Jangiri | Jangri

Jangiri | Jangri | ஜாங்கிரி | Jangiri recipe | Jangri in Tamil | Diwali sweet recipe in Tamil | Imarti | Jhangri with step by step pictures and video recipe. Check out the jangri recipe. If you like the video pls SUBSCRIBE to my channel.

Jangri

Jangiri, also known as Jhangri or Imarti, is a popular Indian sweet that is particularly enjoyed during festive occasions and special celebrations. It is a deep-fried, syrup-soaked dessert that is famous for its intricate and attractive spiral or flower-like shape. Jangiri is a traditional South Indian sweet, but it is also relished in other parts of India. This delightful sweet is commonly served at weddings, festivals, and other special occasions in India. Its distinct appearance and delectable taste make it a favorite among those with a sweet tooth.

Soaking dal 

Properly soaked Urad dal yields the best jhangiri. Always soak the Urad dal for at least 2 hours. Avoid soaking dal beyond 5 hours as the dal might absorb oil while frying. Soak the dal in room-temperature water

Why ice for mixie jhangiri batter grinding?

Making the fluffy batter is the key to the best jangiri  Always grind the Vadai batter with very minimal ice or ice water. mixie might turn hot so this method helps. Even for grinder batter, I always use ice-cold water or ice cubes.

How to get smooth batter in a mixie?

Always use a small mixie jar for grinding batter in the mixie. If you have soaked a lot of dal, grind in batches to prevent the mixie from turning hot. Most importantly use a good powerful blender. low-watt grinder might yield a hard and dense jangri. Avoid the blender from breaking down (as the mortar turns hot)

How to fix a slightly watery batter?

Add a little rice flour to the batter.

aerate the batter

Fluffy batter is the key to best jhangri so if you are grinding batter in mixie, don't skip this step

frying tips

Always Fry on medium flame. jangiri fried in hot oil might turn brown soon but won’t cook through.

why jangri is dense

If the

1. dal is not soaked well
2. Ibatter is too thick 
3. Also if the mixie/ grinder turns hot 

Why does imarti absorb oil?

If the

1. oil is not hot enough 
2. urad dal is over-soaked
3. A slightly thin batter absorbs a lot of oil

Should I add rice flour to the batter?

Yes, you can use rice flour instead of corn flour but for sweet stall style, I would recommend corn flour.

HOW MUCH WATER SHOULD I ADD FOR sugar syrup?

for perfect syrup use a 2:1 ratio of sugar and water

Sugar syrup tips

• Always cook syrup till  you get a thin string that breaks easily
• keep the syrup covered to avoid crystallization. you can add a little lemon juice
• Make sure you add jangri to warm syrup. 

Excess sugar syrup?

I generally drizzle the leftover syrup on top of the soaked jangri and let the stay on the plate till it comes to room temperature. store in an airtight container later.

INDIAN SWEET RECIPES IN TMF

DIWALI SPECIAL SWEETS

KALYANA RECIPE IN TMF

Ingredients

Soak

1/2 cup Urad dal

Water enough to soak

Grind

Ice cold water or ice cubes as required 

Batter

food color

pinch of salt

1 teaspoon corn flour

FOR SUGAR SYRUP

1 cup  Sugar

1/2 cup hot Water

1/4 teaspoon Cardamom powder

pinch of salt

food color

To Fry

peanut Oil

Sugar syrup

How to make jangiri with step-by-step pictures 

Soaking the dal

• Wash the dal well and soak for 2 hours until the dal splits well if pressed

• Transfer the soaked dal to a colander and drain the water

Grind the Ulundu Vadai Batter

• use  cold water or an ice cube  little by little and grind fluffy smooth batter
• Mixie or grinder always mix well in between grinding. Wipe the urad dal that sticks to the grinder/ mixie
• The batter should be fluffy, half-white, and smooth

Check the Batter Consistency

• Take a small amount of ground batter and drop it into the bowl/ glass of water
• The batter should maintain its shape and float on top. It should not spread out or dissolve

• The batter should be non-sticky to your hands

aerate the batter 

• If the batter is the right consistency transfer and mix well with your hand in a clockwise direction for 6-7 minutes. This makes the batter more fluffy and aerated

• Add corn flour, food color, and a pinch of salt; mix well

• cover and rest till we use

Sugar Syrup 

• In a separate wide pan, add hot water and turn on the stove on medium flame

• When water turns frothy boil add sugar, food color, and salt; mix well

• Bring it to a boil takes around 5 minutes for a vigorous boil

• Sample a little of the sugar syrup in between your thumb and index finger and keep stretching to check if it forms a thin thread-like string that immediately breaks

