Jalebi or English version Funnel cake

Alternative names	jilapi, jilebi, jilbi, jilipi, jelabee, jerry, mushabak, zulbia, z'labia, zalabia, pani walalu.
Course	Dessert
Place of origin	Western Asia Regional variants: Afghanistan (جلیبی Jalebi) Algeria (Zalabia: زلابية)[1] Azerbaijan (Zülbiyə or zilviyə) Bangladesh (Jilapi) Egypt (Meshabbek: مشبك)[2] Ethiopia (Mushebek: ሙሸበክ) Fiji (Jalebi)[3] India (Jalebi जलेबी)[3] Iran (Zoolbia: زولبیا) Iraq (Zalabia)[3] Kurdistan (Zülubiya)[3] Nepal (Jerry जेरी) Pakistan (Jalebi جلیبی)[3] Sri Lanka (Pani Walalu පැණි වළලු) Syria (Zinghol)[3] Tunisia (Zlabia)[4] Turkey (Zulbiye)[3] Western Asia (Zalabiyeh)[2]
Region or state	Western Asia, Indian Subcontinent, Africa
Serving temperature	Hot or cold
Main ingredients	Maida flour or yeasted dough, saffron, ghee, sugar or honey
Variations	Sesame oil, sesame seeds, yogurt, cinnamon, lemon, cardamon, also the shape of the food can change
Similar dishes	Afghan Jalebi, Chhena jalebi, imarti, shahi jilapi, bamiyeh, lokma, zalabiyeh.
[[:b:Cookbook:Jalebi (Fritters in Syrup)|Cookbook: Jalebi or English version Funnel cake]]   [[Commons:Category:Jalebi|Media: Jalebi or English version Funnel cake]]

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, jerry, mushabak, z'labia, or zalabia.

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. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water).

In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water.^{[citation needed]} The North African dish of Zalabia uses a different batter and a syrup of honey (Arabic: ʻasal) and rose water.^[5]

The earliest known recipe of this food comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq.^[6] In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned a similar dish.^[1]

According to the Hobson-Jobson (1903) historical dictionary, the word jalebi is derived from the Arabic word zulabiya, or the Persian zolbiya.^[7][1] However, there is a difference between Indian and Persian Zulbiya and Jalebi as they neither looks similar in appearance nor have the same taste.^[8]

Priyamkara-nrpa-katha, a work by the Jain author Jinasura, composed around 1450 CE, mentions jalebi in the context of a dinner held by a rich merchant.^[1] Gunyagunabodhini, another Sanskrit work dating before 1600 CE, lists the ingredients and recipe of the dish; these are identical to the ones used to prepare the modern jalebi.^[9] According to the Indian ambassador Nagma Malik, jalebi might have started life in Turkey and then arrived in Tunisia long ago before making its way to India.^[10] Others claim that it was created by a musician during the reign of the Abbasid caliph Harun al-Rashid, Abdourrahman Ibnou Nafaâ Ziriab, who made a prolonged stop over in Tunisia while traveling from Baghdad to Andalusia.^[11]

It has been suggested that the American funnel cake is derived from the Arab and Persian cuisine, brought by German emigrants and called Drechterkuche.^[3] The history of the invention and subsequent spread of this food thus remains open to interpretation and unresolved.

In Afghanistan, Jalebi is a popular dessert. There is some slight differences between Afghan Jalebi and other variants. The Afghan Jalebi does not use any food coloring in contrast to the Indian and Pakistani variants and so is usually yellow and not orange in color. The Afghan Jalebi is also thinner. It is a popular dessert that is commonly consumed in households and in public events such as weddings or festivals. Jalebi is oftentimes served with green tea. There is also a popular song from Bollywood film Phantom named Afghan Jaleb^[12] i.^[13]

Jalebi made from khoya or mawa, was invented by Harprasad Badkul, in the year 1889, in Jabalpur.^{[14][15][16][17]}

In Norman Chevers book, A Manual of Medical Jurisprudence for India (1870, page 178) mentions "jelabees" as a historical way of poisoning prisoners in India in the 1800s.^[7]

In Pakistan, jalebis are a popular dessert that are commonly consumed in households and in public events such as weddings or festivals.^[18]

In Nepal, it is known as Jerry, a word derived from Jangiri and the Mughal Emperor Jahangir.^[19] People usually eat Jerry with Swari, a very thin fried bread like Puri (food). It is often eaten in morning with Nepali Masala chiya.^[20]

It is known as zoolbia^[21] (زولبیا) in Iran, although when translated into English, the spelling has alternatives and can include zolbiya, zulbiā, zulbia, zolbia, and others. In addition to being sweetened with honey and sugar, zoolbias in Iran is also flavoured with saffron or rose water.^[21][22] Often in Iran, zoolbia is served with Persian-style black tea alongside a similar dessert with a different "egg" shape, bamiyeh.^[23] These desserts are commonly served during Ramadan month as one of the main elements eaten after fasting.

