Jangri recipe, also known as imarti is an Indian dessert with lentils dunked in sugar syrup. Perfect for special occasions like Diwali.
Learn how to make jangri perfectly with these fine details even beginners can succeed!
Check out my other Diwali recipes where you can browse 100 plus sweets and snacks.
I don’t know when I started liking Jangri, but I love it like anything. That too, rose flavoured means I just love that divine smell.
My mom and I have tried one or two times back at home, before marriage,but never succeeded.
Recently when my mom visited to my place, she bought from Adyar ananda bhavan, the mini jangris.
But that rose flavor was missing. As now a days, in sweet shops they use ghee for frying, mostly the ghee smell is dominating. Then my mom suggested trying of my own.
I searched in Youtube for videos for better understanding. I have always had in back of my mind to try this classic sweet.
But you know, I was scared to try, if it doesn't comes out well. But when I saw Vah chef’s video, it gave me a lot of confidence and as my mom was with me we decided to try it out.
I got a overall idea from the video and made one day!! To our surprise it was not bad at all and we all were satisfied-that includes my husband(who is not fond of jangris), and my son, who loves it just like me 😇.
It was very easy for me to make jangri, this is the fourth time I am making. But you know very difficult to take pics.
Gazillion times I had to wash hands and take pics…😂.But its okay,its for my future reference and for you all,so I can forget about it 😀.
And I am assuring you all, that it will come out well if tried with interest…Not very complicated!! Do try it once and let me know😎.
Top tips
- Urad dal - Use good quality of urad dal. Whole white (without skin) urad dal gives best result. Udhayam or 24 mantra Organic works well for me. (Not sponsored) But make sure to use fresh stock.
- Batter consistency - it should not be watery. It should be firm as well as fluffy. With tiny micro bubbles in it, so that you feel it light like a foam.
What happens if your batter consistency is not right?
If it is too watery or you add more water than needed, it becomes brittle and too crispy. It will drink oil and you will taste it like oil flavor more.
How to fix it? - try adding not more than 1 or 2 tablespoons of rice flour and mix batter with your hands well.
Not enough water and batter is too thick and feels like paste? The result will be your jangri won't absorb syrup and taste like urad dal.
How to fix it? Sprinkle little water say 1 tablespoon or 2 and mix batter with your hands as if you are beating it. In few minutes it should become fluffy and light.
Syrup consistency - Half string consistency is perfect for Jangri. This is thicker than we do for gulab jamun (next stage).
Here's how to check it - if you check in between your fingers, a string forms clearly but breaks.
If a string forms and does not break, it is one string consistency. This will be hard for jangri to absorb, as well as too sweet. You may want to dilute and boil again.
Sugar syrup is too watery means the jangri will not be sweet enough as well as it will affect the firm texture.
My notes
- Oil temperature should be medium, so heat it first, then put the flame to low to bring down the temperature. Then start to make jangri. You should regulate the heat as you proceed.
- If it is fuming hot, the jangri will turn brown. If not enough heat, it bloats and drink oil.
- Use flat bottomed pan for this, do not recommend curve kadai.
- Practice to draw the pattern before you do directly in oil. If you are not comfortable with it, just draw random swirls just like you get in shops as 'Mini jangris'.
- Though wet grinder gives perfect results of batter, you can also use mixie for grinding.
- Use ice water for grinding. Always add little by little not all at once.
- If using mixie for grinding, use ice cubes, which gives fluffy results.
- You can also keep the urad dal in fridge after an hour of soaking. This gives fluffiest results. Fluffy batter = perfect jangri.
- Adding salt, lemon juice will balance the taste, No, it won't be tasting odd 🙂
- Use natural food color and flavor (pure rose water AKA panneer) as much as possible to avoid harmful chemicals.
Method
Batter
1. Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.
2. The batter should be fluffy and smooth. Mix a pinch of salt, food colour and rice flour(if desired) and mix well.
Hope you can see how fluffy my batter is yet not thick like paste. That's how it should be.
Sugar syrup
1. Heat the sugar with water and after it starts boiling, let it boil for 3-4 minutes. Let flame be medium once it starts thicening. Do not boil in high flame.
2. Half string consistency will be right for this, just when a string starts to form is enough(ilam kambi padham).
3. Add lemon juice, food colour and lastly essence and mix well. Switch off the stove.
4. Take a zip lock cover and make a hole with a thin nail as shown in the picture. The hole should be very tiny.
You can use cloth as well, but make sure the hole is tiny, otherwise jangri may not look good.
Make Jangri
- Fill half the cover with the batter and first practice doing in a plate. Draw two circle as shown and over it,draw small swirl like circles over it. Just practice 2-3 times you will get it right.
- Mine is also not perfect see? 😉 But you will get it right.
3. Then heat a broad, flat bottomed pan with oil. Once oil is hot, keep the flame in low.
4. The oil should not be fuming, just medium heat. Start drawing jangris in the oil, repeat the same to make few per batch depending on pan size.
5. Once the jangris gets cooked and becomes light, turn over and cook till crisp.
Then take out carefully and transfer to the sugar syrup.
