The hot and crispy jalebi is a favourite among Indians today. However, this dessert wasn't always found on our land. The Middle-Eastern countries used to eat something called Zalabiya or Zolabiya. This sweet meat was made of irregular coil patterns dipped in honey syrup and rose water, the mentions of which can be found in a 10th century Persian cookbook. This dessert is savoured in Iran even today and is a popular sweet during Ramadan and Persian New Year. The jalebi travelled with the Persian traders to the Indian land and transformed into irregular circular coils. The people started deep-frying them and dipping them in sugar syrup. Finally, the jalebi made its place in India and today you have varieties like the Bengali Chennar Jillipi, Indori Jaleba or the classic jalebi rabdi combination. This traditional recipe is prepared from all-purpose flour, combined with saffron, food colour and eno powder. It is deep-fried in desi ghee and the pop of colour is all thanks to the use of saffron.