When I found my Perfect Jalebi

In India, who don't admire jalebi? Talking of a perfect jalebi, it is just a play on simplicity and texture. A fermented semi-solid mix of flour and yogurt, poured into piping hot oil through a punctured muslin cloth to make spirals — that’s all it is.  

I have a big heart for Jalebi. I just love going out and trying at different stalls and shops to find that perfect taste. Well from a past few months I have become a fan of Jalebi from Hira sweets in Noida. And ofcorse I am a regular customer now. This store I visit has a tiny stall outside that serves the spiral shaped tasty Jalebis. As the cook moves his hand swiftly over the hot oil, spreading wild strings of batter, my heart flutters with hope.  

I don't have a habit of waiting much after it is served. It needs to be eaten hot before the sugar crystallises over the surface. The sugar syrup coating dissolves in mouth as I bite the slightly soggy body of the jalebi.  

Interesting History 

The name Jalebi originated from ancient Sanskrit word Jalvallika, meaning full of water (which is in fact is thick sugar syrup). Some believe that the Jalebis originated in West Asia, where it was known as “zoolabiya” or “zulubiya” and then was adopted by the Indians. As per historical accounts, jalebi was introduced to the Indian subcontinent by Persian-speaking Turkic invaders during the medieval period (6th – 16th century).  

That's why Jalebi was formerly known as ‘Jalavallika’ or ‘Kundalika’. It's journey from Royal banquets of merchants to the paper plates and giant woks in Old Delhi has been an interesting topic for discussion. Well it has managed to maintain its popularity, form, and flavour. 

The Preparation  

The spiral shaped dish is made with the batter of all purpose flour (maida), cardamom powder and kesar. Generally made with all purpose flour in India, it is also made with rice flour, wheat flour, semolina and besan in certain parts of the world. The thick batter is placed in a muslin cloth cone with a small opening at the end and is then squeezed to make spiral shapes in the wok filled with refined oil or ghee. Deep fried to golden-brown colour, the spiral shapes are then soaked in the sugar syrup and served with a dollop of chilled rabri. Irrespective of the ingredients, the magic lies in the universal flavour that the sweet orange dish has with names like ‘jilbi’, ‘zelapi’, ‘jilipi’, ‘jilapir’, ‘jahangiri’, and ‘pak’, in West Asia.  

Well that's all for this blog. Anyone who has ever eaten a good jalebi will know the subtle beauty of this simple sweet is very difficult to replicate perfectly.  

Let me know in the comment section below...Where is your favourite Jalebi Stall?