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Jalebi
''Jalebi'' (, , , Urdu: جلیبی, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''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 (scented water). In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. The North African dish of ''Zalabia'' uses a different batter and a syrup of honey (Arabic: ''ʻasal'') and rose water. History The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. The earliest known hist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalebi Being Prepared, Bangalore
''Jalebi'' (, , , Urdu: جلیبی, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''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 (scented water). In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. The North African dish of ''Zalabia'' uses a different batter and a syrup of honey (Arabic: ''ʻasal'') and rose water. History The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. The earliest known history ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Imarti
Imarti ( bn, অমৃতি) is a sweet from India. It is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. Alternative names include ''Amitti'', ''Amriti'', ''Emarti'', ''Omritti'', ''Jahangir'' and ''Jhangiri/Jaangiri''. This dish is not to be confused with ''jalebi'' which is thinner and sweeter than ''Imarti''. ''Amitti'' is a popular Iftar item in Bangladesh. It is a specialty of Sylheti desserts for Iftari that is made without any food color. Ingredients Amriti or Jangri is made from varieties of black gram flour, also colloquially called ''jangiri parappu'' (lentils) or jangiri black gram in, Tamilnadu, Andhra Pradesh, Telangana and other parts of the Indian subcontinent. Saffron is added for colour. Preparation Black gram is soaked in water a for few hours, and stone-ground into a fine batter. The batter is poured into ghee, though other oils are sometimes used. Like funnel cakes, the batter is poured into geometr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhena Jalebi
Chhena jalebi, Chhena jilapi, Chhanar jilipi is a sweet dish originally from coastal Odisha in eastern India, a state known for desserts made of chhena. Its popularity has spread beyond coastal Odisha, West Bengal and other Eastern regions of the Indian subcontinent. Preparation Chhena jilapi are made in a manner very similar to regular jalebis which are popular throughout India. However, the basic ingredient is fresh curd cheese called chhenna. Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup. Chhena jilapis are served either hot or chilled. See also *Jalebi *Khira sagara *Oriya cuisine *Bangladeshi cuisine Bangladeshi cuisine ( bn, বাংলাদেশের রান্না) is the national cuisine of Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and river-line geography of Bangladesh. The country has a tropical mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zalabiyeh
Zalabiyeh ( ar, زلابية) or Pitulici is a fritter or doughnut found in several cuisines across Europe, the Middle East and West Asia. The fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. The earliest known recipe for the dish comes from a 10th-century Arabic cookbook and was originally made by pouring the batter through a coconut shell. ''Zalabiyeh'' is also the Arabic language term used by Mizrahi Jews for a deep-fried yeast dough, often topped with either honey or syrup, and known as burmuelos in Ladino. History The earliest known recipes for ''zalabiya'' comes from the 10th century Arabic cookbook '' Kitab al-Tabikh''. In the old Al-Baghdadi book of recipes of the Arabs; the dough was poured through a coconut shell. This style of fritter is similar to the Indian jelabi and a 16th-century recipe from German cuisine for ''strauben'' made using a funnel. Different methods have developed in the preparation of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shahi Jilapi
Shahi jilapi ( bn, শাহী জিলাপি, Shahī Jilapi, Royal Jalebi) is a famous and traditional sweetmeat originating from Chowk Bazaar in Old Dhaka of Bangladesh, which is very popular throughout the country. Especially, in Ramadan it is most commonly prepared and sold in Chawkbazar of Old Dhaka which is a popular iftar hub to the natives of Dhaka. This traditional jilapi is made by twisting the dough like a coil. Radius of the each jilapi can be a few inches and weight varies from 1 to 2 kg or even 2.5 kilograms. It is so huge that it is eaten in iftar or snacks by a group of 3 or 4 persons. Shahi jilapi, known for its large size but the great taste of its makes it unique and its name substantial. History Although jilapi was created in the early fifteenth century, ''Shahi jilapi'' is a bit more modern addition. It was introduced to the Dhakaiya people a few decades ago. Families living in old Dhaka, used to buy it and ate it together. Gradually, it also bec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangladesh
Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the most densely populated countries in the world, and shares land borders with India to the west, north, and east, and Myanmar to the southeast; to the south it has a coastline along the Bay of Bengal. It is narrowly separated from Bhutan and Nepal by the Siliguri Corridor; and from China by the Indian state of Sikkim in the north. Dhaka, the capital and largest city, is the nation's political, financial and cultural centre. Chittagong, the second-largest city, is the busiest port on the Bay of Bengal. The official language is Bengali, one of the easternmost branches of the Indo-European language family. Bangladesh forms the sovereign part of the historic and ethnolinguistic region of Bengal, which was divided during the Partition of India in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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