Jangri Recipe

Jangri, Jhangri – a preferred South Indian sweet recipe. Jangri is made out of urad dal which is ground right into a smooth batter. The batter is piped in circles in hot oil and fried till crispy which is soaked in sugar syrup to create this popular Indian sweet. This sweet is analogous to jalebi and taste like honey comb.

Jangri

Jangri is one of the popular and most loved sweet throughout South India. I actually have tried it repeatedly including the preferred jangri making round in my masterchef journey. But the photographs added on this blog post were taken during my first attempt of constructing jangri.

I’m planning to remake and edit the technique of making jangri with far more precision. It can occur sometime soon but still I actually have edited this post and added most of suggestions and techniques which I actually have learned through the years on this blog post which will likely be helpful for a lot of. Also this can be a must make sweet for this Diwali sweet platter.

About Jangri

Jangri is one in every of the favored sweet from South India. It is thought for its pretty spiral or flower like look and honey comb like sweetness. The sweet is made with urad dal which is deep fried and soaked in sugar syrup.

Urad dal is soaked and ground right into a thick batter, similar to medu vada batter. The batter is taken in a bowl and aerated using hand or spoon to lighten the batter. Food color and salt is added. The batter is taken in a jangri making cloth or ziploc cover and piped like flower over hot oil. Fried jangri is soaked in syrup and served.

There are few suggestions and techniques in making jangri. I actually have tried to cover most of it on this blog post. Be certain that you read the information section and Faq to get answer to most of your questions.

Watch Jangri Recipe Video

Jangri Ingredients

Urad dal – use whole urad dal which is of fine quality for making jangri. the standard of the urad dal is very important to get the correct texture within the batter when grinding.

Food Color – jangri is traditionally red, orange or yellow in color. So you may select any color of your selection. despite the fact that food color doesn’t affect the taste of the jangri but it is necessary for presentation.

Sugar – sugar is utilized in making sugar syrup which is the one way you may sweeten this honeycomb like dessert.

Flavourings – cardamom powder, saffron, rose extract are common flavouring utilized in jangri.

Optional – chopped nuts, saffron strands is used as garnish.

Learn how to Pipe Jangri Easily

Jangri is thought for its look. It has a gorgeous flower like pattern which is iconic. jangri batter is taken in a special jangri making cloth and piped straight over hot oil. Though the pattern is achieved by practice, still it is straightforward to get a fairly decent looking jangri through few attempts.

First you would like a piping equipment. There are few options you may pick from.

Jangri cloth – jalebi making cloth or jangri cloth is a jalebi maker tool product of one hundred pccotton and hand stitched that is common size utilized by halwai or chefs in india. This cloth comes with a round metal like hole stiched in the fabric.

Piping Bag – you should utilize reusable piping bag with piping nozzle. Easy & approachable.

Ziploc cover – I find the one drawback is piping over hot oil could be difficult with plastic covers.

Jangri Recipe (3 Easy Steps)

Jangri Batter

Soak urad dal for two hours, strain and take it in a blender, add water little or no at a time and make it right into a thick paste. Take it in a bowl. If the batter is thick, add some rice flour to it. Add salt and food color and blend well.

Sugar Syrup

Now take sugar and water in a sauce pan, and convey it to a boil, cook till it gets sticky, add cardamom and lemon juice and food color and blend well.

Frying Jangri

Take a piping bag and cut a small hole within the tip. Fill with the batter. Now heat oil for deep frying in a flat bottom pan and make jangri shape. Now fry till crispy on either side.

Soak in Sugar Syrup

Once jangri’s are fried. Strain it and add in sugar syrup. Let it soak for 1-2 minute on either side. Strain and Serve.

Learn how to Make Jangri at Home (Stepwise Pictures)

Soaking Urad dal

1)wash and soak whole urad dal for 1 to 1.5 hours. Once soaked, Strain it using a sieve and let it sit for five minutes for all of the water to empty.

Grinding Urad dal

2)Take the soaked and drained urad dal in a blender. Traditionally jangri batter is ground in a wet grinder. Since I’m making a small batch I used an everyday blender to grind the batter. When grinding the urad dal, don’t use an excessive amount of water. Just add a tsp of water at a time and grind.

3)Be certain that you do not add an excessive amount of water when grinding the batter. Sprinkle little water a time. In case your batter gets runny, check notes section the way to rectify the batter.

Preparing Jangri Batter

5)Take ground jhangri batter in a bowl. The batter must be thick. Now use your hand or a wood spoon to combine the batter in a single direction to aerate the batter. This lightens the batter and makes it fluffy which makes the jhangri crispy and juicy in texture.

