Doodh jalebi is also popular in the winter, especially for those looking for a snack late at night, with the bazaars full of people nursing hot bowls of jalebi soaked in milk.
To make jalebi, fine wheat flour and yeast are first kneaded and then stuffed into an icing cone fashioned out of cloth. The batter is then deep-fried in the shape of rings.
Just a minute after it starts frying, the batter changes colour to yellow and then to a crisp, golden brown, which indicates that they are done.
The fried jalebis are soaked in sugar syrup for a while and then served, either hot or after they are allowed to rest for some time.
PTI leader and former district nazim Raja Tariq Kiyani told Dawn he lived in Shakarparian in the 1960s, before the city of Islamabad as we know it today came to be and that his father would bring back jalebi after he was done with work.
“Only a few sweet shops would make jalebi and you could see large pots of milk in their shops as well, which would be empty by the end of the day,” he said.
A sweet shop owner in Kartarpura, Mohammad Javed, said people had a bowl in the shop while waiting for their take away order.
“Iron pots are used to store the milk because it is a widely held belief that milk stored in an iron container is healthier,” he said.
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