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   Largest Jalebi-world record set in Meghalaya
 SHILLONG, India -- The main feature of the autumn festival organised by Meghalaya Tourism Development Forum (MTDF) was a 15 kilograms, 75-inch diameter Jalebi-setting the world record for the Largest Jalebi.

   Photo: The jalebi was made of 3kg flour, 60kg ghee and 80kg syrup and fried by 20 people in a round frying pan of 76-inch diameter.

  The huge 'jalebi', large enough to cover a human body, is 75 inches in diameter and weigh about 15 kg, the confectioner Kailash Verma said.

  It was fried in a specially fabricated 'karhai' by as many as six cooks with the support of 14 others who used 50 lt of vegetable oil, 3 kg of flour and 30 lt of sugar syrup, Verma, proprietor of Delhi Mistan Bhandar, which is celebrating its platinum jubilee with the feat, said.

  The world’s biggest jalebi prepared by the popular sweet shop in city - Delhi Mistan marked the 75th years of its existence in Shillong. Six cooks and 14 helpers were involved in the making of the world’s biggest jalebi.

   Scores of people, including prominent politicians and bureaucrats, turned up to see history in the making. State Finance Minister Conrad Sangma knows how the jalebi tasted – finger lickin’ good.

   Five burners were put to good use to deep-fry the ‘maida’ flour batter in a pretzel shape. Jalebi is one of the most popular sweets in India and is served as the ‘celebration sweet’ of India.

   Local confectioner Kailash Verma of Delhi Mistan Bhandar took the initiative of frying the largest jalebi to mark the confectionery’s platinum jubilee this year.

  “I am proud that we have made it to the world records,” a smiling Delhi Mistan Bhandar owner Kailash Verma said soon as the record was announced.

   The tourism minister Conrad Sangma and the GOC, 101 area, Maj. Gen. K.L. Sethi, acted as adjudicators.

   MTDF chairperson R.G. Lyngdoh hoped the world records would mark Shillong as a happening place and boost tourism. Sangma said Shillong was safe for tourists despite the bomb blasts in neighbouring Assam.

   The state had entered the Guinness Book of World Records in 2006 and 2007 with the largest drum and guitar ensembles.   


  2 cups all purpose flour (maida),
  1½ tbsp. fine grained semolina or rice flour,
  ¼ tsp. baking powder,
  2 tbsp curd (plain yogurt),
  1¼ cups warm water,
  ½ tsp. saffron threads, slowly dry-roasted and powdered,
  4 cups sugar,
  2 2/3 cups water,
  ½ tsp green cardamom seeds powder,
  1½ tbsp. kewra water or rose water,
  Ghee or vegetable oil for frying


  Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
  Add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use.
  Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a ‘kadhai’.
   Pour the batter in a steady stream into the ‘kadhai’ to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown.
  Remove from the ‘kadhai’ and drain on kitchen paper and immerse in the syrup.
Leave in the syrup for at least 4-5 minutes so that they are thoroughly soaked.
   Take them out of syrup and serve hot or let it cool n serve.

  Related world records:
 Longest Bulz-world record set by the villagers from Turia

  Longest beef sosatie-world record set by Arcelor Mittal

  Longest ostrich sandwich- world record set by Iran

  Largest guitar ensemble-world record set by Meghalaya

   Sunday, November 2, 2008

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