, khoya, and maida. It is topped with malai or cold milk to enhance its flavor.
It is a famous jalebi recipe in Hindi culture. This jalebi is served with rabri and is garnished with almonds, saffron, and pistachios. It is served in North Indian weddings as a dessert.
What to serve with Jalebi?
Jalebi is a traditional sweet that is lived in many regions of Asia. It can be a wonderful treat to add to your celebrations accompanied by scrumptious meals. You can choose your favorite dishes from the menu below for your festive occasion to compliment the sweetness of jalebi.
- Mains: Chicken Pulao, Beef nihari, Egg masala, dhuwan gosht, and Qeema piyaz are some of the dishes to include in the mains.
- Bread: Serve paratha, poori, or naan with the meal
- Vegetarians: Veg dishes are also essential for vegetable lovers such as Dhaba Daal, Paneer aloo, Baingan ki Sabzi, Aalu Matar, or Ghiya Tori
- Appetizers: Some delicious snack options include Fish strips, Chicken fingers, Potato Cutlets and Hot Shots
- Desserts: Enhance the flavor of Jalebi by adding more desserts like Gurr rice, Andrassay, and Sohan Halwa
- Tips for the smooth cooking process of jalebi:
A lot of people think that making jalebi is a really difficult task and it can’t be made at home. People usually buy it from local halwai shops and street vendors. Jalebi making is not difficult but it needs a technique to make perfect jalebi at home. You can also make jalebi at home by using a traditional jalebi recipe and here are some tips to consider when making jalebi at home. These tips will make your jalebi easy and you will have a perfect outcome.
Jalebi Recipe Tips
- The most essential part of jalebi making is to pick the right quantity of ingredients. Always measure your ingredients and add the exact quantity of each ingredient.
- Always make your batter in the right consistency. The jalebi batter should not be too thick or thin. It should have a smooth and perfect consistency.
- In summer, keep it aside for 8 to 10 hours for feminization. However, leave it overnight in winters for better fermentation.
- Always fry your jalebis on low to medium flame. If you make them on high flame, they will change color soon from outside but will remain raw inside.
- If you keep the flame high, the jalebis will probably break and lose their original texture and shape.
- While adding jalebis to sugar syrup, make the syrup warm. When you add jalebi in cold sugar syrup, it will not absorb it well hence you will not get the perfect flavor.
Q: What are the ingredients of jalebi?
A: The basic ingredients of jalebi are maida, ghee, and saffron.
Q: How can I make my jalebi soft and crispy?
A: Always fry your jalebi on medium flame and dip it in warm sugar syrup to make it soft and crispy.
Q: Are Jalebis healthy?
A: No, jalebi itself is not a healthy sweet but a delicious treat for your sweet tooth. However, Doodh Jalebi is a Pakistani Jalebi recipe. It is a healthy version of jalebi where jalebi is dipped in milk instead of sugar syrup. It makes a wonderful meal for winter evenings.
Q: What does Jalebi taste like?
A: Jalebi is sweet. It tastes like you have added a soft crispy sweet to your mouth.
Q: Can we use Eno instead of baking powder in jalebi?
A: Yes, you can add Eno instead of baking powder as it will work just like baking powder. Traditionally, Eno powder is used to make jalebi so it is a safer option.
How to make Jalebi Recipe quick?
Making jalebi can be very exciting if you have an authentic jalebi recipe Punjabi. Take a bowl and mix flour, cornflour, ghee, curd, baking soda, and orange food color. Mix the ingredients well and make a smooth batter. Your batter should not have lumps in it.
Keep the consistency of the batter accurate. It must not be too thick or thin. Make the batter with flowing consistency to shape it well. Leave the batter for at least 8 to 10 hours to fermentation. It will make jalebi taste better and aromatic. Take a Muslim cloth and make a potli.
Fill it with the batter and make a small hole in the cloth. It will help you pour the batter easily in hot oil for frying. Deep fry the jalebis and give them a circular shape. Fry them until they are crispy and golden.
For sugar syrup, heat water in a separate bowl and add sugar to it. Stir it well and make syrup. When the mix gets one string consistency, your sugar syrup is ready. Add cardamom powder, saffron, and rose essence in it to make it aromatic and flavourful.
Add fried jalebis in warm sugar syrup and let them absorb the syrup for 3 to 5 minutes. Take them out and place them on a foil-lined tray. Garnished it with nuts and ‘Chandi ka Wark’ and served hot.
The delicious and mouth-watering sweet is ready to delight you. Enjoy it with your beloved ones and spread joy. Try following the jalebi recipe thoroughly to avoid making a messy jalebi.
Yummy Jalebi Recipe
Ingredients for Jalebi
- 3 cups All-purpose Flour
- 2 cups Hung Curd
- 1/2 cup Desi Ghee
- 1/2 cup Corflour
- 1,1/2 Pinch of Baking Soda
- 1/2 tbsp Edible Orange Food Color
- 2 cup Sunflour Oil
Ingredients for Sugar Syrup
- 1/2 tbsp Powdered Green Cordamom
- 3 cup Sugar
- A pinch of Safferon
- 3 cups Water
- Fre drops of Rose Essence
Preparation of Jalebi
- Take a bowl and mix all-purpose flour, baking soda, and cornflour in it
- Add orange food colorand ghee and mix well
- Make a slightly thick batter with flowing consistency
- Keep it aside to ferment for around 8 to 10 hours in summers and overnight in winters
- Keeping it asideprovides the unique Khatta flavor to jalebi
Preparation of Sugar Syrup
- Heat water in a wok for sugar syrup
- Keep the flame onmedium temperature
- Add sugar and let itdissolve
- Cook the syrup untilit gets one string thickness
- Add rose essence,cardamom powder, and saffron
- Stir well and turnthe flame off
- Heat oil in a wok
- Keep the flame low tomedium
- Take a Muslim clothand fill it with the batter
- Make a potli of the cloth
- Pierce a small hole in it
- Squeeze the clothinto the hot oil while keep making concentric circles
- Move inside out to make perfectcircular jalebi
- Fry until jalebi turns golden and crispy
- Take out friedjalebis and soak them in sugar syrup
- Sugar syrup must be warm
- Wait for 5 minutes
- Line a butter paper or foil
- Place jalebis over it
- Garnish the jalebi with nuts