In recent speeches, Mr. Rahul Gandhi has used the reference to “jalebi” as a metaphor to critique Prime Minister Modi and India’s economic policies. During an October 2024 rally in Haryana, he famously mentioned Gohana’s renowned jumbo-sized jalebis, praising their quality and jokingly suggesting they should be exported to boost employment. He criticised Modi’s government by describing a “jalebi ki factory” trapped in a bureaucratic maze, as a “chakravyuh” (a deadly trap) for small businesses like those producing these jalebis.
The term “jalebi” quickly became viral, with BJP supporters mocking the idea of jalebis being factory-made, and particularly when ‘Jalebi’ became bitter for Congress in Haryana after its defeat from the BJP in the recent elections.
After Congress’s defeat in the Haryana elections, BJP leaders and social media users used the metaphor to troll the Congress, humorously suggesting that Gandhi’s promised jalebis were never to be tasted due to the election loss.
The sweet called Jalebi has a long and fascinating history, evolving across centuries and continents before becoming a beloved treat in South Asia and other regions.
Middle Eastern Origins (6th-7th Century CE)
- The earliest recorded precursor to jalebi is believed to be a sweet called zalabiya (in Arabic) or zalibiya (in Persian), which was popular in the Middle East. It is mentioned in medieval Arabic and Persian texts, with variations being fried in hot oil and then dipped in honey or syrup.
- Zalabiya was likely introduced during the early Islamic caliphates and later spread to different parts of the Arab world, Iran, and Central Asia.
Arrival in India (Medieval Period)
- The spread of zalabiya to India is thought to have occurred during the medieval period, likely with the arrival of Persian-speaking Muslim traders or through the various Islamic dynasties, like the Delhi Sultanate and the Mughal Empire, which had strong cultural ties with Persia.
- Over time, zalabiya was adapted to local tastes and became known as jalebi in the Indian subcontinent. The word jalebi itself is derived from the Arabic and Persian word zalabiya.
Localisation and Popularity in India
- In India, jalebi began to be made with ingredients commonly available in the region, such as wheat flour (instead of rice flour, as was more common in Middle Eastern variants), and flavoured with spices like cardamom and saffron.
- The syrup used for soaking the jalebi often included sugar instead of honey, which was more abundant in India due to the sugarcane farming tradition.
- By the 15th century, references to jalebi appear in Indian texts such as the Bhojanakutuhala, a Sanskrit text on food.
Regional Variations
- As jalebi spread across the Indian subcontinent, different regions developed their own variations. For example:
- In North India, it became a popular street food often served with rabri (a sweetened condensed milk dessert) or milk.
- In Gujarat, a variation called Imarti is made with black gram flour instead of wheat flour.
- In Bengal, it is often served during festivals like Durga Puja and is called Jilipi.
Modern-Day Jalebi
- Today, jalebi remains a popular sweet across South Asia and has also spread to parts of North Africa and Central Asia. It is commonly served at weddings, festivals, and special occasions.
- While the basic recipe has stayed the same—batter fried in circular shapes and soaked in syrup—there are several local twists depending on the region.
The evolution of jalebi showcases how a sweet can travel across borders, adapting to local cultures and ingredients while retaining its essential form.
*Compiled by Sarvesh Kaushal from various sources
