Known for its sweet taste and different local and traditional recipes, jalebi can be made with a variety of ingredients, including chenna and urad. Here’s all about the eight different regional styles of jalebi for street food lovers.
This dish is similar in shape to jalebi but is much thicker due to its use of urad dal batter. It is shaped into floral designs and is denser than traditional jalebi.
In Bengal and Odisha, this version of jalebi is made with fresh chhena (cottage cheese). It has a softer and richer consistency than its traditional counterpart.
Khoya forms the basis of this jalebi and typically has a richness and density that is greater than traditional versions; they are normally found throughout Madhya Pradesh and Northern India.
This is a huge version of traditional jalebi, made to be thicker with a heavier weight; the largest jaleba can weigh several hundred grams.
Rather than using white flour, urad dal is fermented when making this jalebi, which usually results in this type of jalebi having a distinct tangy taste.
This recipe uses mashed potatoes mixed with the batter to create a light and crispy sweet spiral.
This modern interpretation of jalebi uses fresh apple slices, coated in batter, deep-fried, and then soaked in sugar syrup.
An opulent variation of traditional jalebi, paired with thick and sweet rabri, results in an extremely rich dessert.