Jalebi

This is called Jalebi. I asked a 10 year old boy to write a few lines about exporting Jalebi. Here is what I got. 

Jalebi is enjoyed the most when consumed fresh and hot. 

It cannot be preserved because it will lose its crispiness if stored for long. It will also lose the syrup in it if transported. There is another possibility that the syrup may spill around if exported outside India. Unlike Rasgulla or Gulab jamun, Jalebi cannot be put inside a sealed bucket and transported because the outer shell of Jalebi will absorb the syrup and become soggy. 

Irrespective of the shop name, Jalebis are prepared fresh with human hands and served fresh. 

These are very basic traits of Jalebi. Don't listen to an overgrown adolescent murkh and his chamchas who say that they will install a jalebi making factory and employ 50000 individuals. 

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