Jalebi, a spiral-shaped juicy sweet dish, satisfies sweet craving. While many people call it as national sweet dish, it is also known by other names such as Jilapi, Zalabia, Zulbia and Mushabak. The word ‘jalebi’ is derived from the Arabic word ‘zulabiya’ or the Persian ‘zolbiya’. Jalebi’s recipe came to India through Persian-speaking Turkic invaders.
You can find a jalebi lover in every corner of India. This unique shaped sweet dish can allure anyone with its attractive appearance. Of all the many delectable Indian sweets , jalebi is considered superlative the world over.
Crisp, crunchy funnel-cake style fried spirals are made up of organic Maida doused in a syrupy sweet sauce which is available in different variety in different regions.
Here are 4 interesting types of Jalebi you must try
1. Jaleba: Jaleba is a king size jalebi deep fried in Ghee and then soaked in sugar water. The crispness and sweetness of jaleba will surely win you heart. It is an irresistible treat for all sweet lovers.
2. Imarti: A traditional delight which is quite similar to Jalebi is Imarti. Its mouth watering appearance and sweet saucy redness will make you feel hungrier. Imarti is made with urad dal , Also imarti is thicker and less crispier than jalebi.
3. Paneer Jalebi: Made out of cottage cheese, this variant of Jalebi must be consumed within 24 hours, else it goes unfit to eat. It is also known as Chanar Jalebi and is particularly found in West Bengal. Its ingredients include full cream milk, lemon juice, all-purpose flour and it is browner than its North Indian version.
4. Rabdi Jalebi : Rabdi itself sounds mouthwatering than its combination with jalebi.
Even though it is Jalebi served with Rabri, still Rabdi Jalebi deserves a separate mention. It is well sought after sweet dish and is garnished with saffron, almonds and pistachios. It is often served as a dessert in North Indian weddings.
5. Khoya Jalebi: It is a famous sweet dish of Jabalpur, Madhya Pradesh and is prepared using a batter of khoya, maida and milk. It tastes best when it is topped with cold milk or mala.