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Jangri | Jangri Recipe | How to Make Jhangri at Home

Jangri, Jhangri - a popular South Indian sweet recipe. Jangri is made from urad dal which is ground 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 similar to jalebi and taste like honey comb.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Soaking Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 20 jangris
Calories: 148kcal

Equipment

  • Blender
  • Jangri Cloth or Piping Bag
  • Cooking pot

Ingredients

For Jangri Batter

  • 1 cup Whole Urad dal
  • 1 tbsp Rice flour or Cornstarch (if needed)
  • ⅛ tsp Orange Food Colour
  • ¼ tsp Salt
  • Water as needed
  • Oil for deep frying

For Sugar Syrup

  • 3 cups Sugar
  • 1 cup Water
  • 1 tsp Ground Cardamom
  • 1 tsp Lemon Juice
  • ⅛ tsp Orange Food Colour

Instructions

Soaking & Grinding Jangri Batter

  • Wash and Soak urad dal for 1 to 1.5 hours. Strain it in a sieve and set aside for 5 minutes. Take it in a blender, sprinkle very little water at a time and make it into a thick paste.
  • Take ground jangri batter in a bowl. The batter has to be thick. Now use your hand or a wooden spoon to mix the batter in one direction to aerate the batter. This lightens the batter and makes it fluffy which makes the jangri crispy and juicy in texture.Repeat the whipping process for at least 10 minutes to lighten and aerate the batter. To check the consistency of the batter, drop a spoonful of the batter in water. it has to float. This is the correct consistency. Once the batter is ready, add food colour and salt and mix well. Set aside.

Making Sugar Syrup

  • Now take sugar and water in a sauce pan, and bring it to a boil, cook till it gets one string consistency. When you take some syrup between your fingers and stretch. it should form a string like texture. Add cardamom, lemon juice and food colour and mix well.

Filling Jangri Bag, Piping & Frying

  • Take a ziploc bag and make a hole in the centre or in the side. Instead of using ziploc cover you can use a cloth piping bag which is traditional. You can use a piping bag for making jangri. I found it easy if you make hole in the corner of the ziploc bag. Gather the cover and bring the jangri batter in one side of the cover.
  • Now heat oil for deep frying in a flat bottom pan.
  • Before you pipe jangri over hot oil. Practice few times on a plate which makes easier to piper directly over hot oil. First you draw one or two circles(rounds) ---> then makes small circles over the two rounds. This is much easy way.
  • The oil has to be medium hot when frying jangri, fry jangri for 2 to 3 minutes on each side. Once first side is cooked, flip over and fry on other side too. You have to fry jangri till crispy. Make sure the bubbles on the oil subsides which ensures that the jangri is fried till crispy.

Soaking in Sugar Syrup & Serving

  • Drop jangri in the sugar syrup. Soak the jangri in sugar syrup for 1 minute on each side. Once soaked remove to a serving plate, sprinkle with chopped nuts. Remove to a plate and serve warm.

Video

Notes

  • Make sure the batter is thick. If it is little thin, add in some rice flour and mix well.
  • When frying jangri, make sure the oil is not that too hot. Make sure the oil is medium heat.
  • Fry till jangri is crispy so it taste delicious.

Nutrition

Serving: 1servings | Calories: 148kcal | Carbohydrates: 35g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.003g | Sodium: 31mg | Potassium: 2mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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