I used chopsticks for this, which works out very well. You can use the one they use for turning paniyaram.
6. Dunk the fried jangris in hot sugar syrup for 2 minutes or until you fry two batches. Take out and keep in another plate and repeat with other jangris as you fry.
Ready to enjoy!!! This is like my long time dream come true. I am satisfied with the taste. So if you too carve for jangris, please do try at home and let me know…
Recipe card
Jangri recipe
Ingredients
- ¾ cup Urad dal whole, white (Muzhu ulundhu)
- 1 teaspoon Rice flour optional
- ½ pinch Orange food colour
- 1 pinch Salt
For Sugar syrup
- 1 cup Sugar
- ½ cup Water
- ½ teaspoon Lemon juice
- 4 drops Rose essence or 2 teaspoon pure rose water
- 1 pinch Orange food colour
Instructions
Batter
- Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.
- The batter should be fluffy and smooth. Mix a pinch of salt, food colour and rice flour(if desired) and mix well.
- Hope you can see how fluffy my batter is yet not thick like paste. That's how it should be.
Sugar syrup
- Heat the sugar with water and after it starts boiling, let it boil for 3-4 minutes. Let flame be medium once it starts thicening. Do not boil in high flame.
- Half string consistency will be right for this, just when a string starts to form is enough(ilam kambi padham).
- Add lemon juice, food colour and lastly essence and mix well. Switch off the stove.
- Take a zip lock cover and make a hole with a thin nail as shown in the picture. The hole should be very tiny.
- You can use cloth as well, but make sure the hole is tiny, otherwise jangri may not look good.
Make Jangri
- Fill half the cover with the batter and first practice doing in a plate.
- Draw two circle as shown and over it,draw small swirl like circles over it. Just practice 2-3 times you will get it right. Mine is also not perfect see? 😉 But you will get it right.
- Then heat a broad, flat bottomed pan with oil.
- Once oil is hot, keep the flame in low. The oil should not be fuming, just medium heat.
- Start drawing jangris in the oil, repeat the same to make few per batch depending on pan size.
- Once the jangris gets cooked and becomes light, turn over and cook till crisp.
- Then take out carefully and transfer to the sugar syrup. I used chopsticks for this, which works out very well.
- Dunk the fried jangris in hot sugar syrup for 2 minutes or until you fry two batches.
- Take out and keep in another plate and repeat with other jangris as you fry.
Notes
- Use grinder or a mixie which will give you a fluffy batter. I am not sure about food processor.
- I didn't use rice flour since my jangris were coming out nice without it too. Use if you are grinding in mixer or if you feel water. Otherwise not important.
- While making hole in the cover, do not heat the nail red hot,just heat it a little and make a hole. Otherwise, the hole will become big.
- Oil should always be heated medium flame, otherwise, the jangris will blow to a bigger size and become brittle or soggy.
- Use only flat bottomed pan, with less oil as mentioned.
- If you want you can use ghee too but use 50 percent oil 50 percent ghee.
- Jangri should be light enough to absorb the syrup, if its too heavy(dense), then it won’t.
- Keep for a day if you don't feel that the sugar syrup is not absorbed well by jangris. You will be able to smell rose flavor as it you give standing time.
- And lastly, if you are not comfortable with drawing the jangri shape,please,do make a comparatively bigger hole and make mini swirl like rings as they give as mini jangris in some shops, it will come out very cute!
A2Z Vegetarian Cuisine
Love Jangri. Yours look awesome. It is long time since i made it, looking at your post i am motivated to make it once again. I made it for last Diwali when my parents visited us and my Mom asked me to make it in a ziploc as i didn't have the Jangiri Cloth(Kada) with a hole in it. Kindling sweet memories.
Hari Chandana
OMG!!!.... WHAT A WONDERFUL SNAPS... NO WORDS.. AWESOME.. 🙂
sowmya
superb...give me your address...am coming to your house for those yummy jangris!!
Sushma Mallya
i just love this sweet but never tried it at home...will surely try this time as u have explained it very well by showing step by step pictures...
Ann
Dear! This is just AWESOME!!! I never tried this, as it was always intimidating for me to do that in hot oil, your steps really helps me to understand this even better. Will have to try this sometime. Thanks a lot for sharing the steps. Your pictures are stunning!
Laavanya
I'm not a big fan of jangri but my husband is.. these look divine though and lovely step by step pics too. Must appreciate your patience.
Neena
My jangiris are not getting absorbed in sugar syrup. I made it crispy and got the shape and put it in hot syrup. Still I don't know what I did wrong? Please help me
Raks Anand
Is the syrup too thick? If yes, try diluting syrup by adding 2-3 tbsp of water, not more than that and heat it. Once hot, soak the jangri in it.
jeyashrisuresh
oops wow,finally u posted it. excelllentstep by step description. Will give a try soon and let u know
Sailaja
lovely....nice explanation.....
Priya
Wowww Raks!!!wat a delicious jangri yaa!!am drooling rite now here, just love this!
