Answer

In Jain Dharma, jalebi and fafda are not automatically abhakshya. They can be considered bhakshya if they are prepared according to Jain food rules.

However, they may become abhakshya depending on ingredients, preparation method, and time of eating.

Explanation

Jalebi and fafda should be avoided if they involve:

• Fermentation beyond acceptable limits
• Stale food or food kept too long after preparation
• Use of non-Jain ingredients
• Preparation after sunset or eating after sunset
• Contamination with onion, garlic, potato, or other kandmool
• Oil reused many times, which may be considered impure and unhealthy

Fafda is usually made from besan and spices, so if it is freshly made and without prohibited ingredients, it is generally acceptable.

Jalebi needs more care because its batter is often fermented. If it is made with fermented batter, many Jain households may avoid it, especially during strict observance days.

Spiritual Understanding

Jain food discipline is not only about the item’s name, but about:

• how it is made,
• when it is made,
• what ingredients are used,
• and whether it increases carelessness, attachment, or violence.

Takeaway

Fresh Jain-style fafda is generally acceptable.
Jalebi may be avoided if its batter is fermented or stale.

So the correct answer is: jalebi and fafda are not inherently abhakshya, but they can become abhakshya depending on preparation and Jain discipline followed.