Jalebi is also called as Zulbia. Jalebi is a popular dish in West Asia, North Africa and South Asia. This is made up of maida batter fried in Ghee or oil and sweetened in sugar syrup. Jelabi is one of the most found and widely used street food in North India. You can find at least one Jelabiwala in every crowded street corner. Jelabi is best savored with curd or rabri in North India. If you have ever been to Northern India, never miss having the Jelabi.
The word jalebi is a derived from the Arabic word zulabiya or can be from the Persian word zalibiya, the name for a similar dish. In Iran this is traditionally be given during Ramadan. Jelabi is believed to be brought to India by Persian invaders in the fifteenth century. Jelabi is known in different names in different countries. In Syria, Israel, Lebanon, Egypt and Iraq it is known as “zalabia” or “zalabiya”, in Maldives it is “zilēbi”., “jeri” in Nepal and zlebia or zlabia in Tunisia, Libya and Algeria.
Jelabi has an english cousin in USA known as funnel cake which is an American dish
Cooking Time: 2 Hrs
Serving Size of Jalebi Recipe : 4 persons
Ingredients for Jalebi
Curd / Yogurt – ½ cup
Sugar – 3cups
Baking soda – pinch
Saffron – few
Oil/Ghee -for deep frying
Directions to prepare Jalebi
Mix maida, yogurt and baking soda with enough water to make it in to a smooth pouring consistency (should be similar to heavy Lassi) batter
Let the flour ferment for next 20 to 24 hours, so keep it covered.
Once fermented, mix the batter with a blender or hand for another 10 to 15 minutes.
Prepare sugar syrup by 2 cups of water in sugar and keep it in low flame and stir it continuously.
Add saffron in between and keep stiring till the syrup is viscous enough to form a string when you pour from a spoon.
Take shallow pan and pour Ghee/ oil for frying.
Put the batter in a Jelabi cloth with a thin slit so that on squeezing the you should get a thing line of dough coming out of slit.
Squeeze the dough in the shape of Jelabi circles in to the hot oil from the Jelabi cloth.
Fry till the Jelabies are golden crispy by turning Jelabies gently few times so that both sides are fried properly.
Once fried properly, dip Jelabies in the sugar syrup for 2 to 3 minutes
Drain and soak in sugar syrup for 2 – 3 mins
Take them out of the syrup and serve hot.
In different places different ingredient are added in the Sugar syrup for flavor. Lime juice and or Rose water can be added for flavor in the sugar syrup as per your wish.
Saffron in sugar syrup gives the color to the Jelabi
Food Color can be added in the syrup to get the Jelabi the color which is not an healthy option.
Instead of jalebi cloth you can use empty sqeezey Tomato Ketchup pack or use a coconut shell with small hole in it.
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