Mumbai: Jalebi, a crispy, sugar-soaked dessert, holds a special place in Indian cuisine. It is a staple at festivals, celebrations, and street food markets across the country. However, despite being widely associated with India, Jalebi did not originate in India. Instead, its roots can be traced back to the Middle East, where a similar dish called Zulubiya (or Zalabia) was popular in the Arab world.

Historical records suggest that jalebi first appeared in modern-day Baghdad and gradually spread across the Arab region before making its way to the Indian subcontinent. One of the earliest mentions of this sweet delicacy is found in Kitab al-Tabikh, a 10th-century Arabic cookbook written by Ibn Sayyar al-Warraq. This text, one of the oldest surviving books on Arabic cuisine, describes a deep-fried, sugar-coated treat remarkably similar to the modern-day jalebi.

It is believed that Persian and Arab traders introduced Zulubiya to India, where it evolved into the Jalebi we know today. Over time, Indians adapted the recipe by making variations in the ingredients, fermentation process, and serving style. Today, Jalebi is deeply woven into the cultural and culinary fabric of India and is enjoyed in various regional forms across the country.

Types of Jalebi:

Variations across ingredients and size

While maida (all-purpose flour) is the most common ingredient used in making jalebi, different regions of India have their unique variations based on the batter composition. Some of the different types of jalebi include:

• Urad dal jalebi – Made with lentil-based batter, giving it a slightly denser texture.
• Chhena jalebi – A variant from Odisha made with fresh paneer (chhena) and shaped into spirals before frying.
• Khoya jalebi – Prepared using reduced milk solids (khoya) for a rich, creamy flavour.
• Suji (semolina) jalebi – A crispy version made with semolina instead of flour.
• Bread jalebi – A quick and modern adaptation using soaked and fried bread slices dipped in sugar syrup.

Apart from these ingredient-based variations, Jalebi sizes also differ. The larger version, known as Jaleba or Jaleb, is typically eaten with rabri (thickened sweet milk), curd, or warm milk for a more indulgent experience.

How to make the perfect Jalebi at home?

Jalebi is essentially a fermented fried dough soaked in sugar syrup, but mastering the technique is key to achieving the perfect balance of crispiness and syrupy sweetness. Here’s a step-by-step guide to making traditional jalebi at home.

Ingredients

For the batter:

• 2 cups (250g) all-purpose flour (maida)
• 1 1/4 cups (300ml) water
• Oil for frying

For the sugar syrup:

• 4 cups (1kg) sugar
• 1 1/4 cups (300ml) water
• A few strands of saffron or yellow food colour

Method

Step 1: Preparing the sugar syrup

1. In a pan, combine sugar and water, then bring to a gentle boil.
2. Add saffron strands or a few drops of yellow colour for a rich golden hue.
3. The syrup should have a sticky, one-string consistency—not too thick or too thin. If it’s too thick, the jalebis will be hard and overly sticky; if it’s too thin, they will turn soggy.

Step 2: Fermenting the batter

1. Mix all-purpose flour (maida) and water in a bowl until smooth.
2. Cover it lightly and place it in a warm corner overnight to allow it to ferment. Ensure the lid is slightly ajar to let in air.
3. The batter should be light and airy after fermentation.

Step 3: Preparing the batter for frying

1. Before frying, whip air into the batter using your hands for about 10 minutes with short breaks. This helps create a fluffy texture.
2. Transfer the batter into a squeeze bottle or piping bag for easy handling.

Step 4: Frying the jalebis

1. Heat oil in a flat pan over medium heat.
2. Pipe the batter directly into the hot oil in circular spiral patterns.
3. Fry until the jalebis turn light golden brown and crisp.
4. Remove from the oil and immediately immerse them in warm sugar syrup for a few seconds to absorb the sweetness.

Step 5: Serving and enjoying

1. Serve hot and crispy jalebis as they are or pair them with rabri, milk, or curd.
2. For an extra crispy texture, make sure to pipe the batter thinly while frying.

Troubleshooting tips for perfect Jalebi

• Over-fermented batter? Add a handful of maida and water to slow down fermentation.
• Is the syrup too thick? Add a few tablespoons of water and heat again.
• Are Jalebis not crispy enough? Ensure the oil temperature is hot but not smoking.

Jalebi has come a long way from its Middle Eastern origins to becoming one of India’s most cherished sweets. Its perfect balance of crunch and syrupy sweetness, along with its versatility across different regions, makes it a timeless favourite. Whether enjoyed as a street food snack, a festive delight, or a special breakfast treat, Jalebi continues to be an integral part of Indian cuisine.

So, the next time you savour a warm, syrupy bite of jalebi, remember its rich history and cultural journey—from the streets of ancient Baghdad to the bustling markets of India. Why not try making a batch at home and experience the magic of this iconic dessert for yourself?