Jalebi is an Indian sweet dish which is popular all over South Asia, Egypt and the Middle East. It is also known by various other names such as Jilapi, Zalabia, Zulbia and Mushabak. The word ‘jalebi’ is derived from the Arabic word ‘zulabiya’ or the Persian ‘zolbiya’. Jalebi’s recipe came to India through Persian-speaking Turkic invaders.
Jalebi is made by deep frying a batter made out of Maida, and is given a pretzel or circular shape. After that, it is soaked in sugar syrup. The dish has chewy texture with a crystallized sugary exterior coating and it could be served warm or cold. In North India, sometimes it is eaten with curd or rabri and comes with other optional flavours. With the passage of time and with its spread to various parts of India, a number of different varieties of Jalebi came up. Here is a look at some of them.