Jalebi is a favourite sweet that is very popular all over India and even in many foreign countries. It is known by almost similarly sounding names in different Indian languages, like jilapi in Bengali, jelepi in Assamese, and jilebi in Malayalam. Some people confuse it with other sweets of somewhat similar structures, like Amriti and Chhena jilapi; though jalebi is quite different in taste from these sweets. A batter is made of flour with water for making this sweet, where a little amount of lemon juice and rose water may be added for extra flavour.
Informative facts regarding the unique jalebi recipe
Informative facts regarding the unique jalebi recipe
Jalebi Recipe
This crispy fried sweet with sugary coating was mentioned in ancient Indian scriptures. In Sanskrit books, it was named ‘Kundalini’, due to its circular structure that resembled Kundala, a type of round earring that was very popular among men and women in the prehistoric times. The name ‘jalebi’ was adopted from the Persian name of this sweet, as it was very popular in West Asia as well.
Later, people preferred to add different kinds of fruit pulp to the batter made for jalebi preparation. When grape juice is added it was called Angoor jalebi while date pulp was used for making Khajoor jalebi and fig juice made Anjoor jalebi. However, traditional jalebi is the most commonly available sweet that is sold in all sweet shops at very cheap prices.
In many Indian families, people take 1-2 jalebis by dipping in a glass of warm milk in the early morning before having their normal breakfast. This practice is believed to be beneficial for people suffering from different gastric problems, hyperacidity, and also migraine. When jalebi is served as a dessert at lunch, it can improve the mood of a person suffering from depression.
The prime ingredients used in making jalebi supply with ample quantities of carbohydrates, sugar, and a few essential minerals, like calcium and potassium. Hence, jalebi supplies with an abundant amount of physical energy and thus, this food is recommended to patients who are recovering after a long illness. Pregnant women are also advised to eat jalebi daily in the later stage of their pregnancy.
The jalebi may be thick or thin based on the thickness of the batter prepared for making this sweet. Generally, the thin batter creates very thin and flat jalebi while an optimum thickness of the batter helps in getting thick and juicier jalebi. Hence, the consistency of the batter plays an important role in the jalebi recipe. If the batter is too thick, more water should be added while more flour needs to be added to a very thin batter.
Many people find making tasty jalebi at home to be a great fun. They love to surprise their family members and guests with this homemade mouth-watering sweet.
Later, people preferred to add different kinds of fruit pulp to the batter made for jalebi preparation. When grape juice is added it was called Angoor jalebi while date pulp was used for making Khajoor jalebi and fig juice made Anjoor jalebi. However, traditional jalebi is the most commonly available sweet that is sold in all sweet shops at very cheap prices.
In many Indian families, people take 1-2 jalebis by dipping in a glass of warm milk in the early morning before having their normal breakfast. This practice is believed to be beneficial for people suffering from different gastric problems, hyperacidity, and also migraine. When jalebi is served as a dessert at lunch, it can improve the mood of a person suffering from depression.
The prime ingredients used in making jalebi supply with ample quantities of carbohydrates, sugar, and a few essential minerals, like calcium and potassium. Hence, jalebi supplies with an abundant amount of physical energy and thus, this food is recommended to patients who are recovering after a long illness. Pregnant women are also advised to eat jalebi daily in the later stage of their pregnancy.
The jalebi may be thick or thin based on the thickness of the batter prepared for making this sweet. Generally, the thin batter creates very thin and flat jalebi while an optimum thickness of the batter helps in getting thick and juicier jalebi. Hence, the consistency of the batter plays an important role in the jalebi recipe. If the batter is too thick, more water should be added while more flour needs to be added to a very thin batter.
Many people find making tasty jalebi at home to be a great fun. They love to surprise their family members and guests with this homemade mouth-watering sweet.
