Simple Techniques Of Jalebi Recipe Yield Yummy Sweet At Home
Many tasty traditional sweets are very popular in all urban and rural areas all over India. Though milk is the prime ingredient for making most of the Indian sweets, some simple food materials can also be used for preparing sweets at common households. Jalebi is one of the best examples of such sweets that can be found in all sweet shops of the country, at very cheap prices. Many people also like to make jalebi at home, which enables them to bring some changes to the usual size and shape of jalebi commonly sold in shops.
Main reasons for the popularity of jalebi recipe
The existence of jalebi in the ancient past of India is proved by the mention of this sweet in Indian literature of the medieval age. Then it was called ‘Kundalika’ due to its unique spiral shape. The name ‘jalebi’ is rooted back to Persia in the 10th century where it was called ‘Zalabia’, a sweet for poor people. So food lovers are enthusiastic about the historic value of this sweet that earned more fame than expensive milky sweets.
Though the jalebi is prepared by dipping into the thick sugar syrup, it has a crispy surface that everyone loves to munch on. It is crispier than many salty snacks and thus, adored by foodies of all ages. They also love the dense yellow sugar syrup that trickles down the fingers while eating a jalebi.
Jalebi matches well with other sweet dishes, like rabri, gulab jamun, and even ice cream of all flavours. Thus, it can be served with other desserts at the end of the main-course meals. Moreover, it can be eaten with snacks, like dhokla and fafda on breakfast or in the evening meals. So the delicious jalebi can satisfy the taste buds of people at any time of the day.
Jalebi acts as a mood lifter that can cheer up any person almost instantly. Even the bright golden hue of this juicy sweet uplifts the gloomy mood of a person. It is now proved that migraine patients experience faster relief by the intake of jalebi with a glass of warm milk. As jalebi is made of gram flour or besan, the nutrients present in this food material contribute to making a person healthier.
It is traditional to eat jalebi after the fasting on various religious occasions, mainly during Navratri. The healthy ingredients used in jalebi preparation supply with a large amount of physical energy to the body and make the person active again despite a long fast. Moreover, the high sugar content of jalebi prevents the sharp fall in the level of body glucose or hypoglycaemia, which may occur due to the fasting.
Some people also use black gram flour instead of Bengal gram for making jalebi. It can be easily carried while travelling to a long distance by trains or cars. All formal and informal feasts cannot be imagined without a jalebi recipe on the menu.
