Jangri | Jangiri
Jangri is a crispy & soft, delicious delight made by doodling coloured & flavoured urad dal batter in oil and dunking it in sugar syrup. Jangri is a traditional & popular sweet in South India and commonly made during Diwali & special occasions. Jangri also called Jangiri is a favourite sweet of many & worth the effort & time for its taste.
Servings25 jangiris
Ingredients
- 1/2 cup whole urad dal without skin
- 1/2 tablespoon idli rice
- a tiny pinch salt
- few drops orange food color
For the sugar syrup
- 3/4 cup sugar
- 1/2 cup water
- few drops rose essence
- few drops orange food color
- 1/2 teaspoon lemon juice
Instructions
Making Jangri Batter:
- Rinse rice and urad dal twice, then soak for 2 hrs. 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 at least 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.
- Take it a mixing bowl, add salt and food color to it. set aside.
Making 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 a string but will not stand), switch off.
- Add rose essence and food color. Then add lemon juice, set aside. The syrup will be sticky, it will thicken with time, to avoid crystallization we are adding lemon juice.
Making Jangri:
- Now get ready with your piping bag or zip lock cover or jangri cloth.
- 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.
- Heat oil, oil temperature is very important it should not smoking hot, it should be hot. Squeeze and draw patterns, do not crowd much.
- 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.
- 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.
- Offer Jangris to God if you are making for Diwali and enjoy!
Notes
- If you are not comfortable in drawing the pattern just draw small swirls over and over to get mini jangiris.
- Use a flat bottomed pan to fry the jangiris. Do not crowd while frying as it may stick to each other and lose shape.
- Give an hour at least standing time for the syrup to be absorbed well in the jangiris.
- Use good quality urad dal for getting nice fluffy batter.
- The quantity I have mentioned is for the batter grinded in wet grinder. If you are grinding in mixie you may a little less.
- I saw in a video where they add a teaspoon of ghee in the sugar syrup for extra flavor, though I did not try it this time, the idea was good.
- 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.
- 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.
- I made medium sized jangiris, the size is purely upto your preference.
- You can make a bigger hole to get a bigger sized jangiri.
- If you are scared of drawing patterns , you can keep the pan off the flame draw the patterns then keep it on the flame. I did this for a the first batch alone, then slowly gained confidence and started drawing straightaway in flame itself.
- 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.
- If you are grinding it in mixie the batter will be little flowing and the floating in water technique will not work so don't test it.
- 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.
Nutrition Facts
Jangri | Jangiri
Amount Per Serving (25 g)
Calories 36
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0g0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0.001g
Sodium 1mg0%
Potassium 1mg0%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 0.2IU0%
Vitamin C 0.2mg0%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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