Jalebi recipe
What's Jalebi benifits history and other names?
Jalebi, also known as zulbia, is a sweet popular food in countries of South Asia, West Asia, North Africa, and East Africa. It is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in Iran and the Indian subcontinent.
"Origins of Jalebi can be traced back to ancient India, where it was called Kundalika or Jal-vallika (being full of syrup, which is watery; hence the name). In later dialects of .... Beyond that, its is believed that Jalebies has some health benefits too.
. Jalebi is a sweet that is made throughout India, Pakistan, and the Middle East. It is a traditional dish that is an important part of many festivals and celebrations.
sweet taste of family memories In childhood, our father used to get Jalebi as a treat for us. ... In general, we mix sugar with curd to make it sweet and as we all know that Jalebi is very much sweetish in taste
Jalebi is believed to be derived from a similar dish of West Asia. According to Hobson-Jobson, the word jalebi is derived from the Arabic word zulabiya or the Persian zolbiya, the name for a similar dish.
In Christian communities in West Asia, it is served on the Feast of the Theophany (Epiphany), often with dry sugar and cinnamon or confectioners sugar.
In Iran, where it is known as zolbiya, the sweet was traditionally given to the poor during Ramadan. A 10th century cookbook gives several recipes for zulubiya. There are several 13th century recipes of the sweet, the most accepted being mentioned in a cookbook by Muhammad bin Hasan al-Baghdadi.
The dish was brought to Medieval India by Persian-speaking Turkic invaders. In 15th century India, jalebi was known as Kundalika or Jalavallika. Priyamkarnrpakatha, a work by the Jain author Jinasura, composed around 1450 CE, mentions jalebi in the context of a dinner held by a rich merchant. Gunyagunabodhini, another Sanskrit work dating before 1600 CE, lists the ingredients and recipe of the dish; these are identical to the ones used to prepare the modern jalebi.
In Iran it is known as zolbia (زولبیا) in Persian and in addition to being sweetened with honey and sugar is also flavoured with saffron and rose water.
Some sweets such as kheer are cooked, some like burfi are baked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. The composition and recipes of the sweets and other ingredients vary by region.
How to make jalebi??
Ingredients.
- All purpose flour - 2 cup
- Baking powder - 1 tsp
- Yogurt (dahi) - 3/4 cup
- Red Food color - 1 pinch
- For Sugar syrup :-
- Sugar - 2.5 cup
- Water - 2.5 cup
- Crushed Cardamom - 4
- Lemon Slice - 1/2
Method.
Take a big bowl ,add all purpose flower , baking powder , mix it well ,and now add yogurt and again mix this mixture in it well. Add water (according to requirment ) to make a smooht dough for mking JALEBI. to making this gough make sure that NO limps remain .
Add 1 pinch red colour .IF you don't have a colour to make this as it is.Keep aside 8_10 mins .
Now take a pne on mediumflame add water 2.5 cups , suger 2.5 cup.cook it untill suger will desolve in water properly .when suger syrp will boiled 3 to 4 times add Crushed Cardamom - 4 , add Lemon guice . You will see that after 3 mins your suger syrup will ready .
Now thiis stage is very interseting and important .now you have to take a empty envelop add your dough into it .fil iti with better .
Take a pane with oil , add your dough in round shape .kepp the flame low _medium. Hold the cone and push to make roung jalebi.when they will golden fry take them off in a dish .
Now scoked them these cooked jalebies in suger syrup.for 20 Sec.
Take them off in a beautyfull dish .serve them and enjoy in Ramadan , Eids ,and any other event.
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