Jalebi itself is a specific type of sweet, known for its coiled or pretzel-like shape and its syrupy taste. However, there are variations and regional differences in the preparation and presentation of jalebi. Here are a few types and variations of jalebi

1. Classic Jalebi: The traditional jalebi is made by fermenting a wheat flour (maida) batter, which is then piped into a spiral or pretzel shape and deep-fried until golden. After frying, it is soaked in sugar syrup, imparting sweetness to the dessert.

1. Kesar Jalebi: Kesar, or saffron, is added to the jalebi batter or the sugar syrup, giving the sweet a yellow-orange color and a distinct saffron flavor.

Rabri Jalebi:  This variation involves serving jalebi with rabri, a rich and sweet condensed milk-based dish. The combination of the hot jalebi with the cool rabri is a delightful contrast.

Paneer Jalebi:  In some variations, a small amount of paneer (Indian cottage cheese) may be added to the jalebi batter, altering the texture and flavor.

1. Mava Jalebi: Mava (khoya or reduced milk) can be added to the jalebi batter or used as a stuffing inside the jalebi, adding a creamy and rich element to the sweet.

Jangiri: While not exactly the same as jalebi, Jangiri is a South Indian sweet that shares some similarities. It is made using urad dal (black gram) batter and often has a slightly different shape compared to jalebi.

Jaleba: Jaleba is a larger version of jalebi. The preparation is similar, but the size is increased, resulting in a bigger and often thicker sweet.

Aloo Jalebi: This is a unique variation where mashed potatoes are added to the jalebi batter, giving it a distinct taste and texture.

Rose Jalebi:  Rose water or rose essence may be added to the jalebi batter or syrup, providing a floral aroma and flavor.