Have you ever tasted Jalebi from this 100 year old shop? Crispy lattice inside, syrup in the lattice, burst of sweetness in every bite.

Indore Jalebi: Winters are in full swing. The morning is rising with the smell of hot jalebi in the market. Whenever there is talk of Jalebi in Indore, only one name is heard – Chhawni. Indore Cantonment’s Jalebi is not an ordinary Jalebi, but it can be said that it is here that you will feel the real sweetness of this city. About 110 years ago, a person named Giriraj Mangal had started a Jalebi shop here, since then it is his fourth generation who is making Jalebi here.

Bharat Mangal told, the Jalebi here is not fried on gas but on Singdi. Due to this, it becomes very crispy slowly and at the same flame. For this, he specifically ferments it in hot water for 12 to 14 hours. The fame of this Jalebi, which has been available in the cantonment for decades, can be gauged from the fact that about 40 kg of Jalebi is sold here in a day. Bharat says that he wanted to maintain the taste of Jalebi, hence till date he has not sold any other sweet other than Jalebi here.

If you pass through these streets…
There are many old small shops in the Cantonment area which are known for their crispy, juicy Jalebi. As soon as you pass through the streets of the cantonment, you will be attracted by the aroma of jalebi frying in desi ghee. Earlier, pure desi ghee jalebis had a special identity here. Now vegetable ghee is being used a lot.

This is the most special thing
According to Bharat, behind the magical taste of Jalebi is its yeast. To make Jalebi, the flour is left to ferment overnight for about 15 hours. Only when the yeast rises in the right amount, a mesh is formed inside the jalebi, which pulls the syrup inside itself. After that, it is fried on medium flame with wood sticks till it turns golden. As soon as the Jalebi comes out of the pan and is dipped in lukewarm syrup, its crispness remains intact, but it gets filled with sweet syrup from inside.