- Jalebi is made by deep-frying maida (fine flour) or urad (black gram) batter in circular shapes and then soaked in sugar syrup
- A 10th century and then 13th-century cookbook include a recipe of Zulubiya or Luqmat al qadi consisted of yeast dough fried and dipped in honey & rose water syrup
- In ancient times it was a sweet given to the poor during Ramadan in Iran
- Indian word Jalebi is derived from Arabic Zulabiya and Persian Zolbiya
- In the 15th century, jalebi was known as Kundalika or Jalavallika in India
- Jalebi is served with Rabari in North India and with kachori or samosa in Punjab
- It is served with faafda in Gujrat and with curd rice in South India
- In Maharashtra, it is made popular by Peshwas and now it is an integral part of our food in festivals and celebrations