Gita
Wow...I am simply dorrling over those pictures...Feel like having them now 🙂
Akal's Saappadu
this looks so juicy and perfect; I've made once and I didn't make it well; I love jangris too, going to try it out 🙂
Aysha
I love jangri...n these look awesome...d step by step snaps n steps r just too good..thanks 4 sharing dear....
DEESHA
thatz a beautiful pic as usual dear
Anu
Wow awesome jangri. Romba supera eruku. Nice explanation and nice picture. So tempting..... Can I have some from that ?
Anonymous
Awesome click!Jangri is my all tme fav...never made at hme...now i can make...tnx for sharing dear...
lata raja
Thanks Rajeshwari for this step by step tutorial. I wanted to stitch a buttonhole in a cloth and try. But now I know thanks to you a ziplock would do. I am trying this very soon and will surely let you know.
Archy
Wow, jangri looks so perfect!! Wonderful job dear !! i'm just drolling over these tempting snaps !!
Mona
Wonderful job, thanks for the detailed pictorial!
LG
now..I got a misson to accomplish this weekend 😀 Misson jhangri making!! Tempting pics Raji
Ashwini
Wow yummy and tempting jangris. It has been a while since i have had them.. Will try ro make them. Yummmm
Suparna
hey Raaji,
I too had watched vah chef's video of this and was on a jangri spree for quite some time 🙂 I some how don't have the courage to make it at home...looking at the snaps u've posted I must muster some courage to make it on a festive occassion 🙂 Thanks for the wonderful post and so many details it really boosts confidence 🙂
TC
Home Cooked Oriya Food
I sure want one... Too tough for me to attempt - but hats off to you for trying and doing such a great job...
Sanghi
Mmm perfect jangris.. Very difficult, have tried twice only..! did'nt have patience to make the shape..! Lovely dear!
ARUNA
wow Rajeswari.......awesome yaa! Such a neat and detailed presentation. For a moment i felt i was watching vah chef. I made jalebi sometime back, and it came out well.....need to try this next!!!!!! Great job yaa!!!
Kitchen Flavours
Iam all set to fly to have those yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmies........awesomecolor.......drool worthy jangri(s).....Will try my hands too.....above all Iam carving for those right now.........
rekhas kitchen
vaaaaaaaaaaaaaaa I roolllllling on the flower and crying for those mouthwatering Jangri s(like a small kid) I want all of them now! OMG OMG they looks so so so so awesome Raks you are realy roking ma!
Parita
Thats absolutely fantastic!!! your step by step pics are evry helpful! Kudos to you!!!
Chitra
All the visitors can only see the pics and drool but iam the one tasted it made by u;)..It was very nice and thanks for the post.i'll try it out very sooon..U know iam also a jangri paithiyamm...the only sweet i like..:)
Jayashree
OMG.....your jangris look perfect. This is one of those things that I think of as really, really tough to make and end up buying at shops. You make it sound do-able.
My Experiments with Cooking
You make jangri at home :O My mom once tried but didn't come out all that great. That's most beautiful jangri ever!
Priya Narasimhan
My mouth is watering looking at the pictures..I too love all sought of sweets. especially the ones that oozes out sugar syrup:-)..I have never seen such beautiful homemade jangris. Hats off to you and your mom. The step by step pictures are very useful for us to try. Thanks a lot for the recipe.
jayasree
Wow...You rock, gal. It has come out perfect. I have always wanted to try this. Now I am waiting for its turn in Indian cooking challenge. I will be coming back then to have a look at the step-by-step pics. You have done an awesome job.
Parvathi
Hi ! I tried today. The jangiri didn't absorb the sugar syrup. Just outer coating had the syrup. It was soft , not crispy. What is the reason? Please tell.
Raks Anand
Hi Parvathi. Was your urad dal batter soft and fluffy? Your fried jangri was crisp before adding to syrup? I guess your batter was too thick that it did not give crispy texture. Try using ice cold water and aerate it to get fluffy batter by mixing it well. Let me know if you have further doubt.
alice
Oh Raks, I'm drooling...! this is one of my fav sweets! they look perfect and yummy!
Lissie
http://saltandspice.org/
Priti
U r so bad....why didn't u told me abt these?? I would have come to your place!! hmm make sure next time you inform me okie babe?? Gosh looks so awesome...just perfect...wonder try...
Vrinda
OMG..that looks just like store bought..simply superb and great effort,yum yum yum...
Lavi
Now i have a great tutorial for Jangri.. Well Done Raks. Hot Orange Crisp Jangri's Look's so Glam here..
Prathibha
wow..Those janngri's came out perfect dear..Though I am not a fan of jaangri I just loved ur pics..I prefer jilebi to jaangri..
Valarmathi
Superb one. My favorite one. Looks so yummy and lovely.
Soma
I did not know these were called jangri. we call it jalebi & the orange ones Amriti.... Lovely pictures. never tried making these at home.. i do not like jalebis.. too sweet for me:-)
Soma(www.ecurry.com)
meeso
That looks great, and a LOT of work... I can imagine the smell! I love the color!
Sush
You made me speechless. I am gonna try this for sure 🙂
Anonymous
Hi,
I1ve been craving for Jangiri since the beginning of this year and when we visited Chicago last week I bought a couple pounds from Sukhadias. I especially remember the mini jangiris from Adyar anandha Bhavan from T.Nagar. Loved the orangeness in your click...Prob Ill try it too!!! Do visit my blogsite when you find time.
