Authentic Indian Jangri: A Sweet Delight Recipe

Ingredients

1 cup Urad Dal (soaked for 4 hours)
2 cups Sugar
1 cup Water
1/2 tsp Cardamom Powder
1/4 tsp Saffron Strands
2 cups Ghee or Oil (for deep frying)
1 tsp Lime Juice
1/2 tsp Orange Food Colour
2 tbsp Rice Flour

Steps and instructions

Drain the soaked urad dal and grind it into a smooth paste using a little water. Add rice flour to the paste and mix well.
Add the orange food colour to the paste and mix until it is evenly distributed. Transfer the paste to a piping bag with a small round nozzle.
Heat the ghee or oil in a deep frying pan.
Pipe the paste in a circular motion into the hot oil to make jangri shapes. Fry them on medium heat until they become crisp and golden.
Meanwhile, make the sugar syrup by boiling the sugar and water together until it reaches a one-string consistency. Add the cardamom powder, saffron strands and lime juice, and mix well.
Once the jangris are fried, remove them from the oil and drain the excess oil. Immediately drop them into the warm sugar syrup. Ensure the jangris are fully immersed in the syrup. Leave them in the syrup for about 10 minutes to allow them to absorb the sweetness.
After 10 minutes, take the jangris out of the syrup and let them drain on a wire rack. Once cooled, they are ready to serve.

Tools for making

Mixing Bowl - A large bowl to mix the dal paste and other ingredients.
Piping Bag - A bag with a small round nozzle to pipe the jangri shapes into the hot oil.
Deep Frying Pan - A pan with high sides to deep fry the jangris.
Wire Rack - A rack to place the fried jangris for draining excess oil and cooling.
Saucepan - A pan to make the sugar syrup.
Measuring Cups - Cups for accurate measurement of ingredients.
Grinder or Mixer - A kitchen appliance to grind the soaked urad dal into a smooth paste.
Spatula - A flat utensil for flipping and removing the jangris from the hot oil.

Recipe variations

Adding a pinch of baking soda to the batter for a slightly softer texture
Using whole wheat flour or a mix of different flours instead of urad dal
Replacing sugar with jaggery or honey for a healthier alternative
Adding a teaspoon of rose water or kewra essence for a floral flavor
Experimenting with different food colors to create colorful jangris
Stuffing the jangris with a sweet filling such as coconut or dry fruits
Adding a teaspoon of grated ginger for a hint of warmth
Using clarified butter (ghee) instead of oil for a richer taste
Making mini-sized jangris for bite-sized treats
Using a gluten-free flour blend for a gluten-free version

Recipe overview

Welcome to our detailed recipe guide for Jangri - a popular sweet dish from the Indian subcontinent, specifically loved in the South of India. Jangri, also known as Imarti, is a delightful and attractive spiral-shaped dessert that's perfect for festivals, special occasions, or just a sweet end to a meal. Made from a fermented batter of Urad dal, shaped into intricate spirals, and soaked in aromatic sugar syrup, Jangri delivers an exquisite blend of taste and texture.

In this recipe, we will guide you through a step-by-step process to prepare Jangri at home, from the smooth paste of urad dal to the vibrant orange spirals soaked in sweet syrup. Though the shaping part might require a bit of practice, the end result is certainly worth the effort. Once you master this recipe, you will be able to treat your loved ones with a homemade version of this classic Indian sweet. Happy cooking!

Common questions

Can I use any other dal instead of urad dal? No, urad dal is the traditional and essential ingredient for making jangri. It gives the jangri its unique texture and taste.
Can I use oil instead of ghee for deep frying? Yes, you can use either ghee or oil for deep frying. However, using ghee will give the jangri a richer flavor.
Can I skip the saffron strands in the sugar syrup? Yes, you can omit the saffron strands if you do not have any. It is primarily added for color and a subtle flavor.
Can I store jangri for later consumption? Yes, you can store jangri in an airtight container at room temperature for up to 2-3 days. However, they are best enjoyed fresh.
How can I ensure the jangris are crispy? To ensure crispiness, make sure the oil or ghee is heated to the correct temperature before frying. Fry the jangris on medium heat until they turn golden brown.

Serving dishes and utensils

Piping bag with a small round nozzle - This is used to pipe the jangri batter into the hot oil to create the desired shape.
Deep frying pan - The jangris are deep-fried, so a deep frying pan is necessary to hold enough oil for frying.
Wire rack - After removing the jangris from the sugar syrup, they need to be placed on a wire rack to allow any excess syrup to drain and for them to cool down.

Origin stories

Jangri, also known as Imarti, is a popular sweet dish that originated in the Indian subcontinent around the 16th century. Its creation was influenced by the Mughal Empire's love for sweet dishes. Intricately shaped like a flower and deep-fried to a perfect golden hue, the Jangri is then dipped into saccharine sugar syrup for a delightful sweetness. It's interesting to note that despite its complex appearance, the sweet's name, Jangri, is believed to have been derived from a simple twist of tongue by the south Indians from the original "Jahangiri," named after the Mughal Emperor Jahangir who was particularly fond of this sweet. So next time you bite into a Jangri, you are tasting a piece of history, once a royal indulgence, now a beloved dessert for all.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.