{"id":7875,"date":"2022-07-15T10:15:09","date_gmt":"2022-07-15T04:45:09","guid":{"rendered":"https:\/\/viewsonnewsonline.com\/?p=7875"},"modified":"2022-07-15T10:43:38","modified_gmt":"2022-07-15T05:13:38","slug":"jalebi-persia-imarti-paneer-jalebi","status":"publish","type":"post","link":"https:\/\/viewsonnewsonline.com\/jalebi-persia-imarti-paneer-jalebi\/","title":{"rendered":"The jalebi story"},"content":{"rendered":"\n
By Foodie<\/strong><\/p>\n\n\n\n You have grown up with the taste of hot jalebis in your mouth. You have become so used to this mouthwatering dessert delicacy that you never wondered if this was original to India. It is not, it possibly came to India from Persia (today\u2019s Iran), or even Africa (see history), but how does that stop you from enjoying a lovely, crispy, sweet bite?<\/p>\n\n\n\n The delicacy, in fact is popular not only in India, but across south and west Asia, Africa, and Mauritius. It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z\u2019labia, or zalabia.<\/p>\n\n\n\n Jalebi still remains a very popular breakfast dish in North India. It has spread to other parts of the country too, especially in east India, where it is also known as jilipi, like in some other parts of Asia. The delicacy is too sweet, sure, and while children love to have loads of it, as you grow older, you only taste it in bits and pieces. But taste it you must. It is distributed during festivals and special occasions, with or without garnishing or a side dish.<\/p>\n\n\n\n This is a very simple dish, actually. 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).<\/p>\n\n\n\n