Dish · indian
Jalebi
A fermented batter piped into hot oil in loose spirals, fried until crisp, then soaked briefly in sugar syrup. Eaten hot, crunchy on the outside with syrup pooled inside the coils.
Where it comes from
The sweet likely descends from Persian zoolbia, brought into South Asia through trade and courtly kitchens, though the exact path isn't documented. It became a common festival and street sweet across the subcontinent under different regional names.
What cooks argue about
Cooks argue over natural overnight fermentation, which builds a mild tang, against a quick version leavened with yeast or baking soda for speed but less sourness.
Versions
Nobody has published a jalebi here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
ghee