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