In Iran, where it is known as zolbiya, the sweet was traditionally given to the poor during Ramadan. A 10th century cookbook gives several recipes for zulubiya. There are several surviving 13th century recipes for the sweetmeat, the most widely accepted being that mentioned in a cookbook by Muhammad bin Hasan al-Baghdadi.^[1]

Zulbiya or zilviya is one of the unique sweets of Ganja, one of the ancient cities of Azerbaijan. In the past, Zilviya was considered one of the main attributes of the Novruz in Ganja. Zilviya was usually cooked a few days before Novruz and served on the eve of the holiday. Just as each of the sweets and cookies placed on the table on the eve of holiday has a certain meaning in connection with Novruz, the round-shaped zilviyas, mostly baked in yellow and red, symbolized the equality of night and day on 21 March.

Zalābiya or zalabia, zalabiya (زلابية) (Maghrebi Arabic: زلابية) are found in the Levant and other Western Asian countries, including the Arab countries of Yemen, Egypt,^[24] Syria, Lebanon, and Iraq.

These are fried dough foods, including types similar to doughnuts.^[25] Zalābiya are made from a batter composed of eggs, yeasted flour, and milk, and then cooked in oil. They are made by a zalbāni. Unlike jalebi, the Western Asian variety may have a different shape, more like a free-form doughnut or a ball (but this is depending on the exact region and culture), and it may contain cinnamon, lemon, and powdered sugar.^[25][26] In Yemen, the manner of preparing the zalabiyeh differed from the variety of jalebi made in the Indian sub-continent, insofar that the Indian variety was dipped in syrup,^[1] to give to it a glaze-like finish, whereas the Yemeni variety of zalabiyeh was "made from a soft yeast bread [and] which is fried on both sides in deep oil. There are those who add to the dough black cumin for improved taste. They are eaten while they are still hot, while some have it as a practice to eat them with honey or with sugar."^[27]

Zalābiyeh is first mentioned in a 10th-century Arabic cookbook by Ibn Sayyar al-Warraq, a book later translated by Nawal Nasrallah.^[28][29] Ernest A Hamwi, a Syrian immigrant to the United States, is believed to have used the Persian version zalabia as an early ice cream cone.^[1]: 404

Zlebia or zlabia is a type of pastry eaten in parts of Northwest Africa, such as Algeria, Tunisia and Libya. Natural ingredients include flour, yeast, yoghurt, and sugar or honey. This is then mixed with water and commonly two seeds of cardamom (oil for the crackling).

In Tunisia, the Zlabia is known to be a speciality of the city of Beja.^[30] In Algeria, the Zlabia of Boufarik, which is less greasy than the others and moderately sweet, is particularly successful.^[31]

Mushabak or Mushabaka is a popular food mainly in the Oromo region. It comes in different shapes and sizes and is usually bathed with sugar syrup or honey. Mushabaka is normally baked red. It is often served at celebrations and other social events.^{[citation needed]}

In Mauritius, jalebi are known as "Gateau Moutaille"; they are of Indian origin.^[32]

Zalābiya mushabbaka are latticed fritters made in discs, balls and squares. They are dipped in clarified honey perfumed with rose water, musk and camphor. A recipe from a caliph's kitchen suggests milk, clarified butter, sugar and pepper to be added.^{[This quote needs a citation]}

Zalābiya funiyya is a "sponge cake" version cooked in a special round pot on a trivet and cooked in a tannur.^[33] They are often stick shaped. They are eaten year-round, including in expatriate communities such as in France, although they are especially popular during Ramadan celebrations.^{[34][unreliable source?]}

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  Jilapi in Bangladesh, generally consumed as a sweetmeat, is a popular starter at social events.
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  Shahi jilapi, meaning King's jilapi, in Dhaka, Bangladesh.^[35] It is the largest form of the dessert.
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  Zulbiā and bāmieh in Iran
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  Jalebi dipped in rabri

• "Jalebi Baby" by Tesher: This song, which blends English and Punjabi lyrics, became a viral sensation globally, especially on platforms like TikTok. The song uses jalebi as a metaphor for something sweet and desirable. The collaboration with Jason Derulo further popularized the song, making it a crossover hit in both South Asian and Western markets.^[36][37]
• "Jalebi Bai" from the movie "Double Dhamaal": This Bollywood song became a hit item number where jalebi is used metaphorically to describe an attractive and alluring woman. The song's catchy tune and vibrant performance contributed to its widespread popularity in Indian cinema.^[38][39][40]

• Lakhamari