Jangiri is a popular South Indian sweet dish made with urad dal batter that is deep-fried and then soaked in sugar syrup. It is often enjoyed as a dessert or snack during special occasions and festivals. The crispy texture and sweet flavor of jangiri make it a favorite among many people in the region.
Jangiri
Course: DessertCuisine: IndianDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIndulge in the sweet flavors of South India with Jangiri, a crispy treat made with urad dal batter and sugar syrup. Perfect for festive occasions!
Ingredients
Urad dhal – 2 cups
Rice – 2 tablespoon
Sugar – 4 cups
Kesari Powder – ½ teaspoon
Cardamom Powder – 1 teaspoon
Rose essence – few drops
Sliced almond – ½ teaspoon for garnishing
Refined oil for deep frying
Directions
- Preparing the batter
- Soak urad dal and rice in water for 2 to 3 hours.
- After washing thoroughly, grind them in a wet grinder to a smooth, thick batter, similar to vada batter, adding water sparingly.
- The batter should be a very fine paste, which may take at least 45 minutes to an hour to achieve. To check the consistency, drop a small lump of batter into a cup of water; it should float on top.
- Before removing, mix in a little kesari color and grind briefly to evenly distribute the color throughout the batter.
- Preparing the syrup
- Prepare a syrup by combining 3 cups of water, sugar, and a pinch of kesari color, cooking to a half-string consistency. Stir in cardamom powder and rose essence and keep it warm on low heat.
- Frying
- Heat enough refined oil in a kadai on another burner.
- Dampen a cloth in water, wring out the excess, ensuring it’s moist but not dripping.
- Place a lump of the urad dal batter in the center of the cloth, gather the corners to the middle, and hold it in your hand. Press the cloth bundle over the hot oil, allowing the batter to extrude. Rotate your hand in a circular motion to form the batter into a circular shape.
- Continue making small rounds along the perimeter to create coils around the circle.
- (Practice is needed for the correct shape. If unsuccessful, simply make two or three murukku-like circles.)
- Fry 3 to 4 jangiris at a time until golden and crisp. Transfer them immediately into the hot syrup. They will float, so press them down with a ladle for about 30 seconds to soak thoroughly. Then, remove from the syrup and place on a tray.
- Decorate with sliced almonds.
Notes
- An icing pipe with a round nozzle can be used as an alternative to the cloth.
that jangiri looks soooo amazing!
really inviting.. thanks for sharing.
Thank you Suvidhya.
I happened to visit your blog accidentally. Vow! what wonderful recipes. The sweet is just mouth watering. The recipes are in simple lucid language and in an easy practical approach. You're amazing! Hats off to you wonderful work. Expecting to see much more in future.
Hi Radhika,
Thank you for visiting my site and your comments.
Dear Kamala,
What a great job!!! Unique recipes, which we normally will not find in other websites. Wonderful collection, Mouth watering pictures. I am glad i have visited your website. I really love all your recipes. Expecting to see more wonderful recipes like this in future….
Thank you Priya for your kind comments.
Dear kamala mam,
I tried your jangiri recipe and it came out very well. your recipes are easily understandable and tasty too. In my kitchen only your recipes. Thank you once again.
Hi Suchithra,
Nice to hear that you tried this recipe and came out well.
Thank you Kamalaji! The recepies you shared have helped make a nice difference in home made Diwali sweets and savories!! Thanks again.
Thank you.
Thank you for your kind words.
Hi,
I tried jangiri with ur receipe and it came out really intresting.
Thank U
Nice to hear your feedback.
Is it possible to make the batter with mixi ? I have a Preethi Ecoplus here in the USA. I do not have wet grinder. Also, the cloth method is very confusing (a video could be helpful). But you asked to use a piping bag, which I have.
Hi Sudha,
You can grind the batter in the mixi and try with piping bag. However, grinding in a wet grinder will give the soft texture to the batter.
Hi Kamala,
I’am always getting Jangiri very Soggy…i tried number of attempts ,each in a different way….but my jangiri is always soggy…can you give me some tips to avoid this?
Hi Janu,
To get crispy jangiri, the urad dhal dough should be firm but soft. Fry it in moderate heat till it is crip. Sugar syrup must be correct texture. Do not oversoak.
For jangiri, what is ratio for URAD & RICE to get a correct batter. Also update me with QUANTUM OF SUGAR TO BE USED.
what is the shelf life of it?
You can keep it for a week.
I tried jangiri yesterday and it was awesome… thank you so much mami…
Even though I used a mixie to grind the paruppu, I soaked it for 2 hours and drained excess water by placing it over a sieve for another 2 hours to get the correct batter consistency.
I also used icing sugar decorator instead of piping bag. Though it was my first time try, it came out so well ( including shape).
Please post some toddler foods also. Thanks
Thank you for your kind feedback.
I love your recipes. After I got married your site helped me a lot in getting good name from everyone 🙂
For this deepavali I m trying to impress my family with Jangiri. Please let me know how many jangiris will this quantity yield. And also you didn’t mention the rice variety.
Thank u in advance
Hi Surya,
Thank you for your kind words. You will get 25 to 30 small size Jangiri for this quantity. Raw rice is used in this recipe. To get perfect jangiri, you have to grind it in wet grinder. Also first try with small quantity since it requires some practice.
Hi Kamala,
Good one. The Cup measurement you measure here is 250 grams?
It is roughly 200 grams.
what is half string consistency?