Jalebi is a very common and popular sweet in India, Pakistan, Nepal and Bangladesh. Jalebi is a syrupy sweet that is shaped liked a slightly large, chaoticpretzel and is traditionally prepared in India and Pakistan. A well made Jalebi has a tart element with a sweet taste.
Jalebi is a hot favourite on any special occasion be it a wedding, festival or birthday. Jalebi is a deep fried sweet made from maidaflour and then soaked in syrup. It is bright orange or yellow in colour but also available in white. It can be served warm or cold and has a somewhat chewy texture with crystallized sugary exterior coating.
The sugars get partly fermented which adds flavor to the dish. A similar sweet is Imarti, which is red-orange in color and sweeter in taste, made in many North Indian states like Uttar Pradesh, Rajasthan, MadhyaPradesh etc. Jalebis in Orissa are also sometimes made of Chhena.
Jalebi is similar to the sweet referred to as “Zangoola”, popular in the Middle East. In India it is served as the CelebrationSweet of India especially during the national holidays like Independence Day and Republic Day in the government offices, defence and other organizations.
Similarly, Jalebi is one of the most popular sweets in Pakistan. Jalebi is also used as a remedy for headaches in some parts of Pakistan where it is placed in boiling milk and left to stand before eating
Diwali is incomplete without sweet and scrumptious dishes. One of the most delicious of them is the sugar dipped, beautiful and orange Jalebis. In a country like India where umpteen varieties of sweets are available, Jalebi is a universal favorite.
Not only on Holi, Diwali or any festive occasions, Jalebi is something which is included in the regular diet of all the people born with a sweet tooth. Popular accompaniments include sweets like jalebi, halwa, and sweetenedmilk. Samosas, and a combination of jalebi with yogurt (dahi-jalebi), comprise stand-alone breakfast items in Uttar Pradesh and its surrounding parts. Not suggested for diabetic people as its high in calories.
Take a bowl add curd mix well then add maida,cornflour mix well to avoid lumps then add food colour,Hot oil and mix again.Batter should be pouring consistency set a side for 24hr to ferment.Take a bowl add sugar,water to make sugar syrup of 1 thread consistency add lime juice few drops in the syrup and keep it a side.Lemon juice is to prevent crysalization so just few dropsHeat oil to fry jalebi, take a Ziplog bag make a hole and pour the batter so that it can pass through. press the batter in the hot oil fry at a very low flame till golden brown colour. Remove from the oil drain the oil, immediately dip in the sugar syrup for a min and remove in a plate. Serve hot