• turn off the stove. cover and keep aside

Prepare for jhangiri shaping

• I used an icing bag and nostril 
• Add the batter and squeeze
• try on a plate to check batter consistency

Heat oil

• Add less oil just enough to fry to a wide heavy-bottomed pan 
• If you drop a small piece of the batter it will raise immediately without browning then the oil is hot enough to fry 

Frying jhangri

• I pressed like murukku you can shape it as you prefer

• use a chopstick or skewer and flip

• fry both sides

• take out and drain the oil in the kitchen towel

Jhangiri 

• Warm the syrup
• Add warm fried jangiri to the warm syrup

• soak for 3 minutes. mix well in between

• transfer to plate

• Repeat the process and finish the entire batch. if the syrup turns cold, warm 

• if you have leftover syrup drizzle on the jangri and rest on the plate till it comes to room temperature, then store in an airtight container

jangiri

jangri sweet

No ratings yet

Print Pin Comment

Ingredients

Soak

• 1/2 cup Urad dal
• Water enough to soak

Grind

• Ice cold water or ice cubes as required

Batter

• food color
• pinch of salt
• 1 teaspoon corn flour

FOR SUGAR SYRUP

• 1 cup Sugar
• 1/2 cup hot Water
• 1/4 teaspoon Cardamom powder
• pinch of salt
• food color

To Fry

• peanut Oil
• Sugar syrup

Instructions

Soaking the dal

• Wash the dal well and soak for 2 hours until the dal splits well if pressed
• Transfer the soaked dal to a colander and drain the water

Grind the Batter

• use  cold water or an ice cube  little by little and grind fluffy smooth batter
• Mixie or grinder always mix well in between grinding. Wipe the urad dal that sticks to the grinder/ mixie
• The batter should be fluffy, half-white, and smooth

Check the Batter Consistency

• Take a small amount of ground batter and drop it into the bowl/ glass of water
• The batter should maintain its shape and float on top. It should not spread out or dissolve
• The batter should be non-sticky to your hands

aerate the batter

• If the batter is the right consistency transfer and mix well with your hand in a clockwise direction for 6-7 minutes. This makes the batter more fluffy and aerated
• Add corn flour, food color, and a pinch of salt; mix well
• cover and rest till we use

Sugar Syrup

• In a separate wide pan, add hot water and turn on the stove on medium flame
• When water turns frothy boil add sugar, food color, and salt; mix well
• Bring it to a boil takes around 5 minutes for a vigorous boil
• Sample a little of the sugar syrup in between your thumb and index finger and keep stretching to check if it forms a thin thread-like string that immediately breaks
• turn off the stove. cover and keep aside

Prepare for jhangiri shaping

• I used an icing bag and nostril
• Add the batter and squeeze
• try on a plate to check batter consistency
• Heat oil
• Add less oil just enough to fry to a wide heavy-bottomed pan
• If you drop a small piece of the batter it will raise immediately without browning then the oil is hot enough to fry
• Frying jhangri
• I pressed like murukku you can shape it as you prefer
• use a chopstick or skewer and flip
• fry both sides
• take out and drain the oil in the kitchen towel

Jhangiri

• Warm the syrup
• Add warm fried jangiri to the warm syrup
• soak for 3 minutes. mix well in between
• transfer to plate
• Repeat the process and finish the entire batch. if the syrup turns cold, warm
• if you have leftover syrup drizzle on the jangri and rest on the plate till it comes to room temperature, then store in an airtight container

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. Properly soaked Urad dal yields the best jhangiri. Always soak the Urad dal for at least 2 hours. Avoid soaking dal beyond 5 hours as the dal might absorb oil while frying. Soak the dal in room-temperature water
2. Making the fluffy batter is the key to the best jangiri  Always grind the Vadai batter with very minimal ice or ice water. mixie might turn hot so this method helps. Even for grinder batter, I always use ice-cold water or ice cubes
3. Always use a small mixie jar for grinding batter in the mixie. If you have soaked a lot of dal, grind in batches to prevent the mixie from turning hot. Most importantly use a good powerful blender. low-watt grinder might yield a hard and dense jangri. Avoid the blender from breaking down (as the mortar turns hot)
4. Fluffy batter is the key to best jhangri so if you are grinding batter in mixie, don't skip this step
5. Always Fry on medium flame. jangiri fried in hot oil might turn brown soon but won’t cook through.

why jangri is dense

If the

1. dal is not soaked well
2. batter is too thick
3. Also if the mixie/ grinder turns hot

Why does imarti absorb oil?

If the

1. oil is not hot enough
2. urad dal is over-soaked
3. A slightly thin batter absorbs a lot of oil

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!