Share
If you're planning to try something new for Diwali, why not give the laddoos and barfis a miss and explore something truly unique, but familiar? Chef Natasha Gandhi took to Instagram to share an easy jalebi and fafda recipe which can be prepared within an hour!
Jalebi and Fafda is a beloved snack combination, particularly popular in Gujarat. This duo has become synonymous with festive celebrations, especially during the festival of Dussehra, and has deep cultural roots that contribute to its popularity.
Fafda is a crispy, savoury snack made from gram flour (besan) that is seasoned with carom seeds and lightly fried, giving it a distinct crunch and flavour. The muted savouriness goes really well with jalebi which is, of course, a sweet, deep-fried treat made from flour batter, soaked in sugar syrup.
The tradition of eating Jalebi and Fafda during Dussehra is linked to the Gujarati belief that starting the day with a mix of sweet and savoury foods brings prosperity and joy. The pairing of Fafda with Jalebi is said to represent the victory of good over evil, as Dussehra marks the triumph of Lord Rama over Ravana, symbolizing the success of righteousness. As a result, people gather to savour this snack on festive mornings, making it a cherished ritual.
In certain Gujarati households, jalebi and fafda are also common breakfast or snack options in Gujarat. Its widespread availability in street stalls and sweet shops. Chef Natasha goes for an oversized jalebi which she dips in saffron-flavoured sugar water and sticks to a simple fafda recipe.
Extra tip: If you've never made jalebi before or if you're struggling with making oversized jalebis, use a squeeze bottle or piping bag with a wide nozzle. To create larger jalebis, ensure that your piping tool has a wide opening. A squeeze bottle or piping bag fitted with a wider nozzle allows better control and even flow of the batter, making it easier to create larger, well-defined spirals.