Regards, Shobha
sriharivatsan
OMG am speechless..Could not take my eyes out of it..Good work raji..I adore your pictures, as always..
Cilantro
I love them too. I would like to make them. Yours has come out perfect. Thank you for the detailed presentation.
Varsha Vipins
Jilebiiiii????o my GOD..that looks SINFUL..!!!:)
veggie belly
that looks incredible! thanks for the detailed instructions and tips 🙂
raaji
Lovely pic....i dont even dare to try these sweets...i know it involves a lot of practise and right consistency o get such things in our muth....hatsoff..
jayasri
Raks, its rocking, i wanted to try this just 2 days back i was thinking, i love jangri too.., what a wonderful explanation, now i feel more confident, what a fantastic explanation and of course superb snaps too.., Simply superb dear....love it..., looks so yummy...
Nithya
I love Jangri and this looks perfect and yummy.. I am absolutely tempted and badly want to make it right away.
First time to your blog and its a perfect place to learn things well for a fresher like me. I am sure I would be here often.
The pics and text are perfect tutors. Keep it going.
Suma Rajesh
wooo this is soo tempting dear..will try for sure...nice step by step procedure..
Viki's Kitchen
Love Jangri. Thanks for explaining it step by step. Cute shape and color.
Dibs
My goodness!! You are a champ ...and ver brave to try this out! They look fantastic, and now I am inspired to try it too. Hee Hee Vah Chef does makes things look simple, although they are not! I made his Badam Halwa (again a first time, and I was quite scared considering a lot of ghee and badam was involved!) and it came out very well too!
Bharathy
Raji!!!!! is that you???making Jangiris!!!
DUB!!
Well now you heard me *Fainting!
Mangala Bhat
Wow! how can i miss this post ..Its soo awesome ...:) Love those Jangri ..looks heavenly .:)Sorry for the late comment :(Hey ..Thanks for sharing this with Us 🙂
Cynthia
Oh gosh girl! Send me some. Such perfection!
EC
Not at all fair..you are tempting me like anything..I just made some batter for idli and took out a little urad dal batter to make vadas..but planning to convert them into jhangri..jhangri or vadas--I am too confused now..hahah..lovely pics..even a person who doesnt like sweet will feel like having them from ur blog
Divya Kudua
I stay a stone's throw away from one of the A2B outlets but I would do anything to get a home made Jhangri..yummyyyy.looks very very pretty Raks.Step by step pics are a boon.Way to go!!
Bhawna
Ur recipe has a force to push us in the kitchen and with the help of yours pictures the outcome is going to be real sweet.
I made jangri(we call it Imarti)at last..yyaayy and my 21/2 year old son wanted more more more...I'm posting pictures in my blog.
Thank u very much.
RAKS KITCHEN
Bhawna!You made my day! Thank you so much for your lovely words first of all and keeping belief in my post,trying out and giving feed back too!
Happy cook
They look absloutley great.
Do you think I can make them 2 days before and serve the on the third day.
Hubby is giving a lecture and they would like that I prepare some Indian snacks and sweets. And this will be a good idea if i can make the ahead.
RAKS KITCHEN
HC ,yes you can make two days before and refrigerate 🙂 Sorry for my late response,just saw and replying 🙂
Ganesh
This is indeed very useful blog for the people who want to prepare jangri, delicious and nutritious indian sweet. A lot of thanks!
Happy cook
Rakha thankyou for the reply. First i will try a small batch before i make a lot, will let you know wheni make them.
Sudha
Thanks for the receipe, I tried it today and they look good, I have to taste it. My sugar syrup was little thin. The syrup got over and I had to remake.
Sudha
Thanks for the receipe, I tried it today and they look good, I have to taste it. My sugar syrup was little thin. The syrup got over and I had to remake.
RAKS KITCHEN
Thank you Sudha for gving feedback after trying :),hope it tasted too gud:)
Laavanya
Hi Raks, my mom and me tried this out for Deepavali and it came out pretty good! Thank you for the helpful pictures and this easy recipe - will post the results as soon as I can.
RAKS KITCHEN
Thank you Laavanya!! Glad that you both liked 🙂
Supriya
I remember drooling over these jangris earlier...I must muster up the courage to try these.
Jisshaa :-)
You have a beautiful blog and the pictures are lovely and descriptive. Keep up the good work!
smile
THAT WAS SOMETHING GREAT YOU ACHIEVED.....JANGRI LOOKING AS IF BOUGHT FROM A SWEET SHOP !!!!!!!!!!!
LOOKS YUMMY AND BEAUTIFUL WAY TO MAKE IT...LIKE DRAWING...!!!!!!
A BIG HANDSHAKE TO YOU !!!!!!
?
this post inspires one to try it; you have made it look so simple and easy! thank you!
deepa
I tried out the jangri.can you
please tell me how long should I fry the jangris.Mine became soggy
and the syrup didnt enter inside
fully.
What could have gone wrong?
