Recipies

Jalebi (जेरी)

About Jalebi (जेरी)

Jalebi, known as 'Jeri' in Nepal, is a popular sweet treat enjoyed across the country. It's a deep-fried, pretzel-shaped dessert made from a fermented batter, soaked in sugar syrup, and is especially popular during festivals, celebrations, and as a street food snack. Its bright orange color and crispy, syrupy texture make it an irresistible treat for many Nepalese.

Picture of Jalebi

History

While Jalebi's origins trace back to the Middle East (where it's known as 'Zalabiya'), it arrived in the Indian subcontinent centuries ago and became a beloved sweet across the region. In Nepal, Jalebi/Jeri was likely introduced through trade and cultural exchange with India, where it is widely consumed. Over time, it has been integrated into the Nepali culinary landscape and traditions. Today, it's a ubiquitous treat found in sweet shops, roadside stalls, and homes, particularly during festivities. While it may not have a specific 'Nepali history' as distinct from its origins, it has certainly become a integral part of Nepali food culture.

Fact 1

Jalebi is made with a fermented batter, which gives it a slightly tangy taste.

How to prepare?

all-purpose flour (maida) - 1 cupyogurt - 1/4 cupbaking soda - 1/4 teaspoongram flour (besan) - 1 tablespoon (optional)water - 1/2 cup (or as needed for batter consistency)sugar - 1.5 cupwater - 1/2 cup (for sugar syrup)saffron strands - a pinch (optional for color and flavor)cardamom powder - 1/4 teaspoon (optional for flavor)edible food color (orange) - a few drops (optional)oil or ghee - for deep frying

Learn step by step to prepare Jalebi

  • 1
    In a mixing bowl, combine flour, yogurt, baking soda, and gram flour (if using). Add water gradually to make a smooth, lump-free batter.
  • 2
    Cover the batter and let it ferment for at least 4-5 hours or overnight in a warm place.
  • 3
    Prepare the sugar syrup: In a saucepan, combine sugar and water. Bring to a boil and simmer until the syrup slightly thickens (about 5-7 minutes). Add saffron strands and cardamom powder if desired. Keep the syrup warm.
  • 4
    Heat oil or ghee in a deep frying pan or kadhai.
  • 5
    Pour the batter into a piping bag or a clean cloth with a small hole. If using the cloth, make a small hole at one corner.
  • 6
    Squeeze the batter into the hot oil, making spiral or pretzel-like shapes. Fry on medium heat until golden brown and crispy on both sides.
  • 7
    Remove the fried jalebis from the oil and immediately immerse them in the warm sugar syrup. Let them soak for 2-3 minutes.
  • 8
    Remove the soaked jalebis from the syrup and place them on a plate. Serve them hot.
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