Jangri Recipe | Jangiri Recipe

Jangri is a crispy and soft sweet that has a beautiful bright orange color and shiny look which makes it very eye catching on any festive table. It is made by squeezing a smooth urad dal batter into hot oil and soaking it in sugar syrup. This makes jangri crisp on the outside, more soft and chewy inside.

It has that light crunch when you bite and soon turns soft with the syrup sweetness. It is often prepared during family gatherings or special festivals when we wish to make something classic and beautiful. Though it looks difficult, with a bit of patience and right consistency it turns out really perfect.

Jump to:

• About Jangri
• Jangri Ingredients
• Similar Recipes
• How to make Jangri Step by step
• Expert Tips
• Serving and Storage
• FAQS
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About Jangri

Jangri is a very old South Indian sweet which many of us have grown up seeing in sweet shops displayed in glass cases. It is sometimes confused with jalebi but both are different in taste and ingredients. Jangri is made using urad dal batter while jalebi is made using maida and fermented batter.

The sugar syrup gives jangri its main sweetness, it should be slightly sticky and aromatic with rose essence or cardamom. The color is usually bright orange which looks beautiful and festive. The texture is soft, juicy and it stays like that for many hours if soaked properly.

Over time there are many small variations seen, some people add little rice flour for extra crispness, while some add ghee in syrup for more aroma. Few make them mini sized and some prefer the big round ones. The method remains almost same but what matters is the consistency of batter and syrup which decides the final result.

I usually prepare jangri when I have some relaxed weekend or when we plan a family get together. It takes little time and focus but it gives so much happiness to see those golden rings floating and soaking in syrup.

Jangri Ingredients

• Urad dal - I have used whole urad dal without skin, it gives the soft and fluffy texture for the batter. You can use split urad dal also but the batter may not be that smooth.
• Idli rice - I add little idli rice for giving slight crispness to jangri and to help it hold shape. You can skip it if you like more soft texture.
• Orange food color - I use this for giving that bright traditional color. You can skip or use natural food color like saffron water.
• Sugar - I add white sugar for the syrup, it gives a shiny glaze and light sweetness. You can try jaggery syrup version for a earthy taste.
• Rose essence - I add few drops in syrup to give a pleasant floral smell. You can use cardamom powder if you want more Indian touch.
• Lemon juice - I add to the syrup to stop crystallization and to keep syrup smooth. You can even use vinegar in very small amount.
• Oil - I have used refined oil for deep frying. You can mix little ghee for extra flavor and aroma.

Why This Recipe Works

• This recipe is simple once you understand the batter and syrup consistency.
• The jangris stay soft and juicy for long time as syrup coats evenly.
• You can control sweetness and color as per your preference.
• The urad dal gives perfect spongy and light texture inside.
• It is a nice sweet to prepare ahead and serve for any special meal or festival.

Similar Recipes

• Bread Halwa
• Badam Halwa
• Ragi Ladoo
• Rava Laddu
• Shahi Tukda

How to make Jangri Step by step

1.Rinse rice and urad dal twice, then soak for 2 hours.

2.Then grind it in a wet grinder with very little water. Grind it to a thick batter like medu vada batter. Scrape the sides every now and then. Grind it for atleast 30-40 minutes. 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.

3.Look at the batter fluffy and smooth.Take it a mixing bowl, add salt and food color to it.Set aside.

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 that is the stage we are looking for, switch off.

5.Add rose essence and food color.

6.Then add lemon juice, Set aside. The syrup will be sticky, it will thicken with time, to avoid crystallization we are adding lemon juice. Now get ready with your piping bag or zip lock cover or jangiri cloth. Amma gave this cloth but I was comfortable using zip lock only so used it.

7.Mix the batter well for the color and salt to be mixed evenly. Take a zip lock cover fill it with the batter, cut a small hole.

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.

9.I used my paniyaram ladle 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.

10.Quickly add to warm syrup for 3-5 minutes 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.

Enjoy!

Expert Tips

• Batter consistency - The batter should be thick but smooth, when dropped in water it should float. This is the key for good jangri.
• Oil temperature - Keep oil hot but not smoking. I usually lower flame while drawing the shapes and increase slightly while frying.
• Syrup texture - Make sure syrup is in half string consistency. If thick it will not soak properly, if thin jangri will turn soggy.
• Drawing shapes - If you are not confident, practice on plate first then try in oil. Even if shape is not perfect, taste will be the same.
• Soaking time - Keep each batch in syrup for 3 to 5 minutes. I turn them once or twice to let syrup absorb evenly.

Serving and Storage

Serve jangri as a sweet treat after meals or along with evening tea. It looks beautiful in serving plate and can also be packed as homemade gift. Store leftover jangri in a airtight container after it cool down fully. It stays good for 2 to 3 days in room temperature or you can keep in fridge for few more days. If kept in fridge, warm it little before serving to get that soft fresh taste again.

FAQS

1.Can I make jangri without food color?

Yes, you can use saffron or turmeric water for mild natural color, though the traditional bright orange look will be missing.

2.Why my jangri is not soft?

The syrup might have gone too thick or batter could be over beaten. Try using half string syrup next time.

3.Can I grind the batter in mixie instead of grinder?

Yes you can, but the texture may be little coarse. If using mixie, add few drops water at a time and grind patiently.

4.Can I make jangri a day before serving?

Yes you can prepare one day before and keep covered. It actually tastes better next day as syrup sets well.

5.Why my jangri lost shape in oil?

The batter may be loose or oil too hot. Make batter slightly thick and regulate flame while frying.

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