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Whenever in the monsoon season, it rains you have often seen most of the people crave for jalebi. But do you know the reason why jalebi occupies the top spot among rainy-day sweets?
Video Credits: Sanjeev Kapoor Khazana/ YouTube
There’s nothing truly special about enjoying Jalebi when the rain comes, and the weather is cool. Made from fermented batter, deep-fried in coil shapes, and then soaked in sugar syrup, jalebis are known for their crispy texture and sweet syrupy taste and are meant to be enjoyed hot and fresh. The delectable combination of the warm, crispy exterior and the sweet, syrupy center makes jalebi a perfect treat for rainy weather.
Here are some of the variations of jalebi that you can enjoy this monsoon season, making it a truly delightful; experience
Jalebi Varieties You Must Try This Monsoon Season
Paneer Jalebi
Paneer Jalebi is the most popular jalebi in India. It is made with paneer which is like cottage cheese. It is pureed and mixed with refined flour, corn flour, and baking powder. Before piping them into hot oil, you add aromatic spices. Then these bite-sized jalebis are soaked in sugar syrup known as 'Chanar Jilapi' in West Bengal, Paneer Jalebi is a must-try jalebi during this monsoon season for its rich flavour and distinct texture.
Image Credits: Freepik
Khoya Jalebi
Khoya jalebi is the famous variation of jalebi from Jabalpur, Madhya Pradesh. it is prepared with a base of khoya or Mawa. Simmer milk until all the liquid evaporates to create this heavy and rich ingredient. Unlike other syrup-filled goodies, this one isn’t bright orange, but a darker brown colour. Its taste is similar to that of a Gulabjamun, and so is its colour. Additionally, the toppings of cold milk or malai (milk cream enhance the overall taste, making it a luxurious option for the monsoon season
Image Credits: Freepik
Urad Dal Jalebi
Urad Dal Jalebi is already defined by its name that is this jalebi is made with urad dal batter and fermented with flour. Popular in Bihar and parts of Uttar Pradesh, this variety has a distinct taste and texture compared to the traditional jalebi. Though the rest of the preparation process is the same as the normal jalebis, these jalebis offer a delightful twist and are a perfect monsoon treat.
Also read: Jalebi: All About Its Sugar Dipped History
Aloo Jalebi
Aloo Jalebi offers a light and crispy alternative to the traditional jalebi. This variation of jalebi is prepared with boiled potatoes which are then combined with all-purpose flour, ghee, curd, sugar, cardamom, and saffron. This unique jalebi is popular in many parts of India and adds an interesting twist to your monsoon snacks.
Image Credits: Freepik
Jangiri
Jangiri is another unique jalebi that is believed to have gotten its name from Mughal Emperor Jahangir. Coated with sugar syrup, these fried disc-shaped sweets have a melt-in-your-mouth quality. Popular in the southern part of the country, these jalebis look like flowers and have a unique and richer taste. Jangiri is perfect for enjoying while watching the rain from the comfort of your home.
Jaleba
Jaleba is a larger version of Jalebi which weighs around 250 grams. It can also go as high as 500 grams. The cover is crispy, but the inside is sweet and soft, which makes this jalebi variety an exciting option for the monsoon season
Imarti
Imarti, a beloved delicacy across India, is made from urad dal soaked overnight and ground into a fluffy batter. Shaped with a distinctive design on its border, Imarti is fried and then soaked in syrup. Its unique appearance and rich taste make it a special treat during the monsoon season.
Image Credits: Freepik
These unique varieties of jalebi add a special sweetness to the monsoon season. Whether your preference is the richness of paneer jalebi or the lightness of Aloo jalebi. Each variation will offer you a delectable experience. So enjoy these delightful treats with your friends and families and savour the magic of the rainy season.
