With the onset of winter, the use of hot milk increases. If jalebi is added to hot milk, it becomes a desirable food. People go to the shops not only for taste but also to revive energy and keep the body warm.
People enjoy this delicious dish by adding jalebi and cream to the hot milk.
Jalebi attracts citizens all year round, but in severe cold, hot milk and jalebi have their own taste. It gives energy to the body and also reduces the feeling of cold.
In the cold evenings, the taste of milk jalebi is out of the world Milk jalebi shops remain open till late at night. When the weather warmed up in Punjab, milk jalebi shops also became populated.
You will be surprised to know that Jalebi’s real origination is not the subcontinent but the region of West Asia.
An analysis of ancient history reveals that it was eaten in the subcontinent in the Middle Ages, from where it entered the subcontinent.
In the thirteenth century AD, a well-known historian mentioned local cuisine in his book Al-Atibikh, in which he wrote Jalebi as “Zalabia” originated in West Asia The area.
You can also prepare Jalebi at home,
- 1 cup of flour
- Half a cup of sugar
- Take out 3 cardamom seeds
- 1 pinch of saffron
- Oil as required
Mix the flour in cold water and make a thick creamy mixture and keep it in a warm place for 24 hours so that the yeast grows. Prepare sugar syrup, add cardamom seeds and saffron and keep it warm. Put it on low heat. Now heat oil in a frying pan with a funnel or cloth. Make a hole in the middle of it. Fill the mixture in it and press it and put it in the pan in the form of circles when light brown jalebi is ready. When it is done, take it out by dipping it in syrup for five minutes and serve it hot.