Jalebi is a fried sweet made from maida (wheat flour), commonly prepared in India, Pakistan and Bangladesh. Jalebi is thought to have originated in the northern India, most likely in the Punjab region. It is made by deep-frying batter in a pretzel shape, instead of the funnel cake shape common in the U.S., then soaked in syrup.
Jalebis are bright orange or yellow in colour, but are also available in white.
It can be served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish.
Jalebi is one of the most popular sweets in India and is served as the Celebration Sweet of India especially during the national holidays like Independence Day and Republic Day in the government offices, defence and other organisations.
Jalebi is similar to the sweet referred to as "Zangoola", popular in the middle east. The Persian word for Jalebi is "zoolbiah," while it is called "jeri" in Nepal, derived from jangiri, and the Mogul Emperor Jahangir.
For more fascinating 'J' pictures click here
I have a sweet tooth - well just three of them in my upper jaw. Does that tell you something about my liking for things like Jalebi.
ReplyDeleteNever tried it, of course. Probably just as well - wouldn't have anything left to hang my denture on.
Yummy, I love hot jalebis, straight out of the kadai.
ReplyDeleteMy hubby loves them cold in chilled milk.
Great choice for 'J'
i must tell you how much we love indian sweets - some of them are very much like greek sweets, especially the fried flour-sugar-water ones, which we commonly have in hania, too
ReplyDeletecela doit être délicieux (mais pas très bon pour le régime ;o) ). On dirait du miel sur ta photo.
ReplyDeleteit must be delicious (but not very good for the regime o)). Looks like honey on your photo.
I have seen these but did not know what they were... I found your 'J' post most informative and I promise the next chace I get I will try these sweets.
ReplyDeleteMine's Here
That looks delicious! I am in for something new, for this is absolutely new to me!
ReplyDeleteLooks yummy! I thought you posted a photo of a gummy sweet. love to try this someday
ReplyDeleteThe most original (to me) and most informative I have seen today. Now, if I could only taste it too...
ReplyDeleteMmmmmmmmmmmmmmm! Very very appetising!
ReplyDeleteThat sweet looks horribly fattening to me, and utterly delicious! LOL!
ReplyDeleteWhat gives it the bright colour?
From your description I'm very curious what it would taste like -- I'm pretty sure I'd like it, as there are very few foods and treats that I don't...
ReplyDeleteVery interesting...and tempting, but isn't it too fat ?
ReplyDeleteHowewer,Indian cooking is delicious !
miss Yves
A very interesting and appropriate choice for "J!"
ReplyDeleteRe your comment about Jack London, he grew up in and around Oakland, California. As a writer, he had a place near Sonoma in the wine country. He is famous in the U.S. for his adventure stories, especially "The Call of the Wild."
Would love to try one, they look like they'd be gone in about 2 bites And forever on the hips...
ReplyDeleteSurely they would be good on my diet!
ReplyDeleteVery interesting.
ReplyDeleteHow do you pronounce Jalebi?
Bear((( )))
Now that is a fascinating choice for the letter. Always good to learn something new.
ReplyDeleteThat sounds delicious and your photo made it look even more so. Thank you for teaching us about this lovely sweet delight.
ReplyDeleteI have never seen it.
ReplyDeleteIt has lovely collour!!
You've given the right combination for tasty foods: fried & sweet.
ReplyDeleteBut so very pretty too. Lovely transluscent color.
Sounds like a tasty treat, and thanks for the interesting information. I invite you to come see my post about the Canadian Snowbirds Team jets. - Margy
ReplyDeleteThis brought back many memories - I lived in Bangladesh for awhile and yes it is a VERY sweet sweet, take care, Judyx
ReplyDeletefascinating. :) and it looks yummy. :)
ReplyDeleteWhat an exotic looking sweet! Thanks for taking the time to tell us how they are made and a little more about them.
ReplyDelete