Should the jangris be fried till really crisp?
RAKS KITCHEN
Deepa
Try this,fry till the jangris are stiff enough,when you remove from oil it should be crisp(cook in low flame)
You must have took it before it turned stif...try cooking in low heat.
And as for sugar syrup not getting absorbed,you must keep in mind that both jangris and syrup should be hot enough. If so at no time the jangris absorb the syrup.
Or you can try dipping first in thin syrup and then again heating the syrup to one string consistency and again dipping the jangris in it.
Also the urad dal quality should be good.
Please try again in less quantity when you grind for vada and let me know.
You can also mail me at the email given in my profile. Feel free to contact me !
Abirami
hai,
My son loves Jangiri so much. Ur recipe with photos and tips gave me confident to try. Today i tried ur recipe following step by step as per ur photos and tips. It came out so well. We enjoyed the jangiris.
Thanks a lot.
RAKS KITCHEN
Hi Abi,
Thanks so much for taking time to write it here,glad that your kid enjoyed 🙂
Ambika
Hi Raks! Your jangri's look awesome! I just made some following sanjay thumma's recipe, and wanted to ask you something. My jangri's taste like sweet vadai, if you know what I mean. 'Uzhundu vasanai" romba dominating aa irukku..did you face this issue? How did you overcome that?
RAKS KITCHEN
Hi Ambika, I know what you mean, when me and my mom used to try first time we too got the same problem.. To my knowledge,if the jeera dint get absorbed by the jangri properly,then it smells so,I am now a days adding rose essence and the crisp texture(light and hallow) helps to absorb the jeera completely inside and it smells good like jangri 🙂 What you add for flavor?
Ambika
Hey Raks, thanks for the reply! I also added rose essence and cardamom powder. But I guess that was the problem, my sugar syrup might have been too thick and did not get absorbed very well, will keep that in mid the next time 🙂 And do you know how to make milk/nei mysorepak (the very soft melt in your mouth mysorepak) Raks?? I see so many sweets on your blog, so I thought I could ask you!
Shanthi
Slurp.... mouthwatering thakudu sonna madhiri nejamavey.
Sharmi
Dear Raks,
Thanks for the lovely and flawless recipe!! I tried it for diwli and it was true pleasure to make a traditional sweet like this in my kitchen.
will post it soon! Thanks again:)
RAKS KITCHEN
Sharmi,thank you for such sweet words and the feedback 🙂 Am feeling so happy!! 🙂
Anjali
Bookmarked! This one has set the blogosphere on a new fire 🙂 Thanks a ton Raks! Wish me luck am soon going to try this one.
RAKS KITCHEN
Wish you all the best and best of luck 😉 🙂
Jiboombaa
The Jangiri's look awesome!!!..It is one of my favourite too. I tried it few times with sucsess...Now after seeing your pictures, it is tempting me to do it again.
Ally
first time in your space and your pictures speak...its a like a beautiful canvas...love it all
http://recipesfortheverydaywoman.blogspot.com
Sumathy
Raji kalukureenga....
I never thought i could prepare such sweets at home. You inspired me to cook...I did not get the food colour here in Belfast ( UK) and I did not use any colour... my white jangiris tasted delicious and all my friends loved it and emptied the box in a jiffy...whole hearted thanks. Sumathy Rajesh
Sumathy
Raji kalakureenga... I thought I can never cook such items but with your receipe cooking has become my interest today ...I am here in UK and i did not get the food colour.. I just prepared white jangiris and it came out well...all my friends here liked it and they had it in jiffy and the box became empty in no time...my hearty thanks to you. Sumathy Rajesh.
RAKS KITCHEN
Sumathy,
I am so glad you tried it and it came out well and you all liked it,it was a pleasant surprise when you guys called and thanked,its a wonderful feeling to get such appreciation and thanks a lot for writing here...you made my day 🙂
Divya
Hi Raji,
This is the only food blog which i visit often and even tried making some of your recipes especially your sweets... the pictures of your sweets really tempt not only me but also my friends as i suggested them to visit your blog for fantastic recipes... i tried making jangris as per your instructions thrice... i got it right and perfect in my 3rd attempt... my hubby appreciated me and said it tasted like adyar ananda bhavan jangris... 🙂 lots n lots of thanks to you...
Gayathri Kumar
Hi Raji,
Thanks a lot for this recipe. I have followed it and it came out nice. I have posted it in my blog today. Please take a look.
RAKS KITCHEN
Thanks so much Divya for the nice words,happy that it came out good 🙂
Thanks gayathri 🙂
Latha
Hi Raji,
I found your space via Ria (the badushas to be precise!!!). what a lovely collection. the jangiri is out of the world. hoping to make the badushas today.
Charu
Hi,
You explained step by step with pictures.So nice.Thanks for your posts
RAKS KITCHEN
Yes you can check for half string consistency please check my notes section.
Aruna
Hi Raks,
Yummy Jangris. Should we keep 1 string consistency for the sugar syrup? I am confused because in Vahchef's video it is said so but in your recipe you have not explicitly mentioned. Please reply.
appu
I tried this today for my husband's birthday,taste was great but I could not get the shape right so just made circles 🙁 as soon as I made big circle the jangri would run away so I could not draw small circles then I understood why you said oil must be low heat,anyways next time I will try! Thank you soo much!
