By Rittwik Naskar
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The national sweet of India, Jalebi can be found in every corner of the country, with subtle variations in ingredients. Here are the 7 types of jalebi you can find across this nation.
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Paneer Jalebi or Chhena Jalebi comprises of paneer or cottage cheese with maida, fried in oil and soaked in sugary syrup.
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Famous in Madhya Pradesh, Khoya Jalebis are made of evaporated milk solids or khoya and maida.
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Made from blended, fermented urad dal and cornflour, deep fried and drowsed in sugar syrup, Imarti or Jangiri are more dense in texture than jalebis.
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A speciality of Uttarakhand, Aloo Jalebi is made of boiled, mashed potatoes and maida with ghee, curd, sugar and cardamom.
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Made from blended, fermented urad dal and maida, deep fried and drowsed in sugar syrup, this is the most commonly found jalebi in India.
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Jaleba is the big brother of jalebi, owing to its size. Sometimes a jaleba can weigh 250 grams to upwards of 1 kilo!
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Namkeen Jalebi is made with spiced gram flour batter, and deep fried in oil. It is a savoury snack that co-opts the jalebi name for its shape.
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