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  • 07 Jul - 13 Jul, 2018
  • Mag The Weekly
  • High Life

Jalebi is a sweet dish popular in parts of South Asia, West Asia, North Africa and East Africa. The dish was brought to Medieval India by Persian-speaking Turkic invaders. In 15th century India, it was known as Kundalika or Jalavallika. The word ‘jalebi’ is derived from the Arabic word ‘zulabiya’ or the Persian ‘zolbiya’, the name for a similar dish. It is made by deep-frying batter made with plain flour or all-purpose flour in pretzel-like or circular shapes, which are then soaked in sugar syrup. Jalebi is particularly popular in Iran and in the Indian subcontinent. There also exist versions of jalebi in Turkey, Greece and Cyprus which can be served warm or cold. They have a somewhat chewy texture with a crystallised sugary exterior coating. In Iran, it is sweetened with honey and sugar and is also flavoured with saffron and rose water. One piece of jalebi provides approximately 310 calories; 10g fat, 2g of protein, 54g of carbohydrate, 125mg of cholesterol, 20g of sugar.