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.
Is Jangri & Jalebi the same?
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.
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Recipe Card:
Jangri Recipe | Diwali Sweets
Equipments Needed
- Heavy Bottomed Pan
Servings: 20 pieces
Calories: 150kcal
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.
Print Recipe
Ingredients
For Jangri Batter
- 1 Cup Urad Dal 1 Cup - 250ml
- 2 teaspoon Raw Rice
For Sugar Syrup
- 2 Cups Sugar
- ¼ teaspoon Kesar (Saffron) Colour
- 4 drops Orange Essence Optional
Other Ingredients
- 2 Cups Oil For Deep Frying
Instructions
Prepare bag for Squeezing
- 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 150
Calories 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)
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