Matches in DBpedia 2016-04 for { ?s ?p "Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, the West Asia, North Africa (except Morocco). It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali.The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd, rabri (North India) along with optional other flavours such as kewra (scented water).This dish is not to be confused with similar sweets and variants like imarti and chhena jalebi."@en }
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- Jalebi abstract "Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, the West Asia, North Africa (except Morocco). It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali.The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd, rabri (North India) along with optional other flavours such as kewra (scented water).This dish is not to be confused with similar sweets and variants like imarti and chhena jalebi.".
- Q59139 abstract "Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, the West Asia, North Africa (except Morocco). It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali.The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd, rabri (North India) along with optional other flavours such as kewra (scented water).This dish is not to be confused with similar sweets and variants like imarti and chhena jalebi.".