What is the connection of Rahul Gandhi’s Jalebi with Israel, Lebanon and Iran, once it was death for prisoners

New Delhi: The more winding the Jalebi is, the more dizzying its journey is. Very few people would know that this sweetness of Jalebi dipped in syrup was once very bitter for the Turkish Muslims who fought a bloody war to conquer the world. About 1000 years ago, when Iran was called Persia, this Jalebi started taking shape. At that time it was called Jalabiya or Julbiya. This Jalabiya reached India from Iran with the blood stained swords of Arab traders and invaders. Now this Jalebi is once again in trend after the results of Haryana Assembly elections.
Actually, Congress leader Rahul Gandhi had eaten Jalebi in Gohana, Sonipat and talked from the stage about setting up a Jalebi factory and the employment it would generate. Now, after the defeat of Congress in Haryana, his/her statement was heavily criticized on social media.

The sweetness of Jalebi became popular amid the massacre of Muslim invaders.

It is said that the recipe of Jalebi that is eaten today in India has been taken from the Persian Jalabiya or Zulbiya. The oldest mention of zulbiya is found in the 10th century book ‘Kitab al-Tabikh’ written by Muhammad bin Hassan al-Baghdadi on Persian cuisine. At the same time, Jalebiya is also mentioned in the book of contemporary Arab writer Ibn Sayyar Al Warraq. This was the period when Arab Muslim invaders were wreaking havoc with their swords all over the world. At that time it was eaten with great relish during the days of Ramzan. It is called Mushabek or Julbiya in Türkiye, Iran, Israel and Arab countries.

Pakistani tribal leader claims- Jalebi is the source of strength

According to historical dictionaries such as Hobson-Jobson (1903), the word jalebi is derived from the Arabic word zulabiyya or Persian julabiya. Tanveer bin Uddin, the tribal leader of Jhelum in Pakistan, played an important role in its popularity, who believed that eating Jalebi gives strength. It is said that this Jalebi was also the favorite of the Caliphs of the Arab world.

Sometimes the British used to kill prisoners by feeding them Jalebi.

The book ‘A Manual of Medical Jurisprudence for India (1870)’ by Norman Cheevers, an English author, mentions jilebi as a historical method of poisoning prisoners in India in the 1800s. That is, as a punishment, prisoners were killed by mixing poison in Jalebi.

Jalebi reached India through Turks and Arabs

It is believed that when India was being attacked by Muslims, Jalebi was adding sweetness to everyone’s tongue. Jalabiya was introduced to Indian cuisine during the medieval period, especially during the rule of the Mughals, and since then, Jalabiya became Jalebi. At that time this Jalebi became a part of the food on every festival. In the book ‘Indian Food: A Historical Companion’ by the country’s famous food historian Katie Achaya, it is said that Jalebi is derived from the corruption of Arab and Persian. From here, it became popular all over India via the coasts of South India.

Indian businessmen serve Jalebi in every meeting

Jinasura was a Jain writer in India. he/she wrote a book ‘Priyamkarnapakatha’ in the 15th century. It tells how Jalebi was very popular in the gatherings of rich businessmen. When businessmen held consultations in their meetings, Jalebi would give them energy.

When it was called Jalvallika and Kundalika

The ingredients and method of making the sweet are mentioned in ‘Gunyagunbodhini’, a 17th century Sanskrit text, which is similar to the method of making the present Jalebi. In some ancient Indian texts it is also called Jalavallika or Kundalika, which is a special dish served during weddings or other ceremonies. This recipe may not have been made in our country, but during its journey of more than 1000 years, it has become an integral part of our food during festivals like Diwali, Dussehra, Holi.

Jilebi in South India and Jilapi in Bengali

The Indian version of the jalebi dish has been popular in northern India for centuries, while in southern India it is mostly called jilebi. Be it the Bengali Jilapi served at the fair organized on Rath Yatra or the Gujarati Jalebi eaten with Fafda on Dussehra, Jalebi essentially soothes the stomach of the Indian population.

The name is Jerry in Nepal and Jilapi in Bangladesh.

Jalebi is known as Jerry in Nepal. The word comes from the name of the Mughal ruler Jahangir, who loved Jalebi. In Bangladesh it is called Jilapi. The word Jalebibai has been used in a song in the Bollywood film Double Dhamaal.

Mughal emperor Jahangir liked it so much that he/she was named Jhangiri.

There are many incarnations of Jalebi in our country, which are popular in different forms. The heavyweight jaleba from the night markets of Indore, the chhanar jilipi from the kitchens of the renowned sweet makers of Bengal, the mawa jalebi of Madhya Pradesh or the khova jalebi of Hyderabad or the imrati or jhangiri of Andhra Pradesh, named after the Mughal emperor Jahangir. Actually, Jahangir loved Jalebi. Jalebi was always included as a sweet in his/her meal.

Honey syrup in Arab countries including Israel, Lebanon

In Iran, which is involved in a proxy war with Israel, this Jalebi is very popular today in the form of Jalabia or Zulbia. However, its texture is different from Indian Jalebi. While making it in many Arab countries including Israel, Lebanon, Jordan, it is dipped in rose water and honey syrup. Which makes it very special. Sugar syrup is used in India.

Nehru, Vajpayee and Rajiv Gandhi liked Jalebi

Jalebi’s political connection has also been very strong. From the country’s first Prime Minister Jawaharlal Nehru to Atal Bihari Vajpayee and Rajiv Gandhi, Jalebi has been very much liked. Last year, when PM Narendra Modi went on Australia tour, he/she mentioned Jalebi of Jaipur and said that there is no answer to it. Recently, during the election campaign in Haryana, many leaders including Congress leader Rahul Gandhi had eaten Jalebi. Rahul had taken Jalebi for his/her sister Priyanka Gandhi. But, after BJP’s victory in Haryana, this Jalebi again came into discussion.