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Jangri recipe | Indian Diwali sweet recipes

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jangri-recipe

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 anandha 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…

Then I searched in you tube for videos for better understanding… Before also always this jangri will be in my back of mind and I have bookmarked our friend EC’s Jangris too…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 abt 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😎.
jangri-1

Jangri recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 2 Hours (soaking time)    |  Cook time: 45 mins    |  Makes: 30 medium jangri

Ingredients

Whole white urad dal/Muzhu ulutham paruppu – 3/4 cup

Rice flour (optional) – 1 tsp

Orange food colour – 1/2 pinch

Salt – A pinch

For Sugar syrup

Sugar – 3/4 cup

water – Just to immerse the sugar

Lemon juice – 1/2 tsp

Rose essence – 4 drops

Orange food colour – A pinch

Prepare a slightly thin syrup for double soaking (optional)

Sugar – 3/4 cup

water – 3/4 cup sugar

Method:

  1. Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.( Approximately less than 1/4 cup).The batter should be fluffy and smooth).Mix a pinch of salt,food colour and rice flour(if desired) and mix well.

    2. how to make jangri 1

  2. Heat the sugar with water just to immerse it and after it starts boiling,let it boil for 3-4 minutes. One string consistency will be right for this, but just when a string starts to form is enough( ilam kambi padham) .Add lemon juice,food colour and lastly essence  and mix well and 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.

    3. how to make jangri 2

  3. 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.

    4. how to make jangri 3

  4. Then heat a broad,flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
  5. The oil should not get fully heated,when it starts forming small,small bubbles in the bottom,then draw jangris in the oil,repeat the same to make many.

    6. how to make jangri 4

  6. Once the jangris gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup. I used Chop sticks for this,which works out very well.You can use the one they use for turning paniyaram…Dunk the fried jangris in hot sugar syrup for 1-2 minutes (if in two syrups, then first in thin syrup for a minute, secondly in thick syrup) and take out carefully and arrange it a plate.Give a 1/2 hour standing time.

    7. how to make jangri 5

Notes

  • Do not stir sugar syrup always as it will make sugar syrup crystallize.
  • Use grinder or a mixie which will give you a fluffy batter.
  • I dint used rice flour since my jangris were coming out nice without it too,use if you are grinding in mixer.Other wise not important.
  • Sugar syrup thickness : For thin syrup, you can boil for 8 minutes. For thick syrup, as mentioned in step 2.
  • While making hole in the cover, do not heat the nail red hot,just heat it a little and make a hole other wise,the hole will become big.
  • Oil should always be heated in low flame or low-medium flame,other wise,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 dont feel that the sugar syrup is not absorbed well by jangris. 
  • 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!

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…

jangri-2

Reader Interactions

Comments

  2. 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.

    Reply

  10. 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!

    Reply

  32. 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.

    Reply

  42. 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

    Reply

  48. 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!!!

    Reply

  50. 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………

    Reply

  52. 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!

    Reply

  56. 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..:)

    Reply

  58. 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.

    Reply

  62. 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.

    Reply

  64. 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.

    Reply

  68. 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…

    Reply

  78. 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)

    Reply

  84. 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

    Reply

  94. 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..

    Reply

  96. 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…

    Reply

  98. 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.

    Reply

  104. 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!

    Reply

  108. 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 🙂

    Reply

  112. 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

    Reply

  114. 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!!

    Reply

  116. 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.

    Reply

  120. 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.

    Reply

  128. 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.

    Reply

  130. 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.

    Reply

  134. 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.

    Reply

  142. 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 !!!!!!

    Reply

  146. 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?

    Reply

  148. 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 !

    Reply

  150. 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.

    Reply

  154. 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?

    Reply

  156. 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?

    Reply

  158. 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!

    Reply

  162. 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:)

    Reply

  174. 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

    Reply

  176. 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.

    Reply

  178. 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 🙂

    Reply

  180. 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…

    Reply

  186. 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.

    Reply

  190. 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.

    Reply

  194. 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!

    Reply

  198. 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

    Reply

  200. 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.

    Reply

  206. 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!!!

    Reply

  216. 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

    Reply

  218. 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

    Reply

  220. 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 🙂

    Reply

  222. 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.

    Reply

  226. 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

    Reply

  228. 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?

    Reply

  230. 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.

    Reply

  232. 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.

    Reply

  234. 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?

    Reply

  236. 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..

    Reply

  238. 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

    Reply

  244. 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

    Reply

  246. 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!!

    Reply

  260. 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.

    Reply

  262. 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?

    Reply

  266. 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

    Reply

  268. 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

    Reply

  274. 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

    Reply

  276. 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 .

    Reply

  278. 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

    Reply

  298. 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.

    Reply

  302. 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 🙂

    Reply

  314. 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.

    Reply

  318. 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

    Reply

  326. 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

    Reply

  330. 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?

    Reply

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