RAKS KITCHEN
Hi appu, you can also try making mini jangris,no need to draw in pattern,just can make it like the mini jangris we get in Adyar Ananda Bhavan...
Vidya
That was a brilliant one!!!!!!!!Jus loved it...am reading your posts for sometime...and you jus have a wonderful love for cooking...display ...above all patience to show us all....Kudos n Thanks.....Luv ..Vidya
jo
hi
i wanted to try this recipe. I have a doubt can u pls tell me how much time u required to grind the dal. Because when i grind i am not sure how much it should be smooth, so just to know how much u take to grind the dal & how to know that we exactly reached the consistency while grinding.
happybowl
sorry i gave the wrong link this is the right link. ahttp://happy-bowl.blogspot.com/2011/09/mini-jagiri.html
happybowl
hi i tried out the jangiris from your blog. They came out very well, thank u so much for the recipe. pls check them out here..http://happy-bowl.blogspot.com/2011/09/mini-jangiri.html
Anonymous
Dear Raji,
I made these Jangris today and they came out good. Not as good as yours but not bad either, considering it was my first attempt...Thank you so much for the recipe and the steb-by-step procedures...Happy Diwali!!!
koks
hi , i tried out jangri it was good but my sugar syrup gets crystalized(i had one string consitency)can u give me a suggestion
RAKS KITCHEN
Hi koks, Did you add lemon juice? Try boiling with more water for longer time and donot stir in between, this will definitely give you a syrup like honey.
koks
Thank you raks, i added lemon juice yaar,i will try with more water next time
Shimz Photography
turned out good..thanks for the recipe. only thing was i kinda got a taste of urad dal in the end of the bite...any suggestions? thanks.
chinni
Hi raks,
I tried ur jhangri recipe th shape everything was good but by jhangris didn't cook inside ,when eating i could taste the rawness,but next batch when i fried them a little bit bore they became very stiff like murukku,if u have any suggestions i would appreciate them.
thank you,u r wonderful,
naveena
B.shweta
hi raks,
yesterday i saw your jangri recipe. i was scared little bit to do since i did not have grinder (iam in US so no grinder). i grinded the batter in mixie. it came out perfectly well. the consistency came out just right as vada batter. still i added rice flour a bit. the jangiri came out perfectly well. guess what my husband said, he said it is better than the shops we buy (the best). all the credits goes to u, raks. i followed your other recipes like cabbage kootu, Naan, rasgulla, peas paratha, aloo bindi masala,badhusha the list goes on. it all came out very well. i feel your recipes are very interesting, the step by step procedures are explained & photos are taken which makes cooking easier for us.than u so much
RAKS KITCHEN
Shimz, if u eat just after finishing, it happens, keep it for a day in fridge and probably that might help.
Chinni, was your batter fluffy and light? may be the batter was too tight... try with a better quality urad dal and the batter should be not too thick and heavy.
Shweta,
Thanks so much for your feedback, it made my day 🙂
Unknown
Hiii Raks,
I am Sruthi. I just wanna say... "YOU ARE A TRUE INSPIRATION" to everyone. Your pictures and words sound soo simple, that we are tempted to try.
As mentioned in the above comments, even I usually do not get the sugar syrup correct. One mistake I was doing all these days that I do not add lemon, and also stir in between. Soo with in no time it gets hardened. I should again pour more water and get it to the consistency I need.
If it's possible please tell me how much time it will take to get the correct consistency, If I follow the quantities as you mentioned.
I tried many many of your recipes. Thanks to you... and lots of hugsss...
-Sruthi.
Bharathy
Check this out raks..it's there word by word!
http://priyaraosrecipes.blogspot.in/2011/11/jangari.html
she had done the same with my godhumai jira too, which someone had just let me know..
preethi
Hi raks...
Just finished trying the jangiri..its my favourite sweet and i am so glad i found it here.. It w a learning process and it turned better with each batch 🙂 thank u for the recipe
GG K
Hi Raks
I love your space.I have learnt so much of cooking from ur blog. 🙂
Am planning to make jangris for this diwali.Could you please let me know if saffron can be used as the orange food colour?
GG K
HI Raks,
I visit your space almost everyday 🙂 As a learner i have learnt so much of cooking from your blog 🙂 Thank you so much...
And could you please tell me if saffron can be used as orange food colour? Will it work? Am planning to make this for diwali.
GG K
HI Raks,
I visit your space almost everyday 🙂 As a learner i have learnt so much of cooking from your blog 🙂 Thank you so much...
And could you please tell me if saffron can be used as orange food colour? Will it work? Am planning to make this for diwali.
