Jangiri / Jhangiri Recipe, a famous south Indian sweet variety made on special occasions and festivals. Frankly speaking, this is the first time we prepared this sweet just by following Mallika Badrinath’s recipe and also got few tips from my mom’s friend circle. I never liked jangiri that much when compared to crispy Jalebi. My plan was to try both for this Diwali, but after trying so many sweets and savories, I really got exhausted and changed my mind to try it later.
The dal should be ground properly and frothy like butter. And once you keep the paste ready, you need to use it immediately or else the paste may become sour. Do not worry if you didn’t get proper shapes like we get in sweet shops. Just prepare whatever shape you are comfortable with like we did 🙂 It sure needs lot of practice and of course patience. Lets check the recipe,
a famous south Indian sweet variety made on special occasions and festivals.
Author: Preeti Tamilarasan
Recipe type: Dessert
- 1 and ½ cup urad dal / ultham paruppu / black gram
- 1 tbsp rice flour
- 2 tsp rose essence
- 1 and ½ cup sugar
- ½ cup water
- edible orange color / kesar color – little
- Please check the instructions below.
How to prepare Jangiri
- Soak urad dal for 15 mins in enough water. Drain the water completely and grind in a wet grinder to smooth frothy paste. Add little water at a time while grinding. Grind it for 40 mins.
- Add little kesar color and rice flour while grinding. Take out the paste from grinder. To check the consistency of dal paste, put little paste in enough water and it should float. This is the right consistency. Keep it aside.
- Prepare sugar syrup by mixing sugar with water in a pan. Heat on low-medium flame till it reaches half string consistency. Add rose essence and kesar color. Remove from the flame.
- Heat enough oil for deep frying in a pan or kadhai. To make jhangiri, use either jhangiri cloth or zip lock bag or milk / oil packet. I have used normal cloth and made a small hole in the center.
- Before deep frying, take little paste and try to prepare jangiri shapes on a plate to get practice. Now, Pour some paste on cloth. Close and hold it properly. Gently press the cloth above oil to make round shapes. I tried but didn’t get proper shapes, so my mom just tried to make small swirls similar to murukku. Make only 2 or 3 jangiri at a time.
- Turn over gently when it is cooked. Jangiri should not change its color. Take from the oil carefully and put in hot sugar syrup. Similarly prepare jangiri from remaining paste and put in syrup. Once jangiri is soaked well, remove from the syrup and spread on a plate.