In India, as in West Asia, it is well-known by a variety of
names: jilbi, jilipi, jilapi, zelapi, jilapir pak, imrati, jahangiri and so
forth. The ingredients too differ from region to region. In several parts of India,
the batter made of urad dal and rice flour with a besan and wheat flour;
In some others it
also includes semolina and baking powder. as in Bengal, of chhena and khoa. But
regardless of the ingredients used, the jalebi is doubtless the most popular
sweetmeat in all of South Asia, including in Afghanistan where it is served
together with fish during the winter months! Trust the jalebi then, like so
many other dishes, we treasure, to offer us something more than delight to our
palate. It is a valuable token that food and language, arts and ideas, values
and lifestyles are all products of give-and-take amid the peoples of the world.
A friendly advice to all the sweet tooth out their if you haven’t,
try this crunchy Jalebi with cold Milk, You can thank me later by the way!
