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.
Servings25 jangiris
Ingredients
- ½ cup whole urad dal
- ½ tablespoon idli rice
- a tiny pinch salt
- few drops orange food color
For the sugar syrup
- ¾ cup sugar
- ½ cup water
- few drops rose essence
- few drops orange food color
- ½ teaspoon lemon juice
Instructions
Making Jangri Batter:
- Rinse rice and urad dal twice, then soak for 2 hours. 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 30-40 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.
- 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 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.
- Offer Jangris to God if you are making for Diwali and enjoy!
Notes
- 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.
Nutrition Facts
Jangri Recipe | Jangiri Recipe
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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