Jangri is one of the traditional Sweet Variety in Southern India, especially in Tamilnadu. Jangri is one of the popular sweet variety available in any sweet shops. Jangri is made using Urad dal, rice and sugar. With little expertise we can get perfectly swirled Jangri.
Jangri is a very yummy and traditional sweet variety. Jangri is one of the popular sweet dish available in most of sweet shops in India. We can see many people buying Jangri from the sweet stalls especially for Diwali and other festivals. This is a very simple and easy to make sweet dish at home with all simple ingredients. We just need little patience to get the right shape, otherwise this is one of the easiest dish to make at home.
Jangri and Jalebi are two different desserts. Though, both are sugar-coated desserts, the ingredients in making each of them is different and also there are few differences in the shape and texture.
Use of Flours : Jangri is made with Urad dal batter but Jalebi is made with Maida. Though both are deep fried, compared to maida, Urad dal is healthier option.
Appearance : Jangri is flower shaped where as Jalebi is just swirls
Process : For Jangri, we grind the urad dal batter and immediately use the batter without fermenting. But for Jalebi batter is fermented with yogurt overnight. Even with instant method, we add baking soda or yeast to ferment the jalebi batter
Texture: Jangri is less crunchy than jalebi.
Though there are differences in Jangri and Jalebi, both are lovable sweets in their own way.
How to make Perfect Jangri?
Fluffy Batter: Soak urad dal at least for an hour. Grind the urad dal with rice like Medhuvada batter. The batter should be fluffy like vada batter. If you are using mixer grinder, then after grinding, beat the batter with a whisk atleast for 5 mins to ensure aeration of the batter. If we grind the batter in a wet grinder, the aeration process is automatically taken care. Also I usually soak raw rice along with urad dal and grind it in wet grinder, but we can first grind the batter and add rice flour or corn flour and mix with the batter.
Food Color : We can completely exclude adding food color. But conventionally, orange food color is added. I have added food color to the sugar syrup. If you prefer bright orange, you can also add it along with the batter.
Jangri Cloth or Zipper : Traditionally, Jangri batter is squeezed through cloth. Even now, some sweet stalls and caterers use cloth. The cloth is stitched exclusive for this use. The center of the cloth should be thick and has a hole of about 2mm for thickness for piping jangri batter. Many of us don’t have this cloth. We can use any plastic cover or zipper cover or even piping bags we use for cake decoration.
Getting Flower shape: First take a plate and try to squeeze the cover to make jangri pattern. We need to make one circle and then followed by small circles to make a flower like design. Try once or twice in the plate before trying directly in the oil just to be confident enough to proceed with.
Choice of Pan: Large shallow flat bottomed pan is used for deep frying jangri.
Sugar Syrup: We need very light one-string consistency. Thats why I mentioned in the below steps that sugar syrup should be sticky. More strong one-string is not needed. Add little lemon juice in the sugar syrup, to help preventing the formation of crystals.
Soaking in Sugar Syrup : We need to prepare the sugar syrup before while we frying the jangri. Because after finishing deep frying of each batch of jangri, we should drop the jangri in warm sugar syrup and let it soak 2-3 mins and then take it out.
Cuisine: Indian, South Indian, Tamil Nadu, Tamilnadu
Equipments Needed
Heavy Bottomed Pan
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Soaking Time: 1 hourhour
Total Time: 1 hourhour30 minutesminutes
Servings: 20pieces
Calories: 150kcal
Author: Sowmya Venkatachalam
Jangri is one of the traditional Sweet Variety in Southern India, especially in Tamilnadu. Jangri is one of the popular sweet variety available in any sweet shops. Jangri is made using Urad dal, rice and sugar. With little expertise we can get perfectly swirled Jangri.
We can buy Jangri cloth that is available in the shop. Also we can use thick plastic cover or Zipper bag. In the bottom middle of the cover, heat the needle and insert the needle in middle of the cover to make a small hole.
Preparing Jangri Batter
Wash and Soak the urdal and raw rice in water for 1 hour
After an hour, Rinse the urdal and rice and grind it in grinder by adding very little water like we do for medhuvadai
Practicing the shape
Take 1 handful of urdal flour and put it inside zipper cover. First take a plate and try to squeeze the cover to make jangri pattern. We need to make one circle and then followed by small circles to make a flower like design. Try once or twice in the plate before trying directly in the oil just to be confident enough to proceed with.
Deep Frying Jangri
Heat oil in heavy bottomed pan. When the oil is hot enough, squeeze the plastic cover(like we do it using mehandi cone) so that the urdal flour comes out of the small hole in the plastic cover. Rotate your hand to squeeze the urdal flour in hot oil like a small circle with flower like design just we practised on a plate.
