We are covering Amazing facts about the National Sweet of India, the Indian National Sweet Name, and the Indian National Sweet dish in this post.
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National Sweet of India
The national sweet of India is not officially designated, as India is a diverse country with a wide range of regional cuisines and sweet delicacies. However, Jalebi is regarded as Indian National Sweet because of its wide range of availability across India, easy recipe, affordable prices, and one of the oldest sweets of India.
Indian National Sweet Name: Jalebi
Jalebi is a deep-fried sweet made from a fermented batter of wheat flour or all-purpose flour, which is soaked in sugar syrup. It has a pretzel-like shape and is crispy on the outside with a syrupy texture inside.
What is the National Sweet of India?
The National Sweet of India is Jalebi.
Why Jalebi is National sweet of India?
Jalebi is a popular sweet in India considered the National Sweet of India and neighbouring countries, known for its unique shape, crisp texture, and syrupy sweetness. Here are some reasons for its consideration as the National Sweet of India:
Jalebi batter is made by fermenting a mixture of all-purpose flour or wheat flour, yoghurt, and water. The batter is then poured through a cloth or a piping bag in a circular, pretzel-like shape onto hot oil or ghee (clarified butter).
The jalebi batter is deep-fried until it turns golden brown and crispy. The deep-frying process gives jalebi its signature crunchy texture.
3. Sugar Syrup:
Once the jalebi is fried, it is soaked in sugar syrup. The syrup is typically flavoured with cardamom, rose water, or saffron, which adds a distinct aroma and taste to the sweet.
4. Twisted Shape:
Jalebi is traditionally made in a spiral or coil shape, which gives it its characteristic appearance. The shape is achieved by swirling the batter in a circular motion while frying.
Jalebi can be enjoyed in various ways. It is often served warm or at room temperature. Some people prefer to eat it as it is, savouring the crispy exterior and syrupy interior. It can also be served with yoghurt, rabri (thickened sweetened milk), or even topping on desserts like falooda (a cold dessert with noodles and flavoured syrups).
6. Festive Delight:
Jalebi is a popular sweet during festivals such as Diwali (Festival of Lights) and Eid. It is also commonly enjoyed as a street food snack or dessert throughout the year.
7. Regional Variations:
While jalebi is widely popular across India, there are regional variations in its preparation and presentation. For example, in South India, a similar sweet called “Jangiri” is made using urad dal (black gram) batter instead of fermented flour batter.
Jalebi is loved for its contrasting textures, sweet flavour, and ability to satisfy cravings for a delightful dessert. It is a treat enjoyed by people of all ages and is often associated with celebrations and joyful moments.
What are the types of Jalebi?
While the traditional jalebi is the most commonly known type, a few variations of jalebi are found in different regions of India. Here are some types of jalebi:
1. Traditional Jalebi:
This is the classic version of jalebi, made with a batter of all-purpose flour or wheat flour, fermented with yoghurt or yeast. It is deep-fried and soaked in a sugar syrup flavoured with cardamom or saffron.
2. Instant Jalebi:
As the name suggests, this variation is made without fermentation. It uses baking powder or soda as a leavening agent to achieve a similar texture to traditional jalebi. The batter is prepared quickly and fried immediately after mixing, without the fermentation step.
3. Paneer Jalebi:
Paneer jalebi is a unique variation where the batter uses paneer (cottage cheese) instead of flour. Paneer is blended with other ingredients to form a smooth batter, deep-fried and soaked in sugar syrup.
4. Mawa Jalebi:
Mawa jalebi is made by incorporating mawa or khoya (reduced milk solids) into the jalebi batter. This variation adds a rich and creamy taste to the jalebi.
5. Aloo Jalebi:
Aloo jalebi is a speciality from the state of Madhya Pradesh in India. It is made using mashed potatoes in the batter, flour, and other ingredients. The resulting jalebis have a unique texture and flavour.
6. Rava (Semolina) Jalebi:
Rava jalebi is prepared by replacing the flour with semolina (rava) in the batter. The semolina gives a slightly grainy texture to the jalebi and provides a different taste experience.
These variations of jalebi offer diverse flavours and textures while maintaining the essence of this beloved sweet. Each type has its regional significance and is enjoyed by locals and visitors alike.
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FAQs – National Sweet of India
why Jalebi is round?
There is no definite reason for making Jalebi in a round shape. It is a formal style trending across India.
Why Jalebi is not crispy?
Jalebi may lose its crispiness due to various reasons. Oversoaking in sugar syrup can make it soft. Improper frying temperature or using a thick batter can result in a less crispy texture. Additionally, moisture absorption from the environment can also impact its crispiness.
Why Jalebi become flat?
Jalebi becomes soft due to the process of soaking it in sugar syrup. After being deep-fried to achieve a crisp exterior, the jalebi is immediately immersed in the syrup. The syrup is absorbed by the jalebi, allowing it to soak and soften. This process transforms the initially crispy jalebi into a tender and syrupy sweet delicacy.
Why Jalebi is eaten on Dussehra?
jalebi’s association with sweetness, auspiciousness, and the joyous atmosphere of Dussehra make it a popular and cherished sweet during this significant Hindu festival.