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Jalebi being prepared by a street vendor in Bangalore, India. Jalebi [a] is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, z'labia, or zalabia.
Imarti is an Indian sweet made by deep-frying a batter prepared with black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup [1] Alternative names for the Imarti include Amitti, Amriti, Emarti, Omritti, Jahangir and Jhangiri/Jaangiri. This dish is similar to the jalebi, which is thinner and sweeter than Imarti. [2]
Jalebi and Imarti is made by deep-frying a fermented batter of wheat flour with yoghurt, in a circular (coil-like) shape and then soaking it in sugar syrup. [36] Imarti is a variant of Jalebi, with a different flour mixture and has tighter coils. Typically Jalebi is brown or yellow, while Imarti is reddish in colour.
Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. [1]
Many of the dishes on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India . Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
Chhena jalebi or Chhena jilapi is a sweet dish originally from the eastern state of Odisha in the Indian subcontinent. It is a dessert made from chhena . It is popular in Odisha , West Bengal , Bangladesh and other eastern regions of the Indian subcontinent.
The brown water is known throughout India as khatta meetha pani, which translates to as "sweet and sour water". The main composition of this water is tamarind and jaggery . The hotter alternative to this water, which is also typically the standard dipping green liquid for this dish, is known as theeka pani , which means "spicy water".
A plate of Jalebi for you: Here is a plate of Jalebi for you. Jalebi is a sweet popular in countries of the Indian Subcontinent, specially in India, Pakistan, Bangladesh. Hope you'll like it. Thank you. ~~~~ For more Indian dishes, visit the Kitchen of WikiProject India.