Recipies

Jalebi (जेरी)

About Jalebi (जेरी)

Jalebi, known as 'Jeri' in Nepali, is a popular sweet treat in Nepal, enjoyed during festivals, celebrations, and as a common street food. Its crispy, sugary spirals are a favorite among Nepalis of all ages, often paired with other dishes like sel roti or eaten as a standalone dessert. It holds a significant place in Nepali culinary culture.

Picture of Jalebi

History

While Jalebi's origins are often traced back to the Middle East, its journey to Nepal and its integration into Nepali cuisine is not well-documented in precise historical records. It's believed to have arrived in the Indian subcontinent through trade and cultural exchange, possibly during the Mughal era. From there, it gradually made its way into Nepal, where it was adopted and adapted to local tastes and preferences. Over time, Jalebi became a beloved part of Nepali food culture, particularly during festivals like Dashain and Tihar. Today, it's not uncommon to find 'Jeri' being made and sold in local sweet shops and street corners throughout Nepal, reflecting its long history and cultural significance. Despite the scarcity of detailed historical texts specific to Nepal, the wide consumption and cultural relevance of Jalebi in Nepal suggests a substantial and well-established history.

Fact 1

Jalebi is known for its unique pretzel-like shape and deep orange color.

How to prepare?

All-purpose flour (Maida) - 1 cupYogurt - 1/4 cupBaking soda - 1/4 teaspoonWater - 1/2 cupTurmeric powder (optional, for color) - a pinchSugar - 1.5 cupsWater (for syrup) - 1 cupCardamom pods (optional) - 2-3Saffron strands (optional) - a fewOil or Ghee (for frying) - as needed

Learn step by step to prepare Jalebi

  • 1
    In a mixing bowl, combine all-purpose flour, yogurt, baking soda, and water. Mix well to form a smooth, lump-free batter. Add a pinch of turmeric for color if desired.
  • 2
    Cover the batter and let it ferment for 4-5 hours or overnight in a warm place. This allows the batter to develop a slightly tangy flavor.
  • 3
    Meanwhile, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil, stirring occasionally until the sugar is completely dissolved. Add cardamom pods and saffron strands (if using). Simmer until the syrup reaches a one-string consistency. Keep the syrup warm.
  • 4
    Heat oil or ghee in a flat-bottomed pan for deep frying on medium heat. Check oil is hot enough by dropping a tiny drop of batter and it starts to rise quickly.
  • 5
    Pour the batter in a piping bag or a clean cloth with a small hole and start piping in a spiral or random shapes in the hot oil.
  • 6
    Fry the jalebis until they turn golden brown and crisp on both sides. This should take 2-3 minutes each side.
  • 7
    Remove the fried jalebis and immediately soak them in the warm sugar syrup for about a minute or two, allowing them to absorb the syrup.
  • 8
    Remove the soaked jalebis from the syrup and place them on a wire rack to drain any excess syrup.
  • 9
    Serve Jalebi hot and enjoy!
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