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India is famous for its diverse and delicious jalebi variations, each offering a unique taste and experience.
Trying these varieties is a delightful way to experience the diversity of Indian sweets.
Here are some regional special jalebis you should try:
Made from urad dal batter, Imarti Jalebi is a thicker and more intricate version of the regular jalebi.
Known locally as "Chanar Jilipi," this Bengali variant is made from chhena (fresh cheese) instead of the traditional maida batter
This is a richer and creamier version of jalebi made with khoya (dried milk) in addition to the usual ingredients.
In Karnataka, you can find jalebis made with a twist of coconut.
Bihar's version of jalebi often includes saffron (kesar), which imparts a beautiful color and a distinct aroma.
Each region's jalebi offers a unique twist, showcasing the local flavours and culinary traditions.