Let the Jangri pieces gets fried in oil. When the jangri turns golden brown color and becomes cripsy, remove from flame and place it in paper towel to drain excess oil. Repeat above steps for the remaining urdal flour.
Preparing Sugar Syrup
Heat another heavy bottomed pan, add sugar. Add water so that sugar dissolves in water. Stir the sugar syrup continuously until the syrup is sticking in hands.
Now add organge essence and kesar powder and stir it well. Switch off the flame. To prevent the sugar syrup to get crystallized, we can add a teaspoon of lemon juice. If the sugar syrup gets crystallized after some time we can again keep in low flame and add a tablespoon of water and make it dilute again.
Finishing Jangri
To this sugar syrup, add 5-6 fried jangri and mix it well so that the jangris get dipped in sugar syrup.
Leave this for 5-10 mins and then take those jangris out of sugar syrup and place it in a plate. Repeat the steps for the rest of fried jangris
The delicious tasty Jangri is ready to serve for any occassion especially for the festival of lights(Diwali)
Video
Notes
Jangri cloth are available in shops, we can get the cloth to squeeze the jangri batter. But we can very well use a zipper cover
Heat a needle to poke a hole. If we just use the needle without heating, the hole will eventually close.
Make 2mm hole with hot needle in the zipper cover. More wider the hole, the Jangri will be puffy and it will be less crispy when deep fried
Deep fry Jangri pieces in low flame till golden brown
Nutritional Info
Nutrition Facts
Jangri Recipe | Diwali Sweets
Amount Per Serving (1 piece)
Calories 150Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 20g7%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Instructions:
Preparing Jangri Batter
We can buy Jangri cloth that is available in the shop. Also we can use thick plastic cover. In the bottom middle of the cover, heat the needle and insert the needle in middle of the cover to make a small hole. Soak the urdal and raw rice in water for 1 hour
After an hour, Rinse the urdal and rice and grind it in grinder by adding very little water like we do for medhuvadai
Piping Batter & Deep Frying
Take 1 handful of urdal flour and put it in plastic cover. First take a plate and try to squeeze the cover to make jangri pattern. We need to make one circle and then followed by small circles to make a flower like design. Try once or twice in the plate before trying directly in the oil just to be confident enough to proceed with. Heat oil in heavy bottomed pan. When the oil is hot enough, squeeze the plastic cover(like we do it using mehandi cone) so that the urdal flour comes out of the small hole in the plastic cover. Rotate your hand to squeeze the urdal flour in hot oil like a small circle with flower like design just we practised on a plate.
Let the urdal flour gets fried in oil. When the jangri turns golden brown color and becomes cripsy, remove from flame. Repeat the steps for the remaining urdal flour.
Preparing Sugar Syrup
Heat another heavy bottomed pan, add sugar. Add water so that sugar dissolves in water. Stir the sugar syrup continuously until the syrup is sticking in hands. Now add organge essence and kesar powder and stir it well. Switch off the flame. To prevent the sugar syrup getting crystallized, we can add a teaspoon of lemon juice. If the sugar syrup gets crystallized after some time we can again keep in low flame and add a tablespoon of water and make it dilute again.
To this sugar syrup, add 5-6 fried jangri and mix it well so that the jangris get dipped in sugar syrup. Leave this for 5-10 mins and then take those jangris out of sugar syrup and place it in a plate. Repeat the steps for the rest of fried jangris
The delicious tasty Jangri is ready to serve for any occassion especially for the festival of lights(Diwali)
This is the first time I am at your blog. You have very traditional recipes. thanks you for taking time to document all your knowledge on cooking. I really appreciate it.
I found your website when i was looking for ideas for Diwali bakshanams 🙂 Got inspired by your jangri recipe and tried it today. it came very well. thank you…. I used a ziplock bag and cut a small hole at the corner instead of the cloth.
i see u r recipe it is good and i have doubt u mentioned abt corn flour but u didnt mentioned.after grinding we have to add or wht.pls tell me i want to make jilebi.
mami,today i made jilebi,after going through ur receipe.it came out well except for the sugar syrup.after the syrup gets cold it becomes solid.my son liked the jelabi.mami can u give the receipe of kathrikai rasavangi.thank u mami.latha
I like your recipes and tried a few of them successfully ! In the above Jangri recipe…you have listed corn flour in the ingredients but do not seem to use it in the recipe. I guess it should be mixed after urad & rice are ground. Please advise.
