Jalebi in the making

Origins of Jalebi can be traced back to ancient India, where it was called Kundalika or Jal-vallika (being full of syrup, which is watery; hence the name). In later dialects of Sanskrit, Jal-vallika became Jalebi which likely arrived in the middle east during the period of Muslim rule, through cultural diffusion and trade from the Indian subcontinent, and its local name Jalebi became Zalebi as Z is more common in middle-eastern languages.

The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavours such as kewra water.

Source:- wikipedia


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