Checkout Jangiri Recipe – A Traditional Sweet which is made during Diwali or any other Special Occasions. It is made with Urad Dal and soaked in Sugar syrup.
Jangiri, also known as Jangri, is a traditional South Indian sweet made from urad dal (black gram) batter. These spiral-shaped, syrup-soaked treats are popular during festivals and special occasions.
Jangiri or Jhangiri is always confused with Jalebi. Jangri is prepared with Urad Dal while Jalebi with All Purpose Flour. Jangri is a popular sweet across South India. Looking at the sweet, one may think it is difficult to make. Believe me, it is very easy and simple to make. It is one of my favourite sweet and I wanted to give it a try at home. When I made it the first time, there were few mistakes. The Ground Urad Dal was not so fluffy. Hence Jangri didn’t absorb Sugar syrup well. So I wanted to make it again and rectify my mistakes. My second attempt was a super hit. It was so delicious and was just like the ones from the shop. It came out perfect. I have to tell you, it is not at all difficult as it seems to be.
There are few things to be noted for getting perfect Jangri. Checkout the tips below. Also check other sweets like Carrot Halwa, Sakkarai pongal. Don’t forget to check the latest post Murukku!
This post was originally published on October, 2018. Now it has been updated in September, 2024 with more details.
How to make Jangiri / Jangri
- Rinse Urad dal and soak for 1 hr.
- Drain the water completely and Grind the Urad Dal in a wet Grinder or Mixie. I used Wet Grinder.
- Grind it to a Thick water by adding very little water from time to time. The batter should be like vada batter, fluffly and smooth.
- Take a pinch of batter and put it in water. The batter should float. That is the Right consistency. It took about 45 – 50 mins for me to reach the Right consistency.
- Transfer the batter to a bowl and add food colour and Salt. Mix the batter with your hands nicely.
- Now heat sugar with water just to immerse it. Let it boil for 3-4 minutes. The sugar syrup should be in one string consistency. Switch off the flame when you reach ilam kambi padham Or half string consistency. Add Rose essence and food colour.
- Heat Oil in a flat bottomed pan. Just add an inch of oil.
- Now lets get into making Jangiri. For this, we need a Jangiri cloth or a Zip lock Cover. I used Zip lock Cover. Make a small hole. Fill it with batter.
- You can practice drawing shapes before attempting directly over oil.
- Once the oil is hot, Reduce the flame and draw jangiris in the oil. You can just make Swirls too. Do not Crowd. 4 or 5 will be good in a batch.
- When you are done with drawing, increase the heat to medium. Flip the Jangiris with a Steel Rod. Both sides should be crisp.
- Once the Jangiris are cooked, remove it from the oil and dunk it into the prepared sugar syrup for 3 – 5 mins. Then Drain and arrange it in a plate.
- Similarly do the same for the remaining batter.
- Delicious Jangiris are ready!
Important Tips for making Jangiri
- Use only flat bottomed pan,with less oil as mentioned.
- Draw Jangiris in low flame and cook in medium flame.
- Jangri should be light and fluffy to absorb the syrup well.
- Use good quality Urad Dal.
- If grinding in a Mixie, it would take at least 1 hr to reach the consistency.
- For testing the batter consistency, take a pinch of the batter and put it in water. It should float. That is the Right Consistency.
- You can even fry in ghee or Use 1:1 oil and ghee.
- Instead of rose essence, you can also use saffron.
Jangri Recipe
Jangiri
Ingredients
- 1/2 cup Whole Urad Dal
- 2 tsp Rice Flour (optional)
- Orange Food Colour A pinch
- Salt A pinch
For Sugar Syrup
- 3/4 cup Sugar
- 1/4 tsp Rose Essence
- Orange Food Colour A pinch
Instructions
How to make Jangiri
- Rinse Urad dal and soak for 1 hr.
- Grind it to a Thick water by adding very little water from time to time. The batter should be like vada batter, fluffly and smooth.
- Transfer the batter to a bowl and add food colour and Salt. Mix the batter with your hands nicely.
- Now heat sugar with water just to immerse it. Let it boil for 3-4 minutes. The sugar syrup should be in one string consistency. Switch off the flame when you reach ilam kambi padham Or half string consistency. Add Rose essence and food colour.
- Heat Oil in a flat bottomed pan. Just add an inch of oil.
- Now lets get into making Jangiri. For this, we need a Jangiri cloth or a Zip lock Cover. I used Zip lock Cover. Make a small hole. Fill it with batter.
- Once the oil is hot, Reduce the flame and draw jangiris in the oil. You can just make Swirls too. Do not Crowd. 4 or 5 Jangiri will be good in a batch.
- When you are done with drawing, increase the heat to medium. Flip the Jangiris with a Steel Rod. Both sides should be crisp.
- Once the Jangiris are cooked and golden, remove it from the oil and dunk it into the prepared sugar syrup for 3 - 5 mins. Then Drain and arrange it in a plate.
- Repeat the same for the remaining batter.
Notes
- Use only flat bottomed pan,with less oil as mentioned.
- Draw Jangiris in low flame and cook in medium flame.
- Jangiri should be light and fluffy to absorb the syrup well.
- Use good quality Urad Dal.
- If grinding in a Mixie, it would take at least 1 hr to reach the consistency.
- For testing the batter consistency, take a pinch of the batter and put it in water. It should float. That is the Right Consistency.
- You can even fry in ghee or Use 1:1 oil and ghee.
- Instead of rose essence, you can also use saffron.
Did you Try this Recipe ?
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wow ! super yum!! Thanks for sharing the recipe!