Jalebi is a crunchy and sweet delicacy that is enjoyed by many. This traditional Indian delicacy, which may be served hot or cold, goes well with samosas, creamy rabdi, or simply a glass of hot milk. Here's an interesting truth about your favorite jalebis: They were not invented in India. Yes, you read that correctly. This dessert has its origins in Iran, where it was called zulbiya. You're probably wondering how it ended up in India. Do you like to learn about the history of the jalebi and how this wonderful dessert arrived to our country? That's an intriguing story to share. Join us as we explore the interesting origins and history of this.

When jalebi was zulbiya! 

Zulbiya, a distant relative of jalebi, was initially introduced in Iran or Persia in the early 10th century. It was traditionally served with a hot cup of tea in the morning at Ramzan iftar parties. Ibn Sayyar al-Warraq, a well-known Arab author, popularized this treat in an Arabic cookbook. It was reprinted in the 13th century in another book, Kitab al-Tabeekh, by a notable Arab writer, Muhammad bin Hasan al-Baghdadi. Zulbiya is still a popular desert in modern-day Iran, and it is a key component of the Persian New Year feast known as Nowruz. Zulbiya and jalebi are not the same food, despite their similar names.They all taste the same, but the technique of preparation and appearance differ. Zulbiya features an asymmetric floral coil design, whereas jalebi has a succession of circular coils. Furthermore, the Persian recipe calls for honey and rose water syrup, but Indian Jalebi is created using basic 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, a sweet and syrupy Indian delicacy, has a long and varied history spanning ages and places. While it is known as jalebi in Northern India, it is spelled jilebi in the south. This delicious delicacy is known by numerous names around the country. In Bengal, it is known as jilapi, whereas in Indore, it is known as jaleba. Not only do the names differ by area, but so do the forms in which they are served.  In Bengal, for example, there is the chhanar jilipi, but in Madhya Pradesh and Hyderabad, jalebis are made of mawa and khowa jalebi, respectively. Jalebi has won the hearts and taste buds of millions of Indians throughout the years and symbolizes India's unique gastronomic environment!