The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. Jalebi batter being dropped in hot oil in Howrah, West Bengal, India Similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh. Citric acid, lime juice and rose water is sometimes added to the syrup. ![]() They have a somewhat chewy texture with a crystallized sugary exterior coating. The North African dish of Zalabia uses a different batter and a syrup of honey ( Arabic: ʻasal) and rose 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. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water). ![]() 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. It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. ![]() ![]() Jalebi ( Hindi: जलेबी, Bengali: জিলাপি, Odia: ଜିଲାପି, Urdu: جلیبی, Nepali: जेरी Sinhala: පැණි වළලු), is a popular sweet snack in south and west Asia, Africa, and Mauritius. Jalebi being prepared by a street vendor in Bangalore, India
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