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A Traditional Sweet Which is prepared during Diwali or any Other Occasions.
Course Dessert
Cuisine Indian
Keyword Jangiri, Jangiri Recipe, Jangri, Jhangiri
Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 2 hours
Total Time 30 minutes
Servings 20 Medium Sized Jangiri
Calories 393kcal
Author Shalini


  • 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


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. 


  • 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.