By Suprita Mitter
June 12, 2024
The origin of the Jalebi can be traced to ancient Persia. In India, it has been adapted with regional variations that offer distinct flavours and preparation styles. The most common variety is usually made with maida and is bright orange and crispy.
Popular in Karnataka and Tamil Nadu as Jahangiri, imarti is thicker and made from urad dal (black gram) batter.
Chanar Jilipi is dark brown and softer than the usual Jalebi. This Bengali version is made with fresh paneer and semolina.
Popular in Bihar and Uttar Pradesh, this is a richer version made with khoya (reduced milk) and has a dense texture.
During festive seasons, especially in North India, jalebi batter is allowed to ferment overnight naturally, giving it a unique
This isn’t a different type of jalebi but a different serving style where regular jalebi is paired with rabri (thickened sweetened milk).
A contemporary fusion mithai where apple slices are dipped in a sweet batter and deep-fried until crispy.