Crisp, orange and coiled, jalebis are a year-round favourite in many Pakistani towns. “Freshly fried jalebis are irresistible on their own, but in winters a lot of people also prefer having jalebi with milk, which makes for a great breakfast item. “There is always a great demand for my crispy jalebis during Ramazan, Eid Milad-un-Nabi and other festivals. Sometimes people even ask me to package the sweetmeat to be taken to countries like London, Dubai and Saudi Arabia,” said Javed. I dole out my jalebis in hot oil using a muslin cloth and douse them in sugar syrup, much like any other halwai does.

Source: The Express Tribune October 28, 2020 03:33 UTC