Jangri, a beloved South Indian dessert, is made with urad dal (black gram) and features intricate loops, fried to perfection and soaked in a fragrant sugar syrup. This vibrant, orange-coloured sweet has been cherished across generations and adds sweetness to festivals like Diwali. For me, Jangri holds a special place as a childhood favourite.
When I was a kid, I stumbled upon a unique cloth at home and, curious, asked the elders about it. I then learned it was a jangri cloth used in my thatha’s (grandfather’s) restaurant. One memorable day, my thatha decided to make Jangri at home, and I witnessed the delicate art of shaping and frying it for the first time. That experience stayed with me, and perhaps the bright colour drew me in, but after tasting it, I was hooked. Since then, Jangri has been one of my all-time favourite sweets.
Difference between Jangri, Jalebi, and Imarti
Though Jangri and Jalebi look similar, they have key differences:
- Jangri: Originating from South India, Jangri is made with urad dal batter, yielding a softer, chewier texture with its distinctive petal-like loops, usually colored orange.
- Jalebi: Popular in North India, Jalebi is made with maida (all-purpose flour), which is fermented to give it a tangier flavour and a crispier texture.
- Imarti: Similar to Jangri in recipe (also using urad dal), Imarti has a flower-like shape and is often larger, with a slightly thicker texture.
Tips for Making Perfect Jangri
- Soak and Grind Properly: Soak urad dal for 2-3 hours, then grind it into a thick, smooth batter without adding too much water. This ensures a thicker consistency for piping. The batter is taken in a bowl and aerated using hand or spoon to lighten the batter.
- Piping Technique: Use a Jangri cloth or a piping bag to form consistent loops. Steady pressure helps make even, uniform shapes.
- Oil Temperature: Keep the oil at a medium heat so the Jangri cooks evenly without browning too quickly or absorbing excess oil.
- Perfect Sugar Syrup: Prepare a sugar syrup with one-string consistency and flavour with rose water or cardamom. Dip each fried Jangri in the syrup briefly to absorb sweetness without becoming mushy.
With these tips, you can make beautiful, delicious Jangri at home, creating not only a dessert but also a sweet memory.
Jangri
Equipment
- 1 Mixie
Ingredients
For Batter
- 3/4 Cup Urad dal
- 1/4 tsp Orange food colour
- 2-3 tsp Water to grind
- 2 tsp Rice flour Optional
Sugar Syrup
- 1 Cup Sugar
- 2 drops Rose essence
- 1/4 tsp Orange food colour
- 1/2 Cup Water
- 1/2 tsp Cardamom powder
Other Ingredients
- To fry Oil
- 4 tsp Ghee
Instructions
Prepare the Batter
- Soak the urad dal in water for about 2–3 hours.
- Drain the soaked dal and grind it to a smooth, thick batter in a blender. Add a few tablespoons of water if needed but keep the batter thick.
- Take the batter in a bowl and it is aerated using hand or spoon to lighten the batter.
- Add the food colour to the batter and mix well. The consistency should be similar to vada batter – thick enough to pipe without spreading.
Make the Sugar Syrup
- In a pan, add sugar and water and heat on medium flame.
- Stir continuously until the sugar dissolves and reaches a half-string consistency (when it starts forming single string) or boil it until it get sticky.
- Add cardamom powder, rose water, and saffron strands, if using, and keep the syrup warm on very low heat. The syrup shouldn’t crystallize, so cover it if needed.
Pipe and Fry the Jangri
- Fill a piping bag with a small round nozzle (or a Jangri cloth, if you have one) with the batter. I used ziplock cover.
- Heat oil in a wide, flat bottomed frying pan on medium heat. Add ghee into it. Test by dropping a small bit of batter – it should rise without browning immediately.
- Pipe the batter directly into the hot oil, making spiral shapes with loops. Fry in batches.
- Fry until both sides are lightly golden and cooked through, then drain on paper towels briefly.
Soak in Sugar Syrup
- Immediately transfer the fried Jangris into the warm sugar syrup.
- Let each Jangri soak for about 2–3 minutes, flipping once to ensure both sides absorb the syrup.
- Remove and place them on a plate to cool.
Notes
- Batter Consistency: Keep the batter thick for easy piping. A thin batter won’t hold its shape in the oil.
- Oil Temperature: Medium heat works best – too high will brown them quickly, and too low will make them soggy.
- Sugar Syrup Temperature: Keep the syrup warm, not hot, so the Jangris absorb the sweetness without becoming mushy.
INSTRUCTIONS
Prepare the Batter
- Soak the urad dal in water for about 2–3 hours.
- Drain the soaked dal and grind it to a smooth, thick batter in a blender. Add a few tablespoons of water if needed but keep the batter thick.
- Take the batter in a bowl and it is aerated using hand or spoon to lighten the batter.
- Add the food colour to the batter and mix well. The consistency should be similar to vada batter – thick enough to pipe without spreading.
Make the Sugar Syrup
- In a pan, add sugar and water and heat on medium flame.
- Stir continuously until the sugar dissolves and reaches a half-string consistency (when it starts forming single string) or boil it until it get sticky.
- Add cardamom powder, rose water, and saffron strands, if using, and keep the syrup warm on very low heat. The syrup shouldn’t crystallize, so cover it if needed.
Pipe and Fry the Jangri
- Fill a piping bag with a small round nozzle (or a Jangri cloth, if you have one) with the batter. I used ziplock cover.
- Heat oil in a wide, flat bottomed frying pan on medium heat. Add ghee into it.
- Test by dropping a small bit of batter – it should rise without browning immediately.
- Pipe the batter directly into the hot oil, making spiral shapes with loops. Fry in batches.
- Fry until both sides are lightly golden and cooked through, then drain on paper towels briefly.
Soak in Sugar Syrup
- Immediately transfer the fried Jangris into the warm sugar syrup.
- Let each Jangri soak for about 2–3 minutes, flipping once to ensure both sides absorb the syrup.
- Remove and place them on a plate to cool.
Notes
- Batter Consistency: Keep the batter thick for easy piping. A thin batter won’t hold its shape in the oil.
- Oil Temperature: Medium heat works best – too high will brown them quickly, and too low will make them soggy.
- Sugar Syrup Temperature: Keep the syrup warm, not hot, so the Jangris absorb the sweetness without becoming mushy.
Enjoy your homemade Jangri with family and friends – perfect for festive occasions or as a nostalgic treat anytime.