Meenal Ramanathan
hi raks
i regularly visit ur site and jeyashri blog on daily basis
usually for diwali i do gulab jamuns(mtr mix) and vadai
after 4 yrs of marriage i am going to do sweets
i picked 2 dishes from jeyashri blog and ur jangri made me to try it out
i have few doubts regarding that
ur mixture b4 putting in bag it is in semi solid form but in ur bag it is watery
i dont have rice flour.i should grind my urud dhal in mixie.shall i grind i tbsp of raw rice in mixie itself
i dont have rose essence.shall i put cardamom in sugar syp
u have told both sugar syp and jangris should be hot.should i do both simultaneously?
i am scared to do jangris directly into oil.can i draw jangris in the back of spatula and dip it on oil?
if i am using half cup of urad dhall.what is the ratio of water and sugar?
can we add pachai karpuram and can rice flour be subsituted by corn flour?
sorry i have asked too may questions?
RAKS KITCHEN
GG K, Saffron will give very mild colour, we can use very less only as using more will give a different smell. So If you are not concerened about the colour, you can try using saffron.
Meenal,
My mixture is the same as I ground, may be it looks like watery, but if I make it watery before adding to the bag, I will sure mention that in my post. I make sure that I write what I do exactly as I am also concerned about who are going to try. So Its the same batter, may be it looks as if its watery in the picture.
If you are grinding 1 tblsp of rice separately in mixer, you may want to add more water to get it smooth, which in turn makes the jangri batter also watery. If you want you can try grinding together with the dal, but I am not sure if both gets ground together smoothly.
Cardamom can be added in place of essence but if you add essence it will very well suppress the urad dal smell. So its upto you.
If you use 1/2 cup dal, 1/2 cup sugar and water just to immerse is enough. If you make more, you can always use it later for other syrups like jamun syrup or something like that.
And you cannot make it in back of ladle and fry in oil later as its going to be sticky. Draw mini jangris, just a swirl if you dont want to make big like in the pictures.
Pachai karpuram is a great idea, but use only a fenugreek seed size as it is very strong flavor.
And corn flour is also a good idea. U can very well use.
Its okay, we do get a lot of questions when we really are going to try 🙂 Glad if I could help you in any way 🙂 All the best And Happy Diwali..
Meenal Ramanathan
hai
thanx a lot for ur quick reply
i am going to try this on monday since sat sun is a week end and my hubby will be at home.
i want to give him a surprise sweet for diwali.
so that after he goes to office i am planning to do it
i have 1 more doubt in ur maida biscuit receipe
can we subsitute wheat flour in the place of maida
and also in somas receipe also can i use wheat flour in the place of maida
will it work out?
WISH U A HAPPY DIWALI TO U AND TO UR FAMILY
RAKS KITCHEN
For diamond cuts it will work, somas also it should work I think.
Happy Diwali to u and ur husband 🙂
Swarna
Prepared Jangri for this diwali came out awesome. Thanks for step by step recipe.
Meenal Ramanathan
hi raks
i tried ur maida biscuits with wheat .it came out well.both in spicy and sweet version.
but samos was not that gud.
i tried ur coconut barfi.it turned out to be a diaster.i dont know why
in a frying pan i added both sugar and coconut and kept in low flame.(dessicated)coconut immediately turned brown and then only sugar started melting.it came crispy texture.could u tell me where i made mistake
i tried jangiri also.it came little soggy.but ok
RAKS KITCHEN
Meenal,
You need little moisture in the coconut for melting the sugar without getting caramelized.
So try with fresh grated coconut.
Sorry about the other disasters! I have no idea why you dint get right!!
Meenal Ramanathan
hi
let me try with fresh coconut
thanx
Lakshumi praba
Hi I tried ur jangiris first time..it came out really well...thanks for ur clear instructions and great recipe.....praba
haikamala
mouth watering
haikamala
mouth watering!
Sandhiya
Hi raks,
I tried your recipe for jangiri,it came out really well for first time itself(http://sandhiyasrecipe.blogspot.in/2013/03/jangiri.html).Thanks a lottttttttttttt....Keep up your good work.
Nishee Kumari
luks yummieee.........luv d easy n smooth way of tlking about d recipee, goin to try it soon........:)
Sanjeevani
Raji have you eaten Jangiri at Saravana bhavan. Their Jangiri is crispy from outside yet sucks sugar syrup well. Actually there will be small bubble of uncrystalised sugar syrup inside the jangiri. I tried a version very similar to yours. It was crispy and sweet also, but it did not meet Saravana bhavan quality. I guess there is some secret ingredient. Someone told me to add Arrowroot starch in place of rice flour. If you find that out, do let me know.
krs
Hi Raks,
You have told that both Jangri and syrup should be hot.
How do you keep syrup hot while making all the jangri's (it will take time), because if we keep syrup in gas for long would it become thick?
Raks anand
Just heat the syrup if its get cold. Not that it should boil all the time.
savitha venkataraman
Hi,
I tried jangry in my home. It became very soggy and it did not absorb the sugar syrup to its full. i am not able to find what went wrong. if you could help me with what went wrong, i will try one more time rectifying the mistake
Lakshmi T
Hi
Your jangiri looks super. I tried but it did not come out well.
Following are the problems
1. It just got separated into powder when put in oil, i added some more rice flour and tried again, some shape in round came but it was not soft after dipping in sugar syrup. It was crisp.
