Jalebi
Jalebi
Jalebi (pronunciation: /dʒəˈleɪbiː/), also known as zulbia and zalabia, is a sweet popular in some parts of the Indian subcontinent, West Asia, North Africa, and East Africa. It is made by deep-frying a wheat flour (Maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water or other flavours, such as kewra water.
Etymology
The word jalebi is derived from the Arabic word zulabiya or the Persian zalibiya, both names for a similar dish. In Arabic, zulabiya comes from the word zalab which means to mix or blend.
Related Terms
- Maida flour: a finely milled wheat flour used to make jalebi.
- Sugar syrup: a solution of sugar and water that is boiled down, used to soak the fried jalebi.
- Citric acid: a weak organic acid that occurs naturally in citrus fruits, often added to the sugar syrup in jalebi preparation.
- Rose water: a flavored water made by steeping rose petals in water, sometimes used to flavor the sugar syrup in jalebi preparation.
- Kewra water: a fragrant food flavoring made from pandanus flowers, sometimes used to flavor the sugar syrup in jalebi preparation.
External links
- Medical encyclopedia article on Jalebi
- Wikipedia's article - Jalebi
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski