In this post, we will see the details of National sweet of India – Jalebi and why it is called so. We also discuss the important features and ready to made recipe of Jalebi, the India National sweet.
National Sweet of India – jalebi
India is famous for different variety of sweets but Jalebi is famous across every corner of India and this is the reason why it is called as National sweet of India.
different names of National sweet of India
Jalebi is a popular sweet in India and several other countries, and various names know it. Here are some of the different names for jalebi in different regions:
- India: Jalebi (Hindi), Jilapi (Bengali), Jilebi (Tamil, Malayalam, Telugu, Kannada), Jilipi (Odia), Imarti (North India, particularly in Uttar Pradesh)
- Pakistan: Jalebi
- Bangladesh: Jilapi
- Nepal: Jalebi
- Iran: Zulbia, Zolbiya, Zulbiā, Zalabia
- Afghanistan: Zalabia, Zalibiya
- Egypt: Zalabia, Zalabiyah
- Lebanon and Syria: Zalabiyeh, Zalabia
- Turkey: Tulumba, Tulumbe
- Iraq: Zalabiya, Zlebia
- Algeria and Tunisia: Zlabia
- Morocco: M’semmen, Chebakia (a variation of jalebi)
These are just a few examples of the various names used to refer to jalebi in different countries. It demonstrates this sweet’s wide reach and popularity across different cultures and cuisines.
history of indian national sweet
The exact origin of jalebi is uncertain, but it has a long history in the Indian subcontinent and neighboring regions. Jalebi-like sweets can be traced back to ancient India, mentioned in Sanskrit literature around the 13th century. The preparation techniques were refined over time, and jalebi gained popularity during the Mughal period. It spread across the Indian subcontinent and adapted to regional variations. Today, jalebi is enjoyed as a traditional sweet, street food, and a festive delicacy in various parts of India and neighboring countries.
why jalebi is called as national sweet of india?
Jalebi has become a famous and beloved sweet in India and called National Sweet of India for several reasons:
1. Taste and Texture:
Jalebi offers a unique combination of flavours and textures. It has a crispy exterior that contrasts with its soft and syrupy interior. The sweetness, slight tanginess, and aromatic flavours make it a delightful treat for the taste buds.
2. Festive Associations:
Jalebi is closely associated with celebrations and festivals in India. It is commonly prepared and shared during special occasions like Diwali, Eid, weddings, and other festivals. Its presence during these festivities enhances the joyous atmosphere and creates a sense of nostalgia and tradition.
3. Street Food Delight:
Jalebi is a popular street food snack in India. It is often freshly made and served hot, enticing passersby with its tantalizing aroma and visually appealing golden colour. The experience of watching jalebis being prepared and then savouring them straight from the frying pan adds to its charm and popularity.
4. Accessibility and Affordability:
Jalebi is relatively affordable and widely available across India. It can be found in sweet shops, street food stalls, and local mithai (sweet) shops in small towns and villages. Its accessibility makes it a go-to sweet for people of different backgrounds and income levels.
5. Cultural Significance:
Jalebi has become deeply ingrained in Indian culture, often symbolizing sweetness, good luck, and prosperity. It is offered as prasad (religious offering) in temples, shared as a gesture of goodwill, and gifted during special occasions. Its presence in various cultural practices and rituals has contributed to its fame and emotional connection.
These factors, among others, have contributed to Jalebi’s enduring fame and love in India. Its enticing taste, positive associations, affordability, and cultural significance have made it a cherished and celebrated sweet nationwide.
indian national sweet dish
Because of its easy availability and easy recipe style, Jalebi is considered the National Sweet of India. Jalebi does hold a special place in Indian cuisine and is enjoyed in various types and regional variations. Some of the popular types of Jalebi include:
1. Traditional Jalebi:
This refers to the classic version of Jalebi made with a fermented batter of all-purpose flour or wheat flour, deep-fried and soaked in sugar syrup.
2. Instant Jalebi:
This variation is made without fermentation and uses baking powder or soda to achieve a similar texture. The batter is prepared quickly and fried immediately after mixing.
3. Paneer Jalebi:
Paneer Jalebi incorporates paneer (cottage cheese) into the batter, resulting in a unique texture and flavour.
4. Mawa Jalebi:
Mawa jalebi includes mawa or khoya (reduced milk solids) in the batter, giving it a rich and creamy taste.
5. Aloo Jalebi:
Aloo jalebi is a speciality from Madhya Pradesh, where mashed potatoes are used in the batter, creating a distinctive texture and flavour.
6. Rava (Semolina) Jalebi:
Rava jalebi replaces the flour with semolina, resulting in a slightly grainy texture and a different taste experience.
These variations showcase the versatility of Jalebi and the creativity of Indian culinary traditions across different regions. Each type offers a unique twist on the classic sweet, adding diversity and enjoyment to the jalebi experience.
FAQs: the national sweet of india
Why jalebi get soggy?
Jalebi can become soggy when left in the sugar syrup for an extended period. The longer it stays in the syrup, the more it absorbs the liquid, causing it to lose its crispness and become softer. Appropriate timing and balance in soaking are necessary to maintain the desired texture of jalebi.
why jalebi is eat on dussehra?
Jalebi is eaten on Dussehra, a Hindu carnival celebrating the triumph of good over evil, as it is regarded as auspicious. Offering jalebi as prasad (religious offering) signifies sweetness and prosperity. It has become a traditional routine, enhancing Dussehra celebrations’ festive spirit and cultural significance.
what are the types of jalebi?
There are several types of jalebi enjoyed in different regions. Traditional jalebi is made with a fermented batter, while instant jalebi skips the fermentation process. Paneer jalebi incorporates cottage cheese, mawa jalebi includes reduced milk solids, and aloo jalebi uses mashed potatoes. Rava jalebi replaces flour with semolina.