Also one more thing i noticed was when i did it oil the size was moderate, then it became big finally it became very small. What could be the problem?
regards,
Lakshmi
Raks anand
Looks like you made the batter with excess water. It would have been more airy. Next time make a thick batter, but denser.
Sarada Subramaniam
Hi Raji
Today I tried this and it came out pretty well for the first time....thank you
Arthi Balakrishnan
Hi Raks,
As i'm new to cooking I don't know how to prepare sugar syrup consistencies. Can you please post that pictures or videos. This will be very much useful to those who are in starting stage...
Thanks
Arthikishore
Rekha Rathish
It looks awesome . But does it smell like urad vada ?? Bcoz I had tried this once , but it was just like sweet vada inspire of adding essence. So plz let me know how it can be made without raw smell .
Raks anand
Adding cardamom and rose essence will not give raw smell, sugar syrup in right consistency, crispy jangri wont give raw smell. only soggy jangris gives raw smell. also give some standing time, dont taste immediately
Rekha Rathish
Thank you 🙂 Will try soon 🙂
Rajee
Jangiri came out nice except for the urad dal taste. (I didnt use rose essence as I didnt have) Otherwise perfect. Thanks a lot . Happy Diwali
Priyanka Sailu
I have tried your recipe and it came out very well. Can I use jaggery or palm sugar instead of refined sugar? If so how to do that?
Raks anand
You can try with jaggery. Same syrup consistency.
Mahalakshmi Maruthi
I tried yesterday and the taste was very good.slightly getting raw smell of dhal,may I know the reason
Mahalakshmi Maruthi
I tried yesterday and the taste was very good.slightly getting raw smell of dhal,may I know the reason
Raks anand
Add more flavour. Cardamom or rose essence. Also give some standing time, may be next day it would go away.
Divya
Hi raks
I tried this today but my jangris didn't get bigger it was just like murukku can u help me .
Raks anand
Urad dal could be the problem, try using fresh stock. Grind it fluffy and light. Then only it will blow up
Unknown
Hi. Thanks for the recipe. The jangri came out good, need to practice on the shape!! Can the ground batter be refrigerated and made later too?
I tried the thenkuzhal murruku too... When i pressed the dough onto ladle it broke into pieces, what is the reason? Used the exact measurements.
Raks anand
Yes you can refrigerate and make later. If you have not altered oil or butter content and used required water then the rice flour might have been too coarse.
h
Hi Raks.., I tried jangri for the 1st time today. I went through all the comments and your ideas it helped a lot. My 1st attempt was super hit, my hubby and little girl loves it. It was super crisp and yummy. Thanks to you. I had referred your blog for several other recipes and each time it turned out well. Thanks to the efforts you put in to explain each and every step very clearly. I tried to attach a pic of my jangri, but couldn't do it here. Thought you would be happy to see my attempt. It came out just like yours 🙂
Aysha Gany
I tried this... thanks for recipe.. but there was a problem when i was frying.. jangries absorbed So Much oil.. what s gone wrong??
Raks anand
Oil not hot enough or excess water in the batter. Hope you get it right next time
Priyamvadhe Vijay
Superb
Swetha Sukumar
I by mistake got rose water instead of rose essence.. can I use that?
Raks anand
Infact rose water is better than rose essence 🙂 Make sure to add more.
Unknown
Hello, made this for Diwali. Came out superb! Smell of rose essence, the juicy syrup, simply amazing. I also got great shapes. It comes easily as the oil is not super hot, and I was able to hold my hand over oil for a longer time.
Two more tips:
1. They syrup became thicker/cold after some time, just heat it on a very low flame for some time, and then continue dipping.
2. Prepare TWO ziploc covers with hole. After some time, the first one became sticky to handle, so just used the fresh ziploc and continued.
The nail+ziploc idea worked great.
orchiis22
Actually how would the jangiri like....means the texture while eating
orchiis22
I tried today and it came out well but I got urad dhal smell once I finished eating..I didn't have rose essence at home so didn't add....can u please make video of the recepie
Raks anand
Sure will try to add video. And the texture will be thick and juicy. Not soggy.
Lalitha
I cannot use sugar at home. Can it be done with one string consistency jaggery syrup?
Lalitha
I cannot use sugar at home. But wanted to try jangri. Is it possible to do it with jaggery one string consistency?
Sushmitha Sivan
I tired it this type but it wasn't bad .. it came out like jilebi thin and crispy rather than usual soft fluffy jangris..when put them in hot oil it fluffed well but as it got fried it was crispy but thin..i don't know why..could it be because the urad dhal batter was quite fluffy send grounded for 45 mins
Raks anand
Yes sure.
Anuradha Shanmugavel
Hi, I tried your recipe, two clarifications
1) in the one string syrup, after half an hour the syrup has turned to white sugar crystals. Whether is it one string syrup? I didn't add lemon juice
2) when I try to put directly in oil, the batter started spreading, but in your photo, it was quite standing still how?
Raks Kitchen
Lemon juice is added for preventing crystallization. SO please use it.
If batter spreads, it means oil is too hot 🙂
Anuradha Shanmugavel
Thanks. I will try once again.