Banana Fiber

 Name :- Jassi Tomar

Course :- BA Programme ( Economics + Commerce )

College Roll No. :- 22/2381

Mail Id :- jassitomar21@gmail.com

Mobile No. :- 9899605108

Postal Address with Pin Code :- 2255, Opposite Omaxe Mall H.C.Sen Marg Chandni Chowk Old Delhi – 110006

Jalebi : A Taste of Delhi

Delhi's Famous Jalebi:

Jalebi, a crispy and sweet dessert, has a special connection with Delhi. Originating in the Middle East, it was introduced to India by Persian invaders. Delhi's Old City, particularly Chandni Chowk, is famous for its jalebis.

The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup.

• Best places to try jalebis in Delhi

Dariba Kalan, Chandni Chowk, and Kamla Nagar. Jalebis hold cultural significance in Delhi, often served at festivals, weddings, and celebrations. For an authentic experience, try hot jalebis straight from the frying pan!

Delhi's jalebi vendors have been perfecting their recipes for generations, making it a must-try dessert in the city. Whether you're a local or a tourist, Delhi's jalebis are sure to satisfy your sweet tooth.

• What is the old name of Jalebi ?

According to Hobson-Jobson, the Indian word jalebi is derived from the Persian zolbiya, another name for luqmat al qadi. This recipe was brought to Medieval India by Persian-speaking Turkic invaders such as Mughals. In 15th century India, jalebi was known as Kundalika or Jalavallika.

• How to make Jalebi ?

Ingredients:

- 1 cup all-purpose flour

- 1/2 cup gram flour

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 cup yogurt

- 1/4 cup ghee or oil

- 1 cup sugar syrup (see below for recipe)

- Water, as needed

- Chopped pistachios or almonds, for garnish

Sugar Syrup:

- 1 cup sugar

- 1 cup water

- 1 tablespoon rose water (optional)

- 1 tablespoon lemon juice

Instructions:

1. Mix the batter: Combine flour, gram flour, baking soda, and salt in a bowl.

2. Add yogurt and ghee: Mix in yogurt and ghee to form a smooth batter.

3. Rest the batter: Let the batter rest for 2-3 hours to allow fermentation.

4. Prepare the sugar syrup: Combine sugar, water, rose water, and lemon juice in a saucepan. Heat until the sugar dissolves.

5. Heat oil for frying: Heat oil in a deep frying pan over medium heat.

6. Pipe the jalebi batter: Use a piping bag or a plastic bag with a corner cut off to pipe the batter into the hot oil.

7. Fry the jalebis: Fry the jalebis until they are golden brown and crispy.

8. Soak in sugar syrup: Soak the fried jalebis in the sugar syrup for 2-3 minutes.

9. Garnish and serve: Garnish with chopped nuts and serve warm.

• Nutritional Value of Jalebi

Positive Aspects

1. Carbohydrates: Jalebi is a good source of carbohydrates, which provide energy.

2. Protein: Jalebi contains some protein from the milk and flour used in its preparation.

3. Fiber: Some jalebi recipes include fiber-rich ingredients like gram flour or whole wheat flour.

Negative Aspects

1. High Calorie Count: Jalebi is deep-fried, making it high in calories (approximately 150-200 calories per piece).

2. High Sugar Content: Jalebi is soaked in sugar syrup, increasing its sugar content (approximately 20-25 grams per piece).

3. Saturated Fat: Jalebi contains saturated fat from the oil used for frying.

4. Low in Essential Nutrients: Jalebi is low in essential nutrients like vitamins, minerals, and antioxidants.

• Health Risks Associated with Jalebi Consumption

1. Weight Gain: Regular consumption of jalebi can lead to weight gain due to its high calorie count.

2. Increased Risk of Diabetes: The high sugar content in jalebi can increase the risk of developing type 2 diabetes.

3. Heart Health Risks: The saturated fat and high calorie count in jalebi can increase the risk of heart disease.

4. Dental Problems: The sticky sugar syrup in jalebi can contribute to dental problems like tooth decay and cavities.