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| Alternative names | jilapi, jilebi, jilbi, jilipi, jelabee, jerry, mushabak, zulbia, z’labia, zalabia, pani walalu. |
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| Course | Dessert |
| Place of origin | Western Asia
Regional variants:
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| Region or state | Western Asia, Indian Subcontinent, Africa |
| Serving temperature | Hot or cold |
| Main ingredients | Maida flour or yeasted dough, saffron, ghee, sugar or honey |
| Variations | Sesame oil, sesame seeds, yogurt, cinnamon, lemon, cardamon, also the shape of the food can change |
| Similar dishes | Afghan Jalebi, Chhena jalebi, imarti, shahi jilapi, bamiyeh, lokma, zalabiyeh. |
Jalebi [a], is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, 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]
- ^ Alan Davidson (21 August 2014). The Oxford Companion to Food. Oxford University Press. pp. 424–425. ISBN 978-0-19-967733-7.
- ^ a b Sengupta, Sushmita. "History Of Jalebi: How The Coiled and Sugary West Asian Import Became India's Favourite Sweetmeat". ndtv.
- ^ a b c d e f g Cite error: The named reference
Markswas invoked but never defined (see the help page). - ^ "Zlabia, la confiserie avec une histoire". harissa.com.
- ^ Salloum, Habeeb; Salloum, Muna; Salloum Elias, Leila (2013). Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets. London: I.B. Tauris & Co. ISBN 978-1-78076-464-1. OCLC 8902838136., ch. Zalabiya Fritters (Sweet Crullers)
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