It is believed that these sweets were once a favorite of Sri Ramakrishna Dev himself and continue to be an integral part of local festivals, celebrations and weddings. (File photo/News18)
The unique recipe of Jalebi from Kamarpukur includes a mixture of rice powder, rambha kalai powder and gram flour. Once fried in refined oil, the jalebis are soaked in the sweet juices for about 45 minutes, resulting in a delicious sweet dish that can last for a week in summers.
The traditional Jalebi and white boondi of Kamarpukur in Hooghly district of West Bengal have gained immense popularity, attracting people from far and wide. It is believed that these sweets were once a favorite of Sri Ramakrishna Dev himself and continue to be an integral part of local festivals, celebrations and weddings.
During a visit to Manik Raja’s house, Sri Ramakrishna Deva famously said, “Though my stomach is full, I will eat because it is jalebi.” Such enthusiasm for the sweet is shared by many locals like Mahadev Modak, who says, “Since childhood, we have been eating this jalebi. For every occasion in our family, we bring this mouth-watering jalebi The legacy of Sri Ramakrishna Dev, this Jalebi is cherished in our Kamarpukur.”
The unique recipe of Jalebi from Kamarpukur includes a mixture of rice powder, rambha kalai powder and gram flour. Once fried in refined oil, the jalebis are soaked in the sweet liquid for about 45 minutes, resulting in a delicious treat that can last up to a week in summer.
Another local favorite, white boondi, has a special connection to Sri Ramakrishna Deva, who was reportedly happiest when offered the dry, milky-white treat. Exclusively found in Kamarpukur, mildly sweet and dry white boondi is a staple at local festivals and events.
read all latest india news Here