Jalebi
Sign in to savethumb|Jalebi being prepared by a street vendor in Bangalore, India Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''''
AI overview
Jalebi is a sweet snack that is widely enjoyed across the Indian subcontinent, West Asia, and parts of Africa, where it is known by various regional names. The treat is typically prepared by street vendors and has become a common part of local food cultures in these regions.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Jalebi
- Food.image
- Basavanagudi Kadalekai Parishe (2025) Bangalore (86).jpg
- Food.caption
- Jalebi sold at Basavanagudi Kadalekai Parishe, Bangalore (2025)
- Food.alternate_name
- Jilapi, jilebi, jilbi, jilipi, jelabee, jerry, mushabak, zulbia, z'labia, zalabia, pani walalu
- Food.region
- West Asia, Indian subcontinent, Africa
- Food.course
- Dessert
- Food.country
- West Asia Regional variants:
- Food.served
- Hot or cold
- Food.main_ingredient
- Maida flour or yeasted dough, saffron, ghee, sugar or honey
- Food.variations
- Sesame oil, sesame seeds, yogurt, cinnamon, lemon, cardamon; different shapes
- Food.similar_dish
- Afghan jalebi, chhena jalebi, imarti, shahi jilapi, bamiyeh, lokma, zalabiyeh
via Wikipedia infobox
Article
19 sectionsContents
- History
- Regional varieties
- Central Asia
- Afghanistan
- Indian subcontinent
- India
- Pakistan
- Nepal
- West Asia
- Iran
- Azerbaijan
- Arab countries
- Africa
- North Africa
- Ethiopia
- Mauritius
- Recipe variations
- See also
- References
thumb|Jalebi being prepared by a street vendor in Bangalore, India Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''
The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (pandanus flower essence).