The jalebi is a typical sweet of the cuisines of India , Pakistan and Bangladesh . In English, jalebi is written, but the letter jota is pronounced as in the English name John (as a mixture between sh and ch). The yalebi is believed to originate from northern India, probably from the Panjab region (in present-day Pakistan). The yalebi is sold in the same way in Halwai stores. In South India there is a similar dish in the jangiri. The Persian name for yalebi is zulbiaj.


It is made by frying a mixture of a very liquid dough and soaked in syrup (sugar syrup) and forming ring chaotics, sometimes very similar to pretzels. The yalebi is mostly orange, although there are white versions. It can be served hot or cold. It is softer than crisp in texture. Partially fermented sugars are what give the dish its flavor.

For the mass:

  • 150 g of wheat flour.
  • 25 g of rice flour.
  • 1 plain yogurt.
  • ½ teaspoon of yeast.
  • 2 tablespoons of olive oil.
  • Yellow dye.


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