Hi Sara, we should not keep the ground urdal batter for a long time without using. The more you keep the urdal batter, it may tend to drink more oil. Also grinding of urdal batter for long time makes it more softer and lot of aeration would be incorporated in the batter which would tend to drink more oil because of the little pores. Also once the oil is hot, we shoudl keep the flame in medium and fry the jangris. because if the flame is high, it will change the color of jangri quickly without becoming crisp. These are the possible reason. Please give a try and let me know.
We cannot bind the grinding with time Sara. We need to sprinkle water very little by little and grind the urdal till it reaches ball like consistency. If you have a handfull of urdal batter, you should be able to roll like a ball. for me everytime it will take only 20 minutes to grind the urdal batter (1cup of urdal). Grinding it for longer time incorporates more air into the batter. pls try this again
Hi Mami, Tried your Jangri recipe yesterday and it came out Great!! My family just loved it. Never thought I could make Jangri. Thank your for your detailed instructions…
Yesterday, I hv tried this, came out well but soggi, I don't know the reason, where it went wrong, taste wise its good. But not crispy. Pls help me to get perfect jangri like yours.
Hi Ramya, the crispiness comes from frying of the jangri patties. The main ingredient is uriddal right. so like normal medhuvadai, we need to fry the jagri patties in medium-high flame till they are crispy. If you take it earlier, then the patties would be soft and it would become soggy after you dip it in the sugar syrup also we dont need to immerse the patties in sugar syrup for a longer time. that would also make it soggy.
I tired it this type but it wasn't bad .. it came out like jilebi thin and crispy rather than usual soft fluffy jangris..when put them in hot oil it fluffed well but as it got fried it was crispy but thin..i don't know why..could it be because the urad dhal batter was quite fluffy send grounded for 45 mins
If the batter is fluffy like medhuvada batter then it will puff up easily. Preparing batter in Grinder aerates the batter naturally, if we grind it in mixer jar, aeration process doesn't quite happen. so if we beat the batter nicely for 5 mins, we can incorporate air in batter and the jangles will be soft and fluffy.
hi I tried the jangiri recipe. it was soft not crispy and also the sugar syrup did not penetrate all the way in. just outside. tried soaking it again for a day. still the same. not sure what was the mistake. can you give guidance.
So sorry to hear eshwari. I feel the problem is with the batter. If the batter is aerated, it will puff up which will give more pores through which the sugar syrup penetrates inside. Did you grind it in mixer grinder or wet grinder? can you pls tell that so that i can check if my doubt is correct.
Hi..
All recipes are too good n so neatly explained.I made jangri a couple of years ago n it tasted like Vadai in sugar syrup..I mean the urd dhal’s flavour was overpowering..I did the same way that you’ve mentioned.
Please let me know where I could have gone wrong.
Thank Jayashree. Sorry to know that jangri came soft. the sugar syrup makes the jangri soft or hard. If the consistency is half one-string then the jangri will be soft. if it crosses the one-string then the jangri will be crispier. When we first fry the urad dal it will be more or less like vada only but immersing in sugar syrup makes it taste like jangri. Please try to fry the urad dal in oil in low flame till crispy and then add it to sugar syrup.
Hi mam. I tried your jangiri. It tasted just like urad vada soaked in syrup. and also very soggy. Can I add essence in the batter only?what is the consistency of the batter? Pl reply
Batter consistency should be same as Vada batter, soft and fluffy. Also you if you squeeze out of the zipper, it should come out smoothly. The hole in the zipper should not be too thick then the jangri will be big and become soggy. We can add essence to batter.
Thank you so so much ????????????. I checked with many of the app developers and they are not recommending app. thats why not proceeded further. will check once again and do the needful. Thank you very much
Hello,
This is the first time I am at your blog. You have very traditional recipes. thanks you for taking time to document all your knowledge on cooking. I really appreciate it.
Hi, Am from Chennai..I have been using this site more than a year now.
Brahmin cooking is really made simple here. I thank God for this site
Hi
I found your website when i was looking for ideas for Diwali bakshanams 🙂 Got inspired by your jangri recipe and tried it today. it came very well. thank you…. I used a ziplock bag and cut a small hole at the corner instead of the cloth.
Hi mami,
i see u r recipe it is good and i have doubt u mentioned abt corn flour but u didnt mentioned.after grinding we have to add or wht.pls tell me i want to make jilebi.
HI, Yes, you need to add the Corn flour after grinding.
mami,today i made jilebi,after going through ur receipe.it came out well except for the sugar syrup.after the syrup gets cold it becomes solid.my son liked the jelabi.mami can u give the receipe of kathrikai rasavangi.thank u mami.latha
I like your recipes and tried a few of them successfully !
In the above Jangri recipe…you have listed corn flour in the ingredients but do not seem to use it in the recipe. I guess it should be mixed after urad & rice are ground. Please advise.
