There is nothing like the sensation of crunching into a crispy jalebi and savouring the sweet, syrupy taste while you savour another one. The world will always be a sweeter place as long as you can crunch, munch, and devour your favourite Indian mithai, whether it’s rabdi jalebi or fafda jalebi. And you have to try these mouthwatering jalebi varieties if you’re a true fan.
Imarti
Indian sweets called imarti are made by forming a circular flower shape out of vigna mungo flour batter, deep-frying it, and then soaking it in sugar syrup. Jahangir, Amitti, Amriti, Emarti, and Omritti are some other names for it. It can be served warm or cold.
Khoya Jalebi
Madhya Pradesh is known for its popular and sweet street food, Mawa Jalebi, also referred to as Khoya Jalebi. It is flavoured like gulab jamun and is made of khoya. It tastes extremely rich and contains kesar.
Aloo Ki Jalebi
The ingredients for Aloo Ki Jalebi include potato, cardamom, sugar, ghee, maida, and curd. It is crispy, light, and delicious to eat. In Gurugram, it is well-known.
Paneer Jalebi
Paneer Jalebi is made with paneer, cream, milk, and lemon juice as ingredients. In addition to tasting different, paneer jalebi, which is primarily found in Bengali cuisine, is browner than jalebi from North India.
Also read: Oregano and its amazing health benefits
Jaleba
They dip the “Jaleba,” as they call it, into boiling hot ghee until it begins to crisp up.It is referred to as the “king of the jalebi” and weighs roughly 250 grammes, occasionally 500 grammes.
Jalebi Rabdi
Rabdi is what makes up this jalebi. It is served on a platter with additional dry fruits and almonds, along with saffron garnish.
