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Once the batter has fermented and the syrup is prepared, it's time to showcase the art of frying. The batter needs to be dispensed into hot oil in a circular, lattice-like form, ideally using a piping bag or historically, a coconut shell. The challenge lies in perfecting the consistency and temperature of the oil to achieve that quintessential crispy and hollow texture.

The Journey of Jalebi's Name and Spread

While the dish has evolved in name over the centuries, its cultural significance is evident—from the medieval Arab world to the Indian subcontinent. Some speculate that the name may stem from Ziryab, a 9th-century musician who is credited with introducing various culinary innovations.