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Dry Fruit Jalebi
Dry Fruit Jalebi
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£8.00 GBP
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Jalebi (Hindi: जलेबी,Bengali: জিলাপি,Odia: ଜିଲାପି, Urdu: جلیبی, Nepali: जेरी), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia.
The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water).
In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water.[citation needed] The North African dish of Zalabia uses a different batter and a syrup of honey (Arabic: ʻasal) and rose water.[5]
Jalebi can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid, lime juice and rose water is sometimes added to the syrup. Similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh.
The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water).
In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water.[citation needed] The North African dish of Zalabia uses a different batter and a syrup of honey (Arabic: ʻasal) and rose water.[5]
Jalebi can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid, lime juice and rose water is sometimes added to the syrup. Similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh.
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