Jangiri Sweet Recipe
Yields – 25 jangiris (normal size)
5 mini jangiris
Whole Urad dal – 150 grams
Rice flour – 50 grams
Cornflour -150 grams
Red orange color – a drop or a pinch (mix it with a tbsp of water)
Cloth for making jangiri or icing bag
For the sugar syrup
Sugar – 3/4 kg
Milk -1/2 cup
Rose essence – 1/4 tsp
|They look gorgeous, isn’t it ? (Mini jangiri in the center)|
|soaked urad dal and final jangiri batter|
Now remove the batter from the grinder. Keep it aside. Do not add cornflour or rice flour now.
You have to prepare the sugar syrup first, then only start making jangiris.
|Preparing of sugar syrup|
Now cook the jangiris in medium heat. Cook the other side also by flipping it over gently using a stainless steel rod.
Touch the jangiri with the rod, if it soft, then it has to be cooked for some more time.
Once cooked, remove it from oil and drop it into the prepared sugar syrup. Press it gently with a ladle inside the sugar syrup. Let is soak, meantime we will prepare the second batch.
Now prepare the second batch in the same manner as mentioned above.
Yummy and delicious jangiris are ready. I throughly enjoyed making jangiris and writing this post. Hope you also enjoyed it.
In case if sugar syrup thickens by the time you finish making jangiris, add a little hot water to it.
Remove watches, bangles and make yourself comfortable as you are piping jangiris into the hot oil directly. Be cautious.
Easy Diwali Recipes both sweet and snacks which you can prepare at home. Enjoy!!
If you like this post, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on Google Plus to keep up to date with Padhuskitchen
You got it very nice ….looks yum
super padhu ur jangri looks perfect and done neatly.. happy deepavali
wow.. perfectly made..
Chella KS Nathan
the jangiri looks very appetizing padhu 🙂
It is difficult to achieve such shapes; however, practice makes man perfect…
U look like a pro in making jangris. Will try then dear
What a wonderful recipe!!!!!!! It has come out perfect. You are very talented 🙂
Please accept my invitation to the Gala Dinner Extravaganza party I am hosting over at my place and bring this or any other extraordinary dishes that you have been posting at your lovely blog.
looks awesome n wonderful clicks too..
It has been years since I had this one.. We get jalebis here but not jangiri.. After coming here only I came to know both are different.. Will try this sometime.. Hubby's favorite..
perfectly made jangri padhu 🙂
colourful jangri looks yummy and mouth watering
Wow wow wow ! I wish all bloggers gave such detailed information. I just loved the amount of detail and pictures you have included in this post. I am very tempted to try this recipe. I have never used urad dall before so need to get some to follow your recipe. I have some urad flour but not sure if this recipe will work with urad flour.
Perfectly done and looks so yummy !!!!
How i wish to have a jangirii now..love it…have to try this one..
Cute shaped,yummy sweet
சூப்பரா இருக்குங்க, அழகா வந்திருக்கு எல்லா ஜாங்கிரியும்!
Perfect looking jangiri's . My sisters mother in law makes it often and I have helped her make it. Awesome.
Excellent post Padhu, with stepwise pictures none will go wrong now.
Lovely step by step presentation and definitely gearing up for Diwali…
this is an useful blog for people like me who always liked to experiment some thing interesting in the kitchen apart from our routine cooking. I appreciate the patience and time you have spent to add tiny details in the blog.
Thanks to you for sharing wonderful recipes
I have already shortlisted 2 or 3 sweets/savories from your list for the coming festival.
thank you pudhu…. i tried this today… and it is super deeper hit.. thanks a lot for sharing this.. really u inspired me to cook… I made a thing which my mom and my MIL dont doo… Good know.. Continue your valuable service.. Thanks da..
Surya Kathir prakash
I tried this recipe but the jangris are not volumed and it is not crispy it goes nama nama. Can u help me out with my mistake….plz
I assume that you would have added too much water while grinding the urad dal.
1.cant we use mixie for grinding urad dal
2.what is rose essence? Can we use rose water instead?if s wat proportion
The batter will not be fluffy and the quantity will be less if you grind it in mixie. So it is advisable to grind it using a wet grinder.
Rose water and rose essence are not the same. Add just 1/4 tsp of rose essence.
do we get the jangiri cloth readymade somewhere in Chennai?
Yes.. I got from rathna stores, pondy bazaar
Hi Padhu, Awesome recipe, seems simple, until I try I guess….I have all the ingredients but I dont have a weighing machine to weigh them per the recipe, is there a chance you could give the measurements in cups/tbspsn/tspns? Thanks
It was excellent post… I m new for making jangiri but in first try itself it came out well. Thanks a lot!!
Looks awesome.We love these at our place.Can you please give the measurements in cups?.
Thanks and kind regards,
Thank you very much for your prompt reply. Shall try out the jangiri recipe soon. I have always enjoyed going through your blog and recipes. The step by step pictures with instructions goes a long way in making the kitchen an exciting place to be in….keep up the good work. God bless!
I followed your receipt but it tastes lik Dada… what mistake I might have done…
I am not aware what dada is. Ok as you have not mentioned anything clearly, I do not know what might have gone wrong.
Sry for the typo.. it tasted like sweet vada…
Please let me know the shelf life of the same.. I'm planning to make it today and Diwali is 3 days away…will it stay good?
anupama kalyana sundaram
Hi padu. My jangiri became like vada. Though there was food color some turned brown. Some were difficult to chew. Sugar syrup was not absorbed. I used cup measurement 1:1 urad dhal and corn flour was it the issue. Or batter consistency.
It might be due to your measurements. Measure in grams and then try it next time.
THanks for sharing the lovely sweet recipe. Was awesome and it turned out to be so good and made my deepavali special. This is one of the sweet which absorbs less oil,less sugar with more quantity 🙂
Hi, thanks for the recipe…Jangiri turned out awesome. One doubt can we use corn starch in place of corn flour..few Jangiris were hard at some places was it because it was overcokked ?
Corn flour and cornstarch are the same thing. In US it is called corn starch. In India we say cornflour.
Reason for Hardness at some sides of jangiris?
Batter should be nice and fluffy to get soft jangiris. If you had ground the batter in mixie, it tends to be hard.
Can I know the reason, why corn flour is added to the batter? Thanks
Hi jangiri looks very good. Just wanted to know why we add corn flour .is it mandatory ?
How come u add equal amount of corn flour with urad dal….other blogs tell only urad dal with 1tbs of rice flour…..but u add equal amount….will it nice…
I learn’t this from a jangiri master who makes jangiris for a canteen. I do not know about other sites. I have shared what I learn’t from him.