Jalebi Recipe |  Image Resource : pinterest.com

When you place those crispy and gooey orange twirls in your mouth and enjoy the sensation of the sweetness that floods your mouth as you bite into them and overwhelm the taste buds, have you wondered ever as to who was behind the jalebi recipe? Well, if not, then you're just on the right page to learn more about the origin of jalebi recipe.
 
Jalebi is also known as zulbia and zalabia and is a very popular Indian sweet that is served on auspicious occasions and can be enjoyed at breakfast or as a snack. The sweet is not just popular in India, but all across South Asia, Pakistan, Bangladesh, and the Middle East. Perhaps most people tend to think that Jalebi originated in India because of its quintessential presence and immense popularity. Whether it is Republic Day and Independence Day or a special occasion, it is common to see people enjoying the crispy Jalebis. Most Indians are likely not to believe that Jalebi is not actually an Indian sweet but this hot and sweet jalebi travelled here from overseas during the medieval times.
 
Where did it come from?

The Indian word jalebi is derived from zulabiya, which is an Arabic word or zolbiya, which is the Persian word. The recipe certainly did not originate in India as it was first brought to the country by Persian-speaking Turkic invaders. It was known as Kundalika and a work by Jinasura; a Jain author mentions the sweet around 1450 CE and how the sweet was served during a dinner organised by a wealthy merchant. A Sanskrit work that dates before 1600 CE, Gunyagunabodhini describes a recipe that is very similar to that of modern Jalebi. Hence, the earliest recorded reference of the jalebi recipe is from the 15th century CE.
 
However, the oldest reference of jalebi can be seen in the 13th century in a cookbook titled, 'Kitab al-Tabeekh'. Here, jalebi is mentioned as Zalabiya' and hence, its origin is in West Asia. It was later that it was introduced to Indian cuisine and thus became an important part of festivals and celebrations. Today, the recipe of Jalebi has taken on many new variations, and you will find a different kind of jalebi served in different parts of India and with different names. Those sweet twirls are known as 'jilipi', 'jilapir', 'jilbi', 'zelapi, "jahangiri', and 'pak' and more. Although the basic ingredients remain the same, the shape and size and the flavours of the sweet can vary.
 
One can enjoy a Jalebi any time of the day and hot or cold. People love to have it with rabri or samosa at breakfast or as evening snacks. The Jalebi recipe is an excellent example of how different countries and cultures embrace the art of cuisine of others with open arms.