According to Wikipedia, the word is derived from a similar dish in Arabic zulabiya or Persian zalibiya. In Christian communities in Western Asia, it was served on the feast of Theophany (Epiphany), often with dry sugar and cinnamon. In Iran, this sweet was traditionally given to the poor during Ramadan. The very first time it was mentioned was in a 10th-century cookbook. It's not my favorite, but it's the best my in-laws know and my better half can't get enough of it. So this one is definitely going to be made for Diwali , the festival of lights, which this year falls on Sunday, October 31st.
JALEBI
½ tsp yeast
2 tablespoons lukewarm water
120 g wheat flour
1.5 dl water
1 teaspoon lemon juice
2 dl ghee for frying
Sugar syrup:
1 dl water
50 g sugar
A few strands of saffron
Procedure:
- Mix yeast and water in a separate cup and let stand for 3-4 minutes until you see fermentation starting.
- Mix flour, water, lemon juice and yeast mixture into a lump-free batter and let rise for an hour.
- Boil sugar, water and saffron. Fill the mixture into an empty bottle with a pointed, thin spout. An empty ketchup bottle is great! Fry small circles, in a spiral, in hot ghee, let the excess fat drain off and dip them in hot sugar syrup for a few minutes.
Check out this video from a village on the first India trip where NRK was involved in making the documentary "The Smell of India" . Making jalebi about 18 minutes into the film :)