Jangri | Jangiri

Jangri is a popular traditional sweet made with urad dal. It is also called as imarti and it is one of the popular sweets in mithai shops. Lets get to learn Jangiri Recipe with step by step pictures.

PinJangiri recipe with step by step pictures. This jangiri recipe is from ammas old cookbook. Jangiri or Jhangiri is a very popular indian sweet prepared for Diwali or any other festive occasions. This comes out perfectly just like in mithai shops so do try and enjoy.

About Jangri

Jangri is a deep fried sugar coated traditional sweet made with urad dal. Traditionally a cloth with hole is used for piping jangiri into hot oil.

I used the cloth amma passed on to me, its is a very old one but not used yet so still as new. She always wanted to try jangiri but somehow it got missed so that was another motivation for me to try jangiri at home. But I first tried with the cloth as the hole was too tiny the batter was not coming properly so used zip lock cover itself. I love jangiri, in some sweet shops they use rose flavour and in some they use saffron like A2B, both of them tastes equally good. I have never even dreamed of making jangiri myself, I was always hesitant drawing patterns in hot oil and always thought it was a distant dream and it will remain so but this year gained courage, confidence to attempt Jangiri.

And yes I got it perfectly as a first timer. I was really worried about the shaping as I am new to the making but it did not let me down. My jangiris came our beautifully with perfect taste. Thanks for the push you readers gave me else I don’t think I would have tried sooner.

Serving and Storage

• You can serve jangiri hot or warm.
• Serve it along with savory snacks.
• Jangiri keeps well in room temperature for about 5-7 days.
• It may turn soft after resting for a while.

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I tell you its not that difficult as it seems and looks to be, to me it is easy than gulab jamun and kaju katli. If I am able to draw these patterns in a decent way then am sure any one can so do try. I have given all the tips and tricks.The only regret is I didn’t get even sized jangiris, I am sure will get it by practice.

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📖 Recipe Card

How to make Jangri

1. Rinse rice and urad dal twice,then soak for 2 hrs.I forgot to click the picture while adding rice.
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2. Then grind it in a wet grinder with very little water.Grind it to a thick batter like medu vada batter.Scrap the sides every now and then.Grind it for atleast 30-40mins.When you take a pinch of the batter and put it in water, it should float that’s the right consistency.The batter should be more like butter very smooth and light.
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3. Look at the batter fluffy and smooth.Take it a mixing bowl, add salt and food color to it.Set aside.
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4. In parallel make the sugar syrup – Take sugar in a wide bottomed pan,add water to it and let it boil.When it becomes thick and sticky start checking for string consistency.When it is half string that is it will start to form 1 string but will not stand thats the stage we are looking for, switch off.
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5. Add rose essence and food color.
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6. Then add lemon juice, Set aside.The syrup will be sticky, it will thicken with time,to avoid crystallisation we are adding lemon juice.Now get ready with your piping bag or ziplock cover or jangiri cloth. Amma gave this cloth but I was comfortable using ziplock only so used it.
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7. Mix the batter well for the color and salt to be mixed evenly.Take a ziplock cover fill it with the batter,cut a small hole.
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8. First I tried in a plate,it is not bad right?! Heat oil, oil temperature is very important it should not smoking hot, it should be hot.Squeeze and draw patterns,do not crowd much.
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9. I used my paniyaram laddle to flip.You can use a skewer or wooden chopstick too.Flip over and cook.Deep fry till both sides are slightly crisp but color should not change.Drain and remove from oil.
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10. Quickly add to warm syrup for 3-5 mins for each batch,then drain and arrange it in a plate.Repeat the process till the entire batter finishes.Finally after all the jangiris are fried,you can pour the remaining syrup over the jangiris.
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Expert Tips

Making jangri batter

• Always use good quality urad dal for a fluffy and light batter.
• Do not add more water while grinding the batter, make sure to add little by little to have a control of the water intake. The batter should be thick and fluffy not runny.
• Make sure to grind the batter fluffy and smooth as shown. After grinding transfer to a mixer bowl, then mix well to make it fluffy and light.
• I recommend grinding the batter in wet grinder but grinding in mixie is also ok. If the batter becomes a little loose add 1-2 teaspoon of rice flour.Do not add more.
• You can also grind it in mixie but make sure the batter is fluffy and light. Also don’t let the mixer get too hot. Add water little by little to get the batter consistency right.
• The quantity I have mentioned is for the batter grinded in wet grinder. If you are grinding in mixie you may a little less.

Sugar syrup for Jangri

• Give an hour atleast standing time for the syrup to be absorbed well in the jangiris.
• I saw in a video where they add a teaspoon of ghee in the sugar syrup for extra flavour, though I did not try it this time,the idea was good.
• If you keep the sugar syrup too thick then by the time all the jangiris are fried it would become very thick and will not be sufficient at the end.So half string consistency is enough.

Frying the jangri

• If you are not comfortable in drawing the pattern just draw small swirls over and over to get mini jangiri.
• Use a flat bottomed pan to fry the jangiri. Do not crowd while frying as it may stick to each other and lose shape.
• Oil temperature is very important, if its fuming hot you will not be able to draw the patterns. So regulate heat as and when required.
• I made medium sized jangiris, the size is purely upto your preference.
• You can make a bigger hole to get a bigger sized jangiri.
• Fry until its golden else it will become chewy and not crispy.
• The cooking time of jangiri purely depends on the size and thickness of the jangiri.

Soaking in syrup

• The syrup should be warm enough to soak hot jangiris. If the syrup has cooled down heat it a bit to make it warm then add hot jangiris.
• It should soak for 2 mins atleast for jangiris to absorb the syrup.

FAQs

1.What is jangiri?

Jangiri is a traditional sweet made with urad dal. A fluffy and light batter is made using urad dal then swirls are directly drawn in hot oil, deep fried to form jangiri then dipped in sugar syrup.

2.Jangiri and Jalebi difference?

Jangiri is made using urad dal batter. The texture of jangiri is slightly crisp on the edges but mostly soft. Jalebi is made using maida, a batter is made using it and left to ferment then deep fried in hot oil finally soaked in sugar syrup. Both are deep fried sweet dipped i sugar syrup bu the texture varies completely. Also jalebi has a slightly tangy taste because of the fermentation.

3.Why is jangiri turning soft and soggy?

If oil is not at the correct temperature then jangiri will turn soft. If the batter is too runny then jangiri will drink too much oil and become soggy.

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