Hi , Thanks for mentioning the typo error. Corn flour is not needed. The rice flour itself will make the jangri crispy.
But mami my jangiri drink oil very much wat mistake .if I put in oil the jangiri also get double in size and soggy not crispy y mami
Hi Sara, we should not keep the ground urdal batter for a long time without using. The more you keep the urdal batter, it may tend to drink more oil. Also grinding of urdal batter for long time makes it more softer and lot of aeration would be incorporated in the batter which would tend to drink more oil because of the little pores. Also once the oil is hot, we shoudl keep the flame in medium and fry the jangris. because if the flame is high, it will change the color of jangri quickly without becoming crisp. These are the possible reason. Please give a try and let me know.
Yes mami I grinded it 45mins.how much time is enough to grind and take the batter ?tell me mami
We cannot bind the grinding with time Sara. We need to sprinkle water very little by little and grind the urdal till it reaches ball like consistency. If you have a handfull of urdal batter, you should be able to roll like a ball. for me everytime it will take only 20 minutes to grind the urdal batter (1cup of urdal). Grinding it for longer time incorporates more air into the batter. pls try this again
what is the shelf life of jangris?
Shelf life of Jangris is 3-4 days
Hi Mami, Tried your Jangri recipe yesterday and it came out Great!! My family just loved it. Never thought I could make Jangri. Thank your for your detailed instructions…
Yesterday, I hv tried this, came out well but soggi, I don't know the reason, where it went wrong, taste wise its good. But not crispy. Pls help me to get perfect jangri like yours.
Hi Ramya, the crispiness comes from frying of the jangri patties. The main ingredient is uriddal right. so like normal medhuvadai, we need to fry the jagri patties in medium-high flame till they are crispy. If you take it earlier, then the patties would be soft and it would become soggy after you dip it in the sugar syrup also we dont need to immerse the patties in sugar syrup for a longer time. that would also make it soggy.
Thanks a lot. let me try again!!!
Thanks for the wonderful recipe… I never thought it was so simple. happy cooking and eating!
I tired it this type but it wasn't bad .. it came out like jilebi thin and crispy rather than usual soft fluffy jangris..when put them in hot oil it fluffed well but as it got fried it was crispy but thin..i don't know why..could it be because the urad dhal batter was quite fluffy send grounded for 45 mins
If the batter is fluffy like medhuvada batter then it will puff up easily. Preparing batter in Grinder aerates the batter naturally, if we grind it in mixer jar, aeration process doesn't quite happen. so if we beat the batter nicely for 5 mins, we can incorporate air in batter and the jangles will be soft and fluffy.
hi I tried the jangiri recipe. it was soft not crispy and also the sugar syrup did not penetrate all the way in. just outside. tried soaking it again for a day. still the same. not sure what was the mistake. can you give guidance.
So sorry to hear eshwari. I feel the problem is with the batter. If the batter is aerated, it will puff up which will give more pores through which the sugar syrup penetrates inside. Did you grind it in mixer grinder or wet grinder? can you pls tell that so that i can check if my doubt is correct.
Hi..
All recipes are too good n so neatly explained.I made jangri a couple of years ago n it tasted like Vadai in sugar syrup..I mean the urd dhal’s flavour was overpowering..I did the same way that you’ve mentioned.
Please let me know where I could have gone wrong.
Thank Jayashree. Sorry to know that jangri came soft. the sugar syrup makes the jangri soft or hard. If the consistency is half one-string then the jangri will be soft. if it crosses the one-string then the jangri will be crispier. When we first fry the urad dal it will be more or less like vada only but immersing in sugar syrup makes it taste like jangri. Please try to fry the urad dal in oil in low flame till crispy and then add it to sugar syrup.
Hi mam. I tried your jangiri. It tasted just like urad vada soaked in syrup. and also very soggy. Can I add essence in the batter only?what is the consistency of the batter? Pl reply
Batter consistency should be same as Vada batter, soft and fluffy. Also you if you squeeze out of the zipper, it should come out smoothly. The hole in the zipper should not be too thick then the jangri will be big and become soggy. We can add essence to batter.
Thank you for the detailed recipe. Should we cool
Down the fried jangiri before dropping it in the syrup
Or drop it immediately?
We can add it after frying itself that way the hotness of the fried jangri absorbs the sugar syrup well.
I have been fan of your cooking the day you started to pist. Following more than 12 years. My only suggestion, if its possible for you to have an App.
Thank you so so much ????????????. I checked with many of the app developers and they are not recommending app. thats why not proceeded further. will check once again and do the needful. Thank you very much