Your Favourite Jalebi Is Not An Indian Sweet!

The coiled, orange crisp jalebis are loved by all and are actually famous amongst foreigners as well. So many writers and poets have used this good old sweet as metaphors as it is a little complicated but super-sweet. These can be had on its own or with some nice creamy rabdi. Some have it with milk as well in breakfast. But, did you know that this lazeez, easily available, totally affordable sweet dish is not Indian?

It is actually a version of west Asian "Zolabiya" or "Zalabiya". This was a treat in Iran which was served with all that love especially during the iftar or iftar parties.

When Was It Mentioned For The First Time?

In the 13th century, writer Muhammad bin Hasan al-Baghdadi, had collected a number of dishes of the time and compiled them into a cookbook called 'Kitab al-Tabeekh'. This is where 'Zalabiya' was mentioned for the first time. It was introduced to us Indians when we had Turkish and Persian traders and artisans on our shores for business during the medieval times.

It then eventually became a part of our cuisine. Locals started calling it Zaalabia and by the 15th century, it became an integral part of the wedding celebrations and temple food. The proof is that a famous Jain scripture penned by Jain author Jinasura, titled "Priyamkarnrpakatha" mentions how the crispy bites of heaven were cherished by merchants. The scripture was penned in 1450 CE.

Another account that was found on our "pyaari jalebi" is in the books written during the 16th century. It was mentioned in 'Bhojana Kutuhala'- one of the subcontinents first books of recipes and food science written by Raghunath.

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Jalebi is not an easy dish to make.

First a batter is prepared using maida, saffron, and cardamom which is whisked until a ribbon-y consistency is obtained. It is then transferred into a muslin cloth with a small pierced hole in the center. The muslin cloth filled with the batter is squeezed with pressure which them helps in making concentric circles. The jalebis are then fried golden-brown and transferred to the sugar syrup. Some sprinkle strands of saffron to it as well.

Kesari Jalebi Recipe

Ingredients

• 1/2 cup maida
• 1/4 cup dahi
• Oil/ghee for frying
• A muslin cloth for piping out the jalebis
• 1 cup sugar
• 1 cup water
• 1/2 tsp kesar

Method

• Mix the flour and dahi to form a thick smooth paste and add water if necessary. Let it ferment for 6-7 hours.
• When the batter is ready, make sure it is spongy and you should be able to see bubbles on the surface.
• Make the sugar syrup by dissolving sugar and saffron in the water over low heat, then cook it over high heat till slightly thick.
• When this mixture is lifted with a spoon and poured back into the pan, it should fall in a thin smooth stream.
• Take a heavy bottom pan and heat the ghee/oil.
• To test if your oil is ready, drop in little bit of batter in the oil, and see if it comes up at once. If it does, your oil is ready for frying.
• Fill the bag or cloth with the batter.
• Twist the opening to seal it and snip one lower corner of the bag to make a small hole, through which you can pipe out the `jalebis'.
• Hold the cloth bag over the hot oil and pipe out swirls.
• Lower the heat to medium and turn the 'jalebis' over and fry till a light brown on both sides.
• Lift out the fried jalebis, drain out the oil and put them into the syrup.
• Leave it for a minute or so, and then again lift it out.
• Serve.

You can even prepare some jalebis for the upcoming Iftar party this Eid.