A droolworthy Prayagraj delicacy that is commonly had as breakfast is dahi jalebi! Yes, dahi jalebi in Prayagraj is more of a breakfast item than a dessert or a snack and is relished by locals and visitors.
Interestingly, dahi jalebi, jalebi rabri, imarti rabri, imarti dahi and plain jalebi or plain imarti are hugely popular breakfast items not only in Prayagraj but also in Kanpur, Lucknow and Banaras.
Jalebi is a hearty Indian breakfast that is warm, deep-fried, crispy and toasty! The jalebis here are often made with jaggery and maida and are very light on the stomach, mildly sweet and a whole lot of delicious crunchy goodness.
The jalebis are made in the traditional way using age-old recipes. The batter is made by mixing maida, baking soda, desi ghee, hung curd or sour curd, a pinch of salt and water. It is important that the mixture is neither too thick nor too watery. It is left to ferment for 8 to 10 hours.
The jaggery syrup is prepared by dissolving a measure of jaggery in a pan with a little water. It should be brought to a boil till it becomes sticky. A little desi ghee and cardamom powder is added to the syrup.
Desi ghee is heated in a large kadai. A portion of the batter is put into a cloth shaped like a cone with a little hole on one side and the corner is pressed to create spiral patterns in the hot ghee.
It is fried on medium flame till it turns golden in colour. The hot jalebis are dipped in the syrup and served with khatta dahi.
It is this unique combination of a sweet jalebi with the wholesome goodness of thick, chilled and khatta khatta dahi that makes this sweet irresistible!
Written by Lakshmi Subramanian
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