To sensitise farmers on use of pulses, PAU gets special jalebis from Haryana

It was the first outing for Baljit Singh in Ludhiana where farmers from all over Punjab were seen making a beeline at his setup asking about the unique recipe of jalebis made using pulses such as urad ki daal, moong ki daal, besan etc.

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Tau, talking to Ludhiana Newsline said that his jalebis are also called jaleb and jaleba’ since they are over-sized and unique in appearance and taste. Baljit Singh, bakery technologist from food science department of PAU said, “Crop diversification is an important agenda on which PAU is working now.

To move from paddy and wheat, it is important to tell farmers about the added benefits they can get if they plant crops such as pulses, maize, cotton etc.

“We spotted this 56-year old from Faridkot at our fair and offered him to share his recipe and product with farmers at PAU campus mela since farmers from all districts come here.

Instead of traditional recipe using maida to make jalebis, he uses moong dal, urad dal, besan etc. Farmers can adopt this recipe and use their produce to earn profits.”

“My family was under financial crisis and I started working at a sweet shop. I thought of making big and over-sized jalebis instead of small and lean ones,” Tau added.

Kulwir Singh, a local farmer who got the jalebis packed for home said, “The unique point he has told us is that these jalebis will not be spoiled even if kept for a month as it has preservatives in the recipe. That is why I am getting it packed for home.” Avtar Singh, another farmer from Moga said, “Sweet makers usually use pure desi ghee but this jalebi had a unique taste because of its ingredients.”