6)Repeat the whipping process for not less than 10 minutes to lighten and aerate the batter.

7)To ascertain the consistency of the batter, drop a spoonful of the batter in water. it has to drift. That is the proper consistency.

8)Now to the batter. add in food color, salt.

7)Mix the batter rather well. the batter must be thick. That is the consistency you might be in search of.

Making Sugar Syrup

9)Take sugar in a kadai. Use a large pan to make the sugar syrup.

10)Add in water to the sugar. Mix well and warmth.

11)I added some food color to the sugar syrup. Bring sugar and water to a full boil. Cook till the consistency of sugar syrup gets one string consistency. It can take around 5 to six minutes of cooking.

12)While you take some syrup between your fingers and stretch. it should form a string like texture.

13)Now the syrup is prepared. You’ve got to maintain the syrup is warm.

14)Add in cardamom powder and blend well. You may add any flavourings as you like.

14)Add in lemon juice to the syrup. Lemon juice will prevent the syrup getting crystallised.

Filling Piping Bag

15) Take a ziploc bag and make a hole within the centre or within the side. As a substitute of using ziploc cover you should utilize a cloth piping bag which is traditional. You should use a piping bag for making jhangri. I discovered it easy when you make hole within the corner of the ziploc bag.

16)Gather the duvet and convey the jangri batter in a single side of the duvet.

Piping Jangri

17) Before you pipe jangri over hot oil. Practice few times on a plate which makes easier to pipe directly over hot oil.

18) That is the way you make jangri. First you draw one or two circles(rounds) —> then makes small circles over the 2 rounds. This is far easy way.

19)The oil must be medium hot when frying jangri, fry jangri for two to three minutes on either side. Once first side is cooked, flip over and fry on other side too.

20)You’ve got to fry jangri till crispy. Be certain that the bubbles on the oil subsides which ensures that the jangri is fried till crispy.

Soaking in Sugar Syrup

21) Drop jangri within the sugar syrup. Soak the jangri in sugar syrup for 1 minute on either side.

22)Flip over and allow them to soak.

23)Remove the soaked jangri on a serving plate and serve.

Expert Suggestions

About Urad Dal

Use good quality whole urad dal. The batter texture totally is determined by the standard of the dal used.

Don’t soak urad dal greater than 2 hours. Over soaking will make the urad dal absorb more water and in addition it might turn sour and fermented which is able to affect the taste of the jangri.

Batter Consistency

Getting the batter consistency correct is very important. You’ve got to grind the urad dal with little or no water. Be certain that the feel of the batter is analogous to medu vada batter. Don’t use an excessive amount of water when grinding the batter. Add only a tsp of water.

Once batter is ground, take it in a bowl and blend it well using your hands to aerate the batter. Do the float test to ascertain the batter consistency.

In the event you added an excessive amount of water when grinding the batter, you may sprinkle some rice flour or cornstarch and blend the batter.

Sugar Syrup Consistency

Cooking the sugar syrup till one string consistency is very important. While you take some syrup between your fingers and stretch. it should form a string like texture.

Frying Jangri

When frying jangri, be sure the oil will not be that too hot. Be certain that the oil is medium heat. Take your time and fry the jangri is crispy which makes it so delicious and honeycomb like.

FAQ & Troubleshooting

Is Jalebi and Jangiri same?

Though the technique of making jangri and jalebi is analogous there are few difference. Jangri is made with urad dal while jalebi is made with plain flour. Jalebi has more tangy taste to it while jangri taste honeycomb like sweetness.

What’s Jangiri product of?

Urad dal is soaked and ground right into a thick batter, similar to medu vada batter. The batter is taken in a bowl and aerated using hand or spoon to lighten the batter. Food color and salt is added. The batter is taken in a jangri making cloth or ziploc cover and piped like flower over hot oil. Fried jangri is soaked in syrup and served.

Why is my jangri hard?

This will occur when you don’t aerate the urad dal batter enough. Also over frying could make jangri hard.

Why I’m not in a position to pipe jangri?

Batter is just too loose, is the fundamental cause for this issue. At that time you may add some rice flour or cornstarch to the batter to remove the surplus moisture. You too can transfer the batter to a clean cloth and hang it for half-hour to remove excess moisture.

Why my jangri disintegrated in oil when frying?

Batter is just too loose, oil will not be hot enough are the fundamental reason for this issue.

Why my jangri is soggy?

Under frying and over soaking in sugar syrup is the cause for this issue. Be certain that you fry your jangri on medium hot oil till crispy. Soak the fried jangri in syrup for just 1 to 2 minutes.

More Diwali Sweet Recipes to Try

📖 Recipe Card

If you’ve any questions not covered on this post and when you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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