Do you know where jalebi originates from and who introduced it to India?

Jalebi 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, zoolbia, jerry, mushabak, z’labia, or zalabia.

 

Jalebi is made by deep-frying a wheat flour batter into pretzel or circular shapes, which are then soaked in sugar syrup. It 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. The North African dish of Zalabia uses a different batter and a syrup of honey called ʻasal and rose water.

Brief History

 

 

The earliest known recipe of this food comes from the 10th century in the Arabic cookbook Kitab al-Tabikh by Ibn Sayyar al-Warraq. In the 13th century, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned a similar dish.

 

According to the Hobson-Jobson (1903) historical dictionary, the word jalebi is derived from the Arabic word zulabiya, or the Persian zolbiya. According to the Indian ambassador Nagma Malik, jalebi might have started life in Turkey and then arrived in Tunisia long ago, before making its way to India. 

It is known by different names in different countries

 

Afghanistan

 

In Afghanistan, Jalebi is a popular dessert. There are some slight differences between Afghan Jalebi and other variants. The Afghan Jalebi is also thinner. It is a popular dessert that is commonly consumed in households and in public events such as weddings or festivals.

 

Pakistan

 

In Pakistan, Jalebi is a popular dessert commonly eaten in homes and at public events such as weddings or festivals. Especially in the winter season, it is served with hot milk for breakfast. It is also consumed as a snack with evening tea.

 

Nepal

 

In Nepal, it is known as Jerry, a word derived from Jangiri and the Mughal emperor Jahangir. People usually eat Jerry with Swari, a thin fried bread resembling a puri. It is often eaten in the morning with the Nepali masala chai.

Iran

 

It is known as zoolbia in Iran. Often in Iran, zoolbia is served with Persian-style black tea alongside a similar dessert with a different "egg" shape, bamiyeh.

 

Azerbaijan

 

Zulbiya or zilviya is one of the unique sweets of Ganja, one of the ancient cities of Azerbaijan.

 

Arab countries

 

Zalābiya or zalabia are found in the Levant and other Western Asian countries, including the Arab countries of Yemen, Egypt, Syria, Lebanon, and Iraq. These are fried dough foods, including types similar to doughnuts.

North Africa

 

Zlebia or zlabia is a type of pastry eaten in parts of Northwest Africa, such as Algeria, Tunisia, and Libya. In Tunisia, the Zlabia is known to be a specialty of the city of Beja.

 

Ethiopia

 

Mushabak or Mushabaka is a popular food mainly in the Oromo region. It comes in different shapes and sizes and is usually bathed with sugar syrup or honey. Mushabaka is normally baked red. It is often served at celebrations and other social events.

Mauritius

 

In Mauritius, jalebi are known as "Gateau Moutaille"; they are of Indian origin.

 

India

 

Jalebi made from khoya or mawa was invented by Harprasad Badkul in the year 1889, in Jabalpur. Har Prasad Badkul came to Jabalpur from his native village. He was a skilled sweet maker. He already knew how to make excellent jalebis, pedas, and other Indian sweets that were popular in central India. But he made a special type of jalebi in his shop that he had never seen before. This made him very popular.

Ayurvedic use of Jalebi:

 

Jalebi, apart from being a delicious sweet, is also full of Ayurvedic properties, which can provide relief in many health problems. However, it should be consumed in moderation, and it is advisable to consult a doctor in certain circumstances.

 

• Jalebi is an Indian dish that was used to treat a disease called ascites.
• Eating milk jalebi on an empty stomach was used to increase weight and height.
• It is written in Ayurveda to eat milk jalebi before sunrise for migraine and headache.
• Eating it with hot milk also provides relief from cold, cough, and fatigue. However, diabetic patients should consume it with caution.
• Eating Jalebi with hot milk improves the digestive system and can provide relief from problems like constipation.
• Jalebi also helps in balancing the Vata and Pitta doshas.

 

No Indian celebration is complete without a plate full of hot, crispy, and irresistibly delicious 'Jalebis'. Jalebis are prepared in an hour. But in India, it is eaten with fondness. It is circular in shape and tastes sweet in India.

 

It is made in many ways, like Kesar Jalebi, Paneer Jalebi, Rabri Jalebi, etc. For most Indians, jalebi is more than a sweet – it is a memory of festivals, a gift shared with loved ones, and a symbol of joy.