From zulbiya to jalebi, the fascinating journey of this popular Indian dessert
Jalebi is a crunchy and sweet delight, loved by all and sundry. This popular Indian dessert, which is be enjoyed hot or cold, can be paired with samosas, creamy rabdi or even a glass of hot milk. Here’s one surprising fact for you about your much-loved jalebis: They didn’t originate in India. Yea, you read that right. This sweet dish has its roots in Iran where it was known as zulbiya. So, how did it find its way to India, you must be wondering. Do you want to explore the origins of the jalebi and discover how this delectable treat came to our country? Well, that’s an exciting tale to tell. Join us in this journey to uncover the fascinating origin and history of this beloved dessert!
When jalebi was zulbiya!
Zulbiya, a distant cousin of jalebi, was first introduced in the early 10th century in Iran or Persia. Back then, it was enjoyed with a hot cup of tea in the morning during the iftar gatherings of Ramzan. This dessert was popularized in an Arabic cookbook by a famous Arab author, Ibn Sayyar al-Warraq. It made to another book Kitab al-Tabeekh again in the 13th century by a renowned Arab writer, Muhammad bin Hasan al-Baghdadi. Zulbiya is still a famous desert in modern-day Iran and is an essential item in the Persian New Year platter called Nowruz. Zulbiya and jalebi are not the same dishes with different names. They taste the same, but the method of preparation and appearance vary. Zulbiya has an asymmetric floral coil pattern, whereas jalebi has a series of circular coils. Furthermore, the Persian recipe requires honey and rose water syrup, whereas Indian Jalebi is made with simple sugar syrup.
Zulbiya becomes jalebi
During the medieval period, Turkish and Persian traders and artisans arrived on the shores of India and introduced the delectable zulbiya to the local cuisine. Over time, this sweet was adopted by Indians, taking on various names including jalavallika, kundalika and more. Eventually, it became known as jalebi, a variant of the original name. By the 15th century, jalebi had become a popular addition to Indian festivals, weddings and even temples. The Jain scripture, Priyamkarnrpakatha, written by Jinasura, a Jain author in 1450 CE, describes how wealthy merchants relished jalebi at their gatherings.
The Sanskrit text, Gunyagunabodhini, from 1600 CE, outlines the ingredients and recipe for a dessert identical to present-day jalebi. In the 16th century, Jalebi earned a coveted mention in the book Bhojana Kutuhala. This book is one of the subcontinent’s first recipe and food science texts and was written by an Indian author named Raghunath.
The jalebis of India
Jalebi, the sweet and syrupy Indian delicacy, has a diverse history that spans through centuries and regions. While it’s known as jalebi in Northern India, it’s often pronounced as jilebi in the South. This sweet dish is known in various names in different parts of the country. In Bengal, it is called jilapi, while in Indore, people know it by the name jaleba. Not only names, but the form it is served also varies according to regions. For example, there is the chhanar jilipi in Bengal, while in Madhya Pradesh and Hyderabad, jalebis are also made of mawa and khowa jalebi respectively. Jalebi has captured the hearts and taste buds of millions of Indians through centuries and represents the diverse culinary landscape of India!