Dahi- jalebi sounds like a very strange combination but trust me once eaten, it will be at the top of your list. This trend is gaining popularity day-by-day. You will definitely love this combination if you have a sweet tooth. If you haven’t tasted it yet, you should make sure to pay a visit to Hira Halwai, haldiram, Netram Sweets,Saink Sweets,Bhagwan Das.
- Must Try this once you visit prayagraj
Dahi - Jalebi
Jalebi is a crispy, fried dessert made by shaping dough into intricate loops, which are then quickly dipped in sugar syrup right after frying. The result is a bright orange treat with a glossy syrup coating that’s simply irresistible. Surprisingly, jalebi isn’t originally from India. It’s thought to have evolved from Zalabia, an Arabic sweet also dipped in sugar syrup. While Zalabia had floral, asymmetrical coils, jalebi features more uniform, interconnected loops.
Curd is created through the bacterial fermentation of milk, where lactose is converted into lactic acid by various probiotic microorganisms. The specific bacteria involved in this process, such as *Lactococcus lactis*, *Streptococcus diacetylactis*, *Streptococcus cremoris*, *Lactobacillus delbrueckii* subsp. *bulgaricus*, and *Streptococcus thermophilus*, can vary depending on factors like temperature and humidity.
In some traditions, curd starter is made by adding dried red chilies or their stems to hot milk. The milk is first boiled and then cooled until it is lukewarm, at which point the dried chilies or stems are added. This practice is rooted in the fact that dried chilies contain lactobacilli, beneficial bacteria that aid in the fermentation process. The milk is then left undisturbed in a warm spot for 5 to 10 hours to set into curd.
