When I am talking about Jalebi, you will say that what will be new about it now in this article. So my aim is to talk about some old mines and at the same time there should be some discussion on its history. So let’s talk about Jalebi today.
Sweetness persists over time
In modern times, even though many types of mines have taken over our food, Jalebi remains the same. People of all ages like Jalebi. If there is no Jalebi in the biggest parties, then that stellar with ‘sweet’ stall will not be able to come.Also read – If you are passing through Gurgaon, do not be surprised to see the crowd on the ‘Kalyan Chole-Kulche’ …
There are many combinations in this jalebi
Although Jalebi is enough in itself, it also has many famous combinations. Jalebi is eaten with milk at breakfast in many places. Also, Dahi Jalebi is number 1 in Purvanchal. Jalebi’s yari with rabri and also with pohe is old.
Jaggery with sugar syrup
Usually fried jalebis in desi ghee are added to the sugar syrup. But, in some areas including Purvanchal on cold days, it is also eaten by putting it in jaggery syrup. The jalebi of jaggery is seasonal but there is a line of eaters.
Many different types of jalebi
You will find the simple little Kurmuri Jalebi at the sweet shop of big cities. Along with this, Jalebi of medium size is most popular. In Indore, ‘Jaleba’ weighing 300 grams is made. Also Mawa Jalebi and other such items are also there.
History of jalebi
The name comes mainly from the Arabic word Jalabia or Persian Jalibia. Both names are used for sweets only. Jalebi is also mentioned in Sanskrit texts. It is said that Turkish invaders came to our country with this. Ever since Jalebi is sharing her taste.
Also read- Quarrel is enough but sweetness remains, Rasgulla will now reach space
Available throughout the country
Jalebi is such a dessert that you will find in every part of the country. You will get confectioner at small shops in the morning and evening. The special thing is that Jalebi fits from morning breakfast to evening breakfast.