Jangiri | Jhangiri ~ Indian Deepavali Sweet

Jangiri or Jhangiri is traditional Indian Sweets prepared all over India during the festival season. It is one of the popular sweets prepared during Deepavali or Diwali across the Indian States. In the north, this sweet is called as Imarti, while in South India, it is called as Jhangiri or Jangiri.

I am not very fond of sweets and would skip most given a chance. However, I have a fond liking to this sweet, when mostly these are packed during weddings return gifts. Jhangiri is different from Jalebi. Jhangiri is prepared with Urad dal, while Jalebi is made with All purpose flour / Maida. Also, Jalebi is little sour, while Jhangiri is out right too sweet.

I love the mini Jangiris from Adyar Ananda Bhavan, we mostly carry this for our relatives as they are fond of this shop’s mini jangiris. I followed this recipe and enjoyed it very much. Making those circles are tough to start with, however, after a couple of batches you will get the hang of it. Though we get Jhangiri in all sweet shops here, Jalebi is not available so easily. That may be the reason, why I have shared three different versions.

How to make Jalebi Step By Step Recipe
How to make Jalebi ~ Store bought Version
XL Jalebi from Lookmanji | How to make Instant Jalebi

JhangiriJhangiri ~ Indian Festival Special Sweet

Jangiri

Jangiri | Jhangiri ~ Deepavali Special Sweet

200 gms Urad Dal
1 tbsp Rice
1 cup Sugar
1 cup water
Cooking Oil for deep frying, you can use ghee as well.
Orange Food Colour or use Turmeric powder

Wash and soak the urad dal, rice for 30 mins.
Drain and grind the soaked urad dal and rice without water to make a smooth batter. This step is difficuit as you will have to grind without adding water and ensuring your mixer doesn’t get over heated.
You will know the batter is done, when you float the ground batter in a bowl of water, and the batter floats. This you can test using a small ball. Continue grinding with the rest of the batter to get a soft texture. Transfer the batter to a bowl, add the food colour and mix well.
Heat a pan and add the water and sugar. When the water boils over, remove the scum if any, and continue cooking to get a thick syrup. set it aside.
In a thick bottomed pan heat about 2 cups of cooking oil, you can use ghee as well.
Make a cone using a plastic bag / Ziploc, spoon in enough.
Cut off one end to make a small hole. Press the batter into the hot oil/ghee (like murukku or jalebi) like spirals, if you can take the heat of the hot oil/ghee, you can make the typical jhangiri like curls.
Fry till crisp on both sides, remove from the oil/ghee, drain a bit, dunk it in the sugar syrup for about 15 minutes.
When all is done, remove from the syrup and store in a container.

Well this is by my daughter. She insisted her chunnies would give it air! So had to oblige her too.

Print Recipe
Jangiri | Jhangiri ~ Deepavali Special Sweet
Jangiri or Jhangiri or Imarti is traditional Indian Sweets prepared during Deepavali or Diwali. This is prepared with Urad dal and soaked in sugar syrup,
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Sweets
Cuisine Indian
By Cook Method Deep Fried
Occasion Deepavali, Diwali
By Diet Dairy Free, Vegan
Dish Type Deep Fried Dishes
Servings
medium
Ingredients
Course Sweets
Cuisine Indian
By Cook Method Deep Fried
Occasion Deepavali, Diwali
By Diet Dairy Free, Vegan
Dish Type Deep Fried Dishes
Servings
medium
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and soak the urad dal, rice for 30 mins.
  2. Drain and grind the soaked urad dal and rice without water to make a smooth batter. This step is difficuit as you will have to grind without adding water and ensuring your mixer doesn't get over heated.
  3. You will know the batter is done, when you float the ground batter in a bowl of water, and the batter floats. This you can test using a small ball. Continue grinding with the rest of the batter to get a soft texture. Transfer the batter to a bowl, add the food colour and mix well.
  4. Heat a pan and add the water and sugar. When the water boils over, remove the scum if any, and continue cooking to get a thick syrup. set it aside.
  5. In a thick bottomed pan heat about 2 cups of cooking oil, you can use ghee as well.
  6. Make a cone using a plastic bag / Ziploc, spoon in enough.
  7. Cut off one end to make a small hole. Press the batter into the hot oil/ghee (like murukku or jalebi) like spirals, if you can take the heat of the hot oil/ghee, you can make the typical jhangiri like curls.
  8. Fry till crisp on both sides, remove from the oil/ghee, drain a bit, dunk it in the sugar syrup for about 15 minutes.
  9. When all is done, remove from the syrup and store in a container.

You may also like

21 comments

  1. I didnt get to eat the laddus but had her Naan and malai koftas and gulam jamun and her famous mixtures….!..yes I too wish you were here…it would’ve been wonderful Asha!

  2. wow!!!yummy yummy one ….i also have made long time before ….but i did not take a snap at all ….next time i shall make them and click and post …..great entry

  3. Looks great, and easy too. But I don’t think I can work up the courage to try them out. Will content myself with looking at the pictures! I think the first picture is the best of the lot.
    Kamini.

  4. Jangir is my fav sweets and my Dad always used to get me some when he went out 🙂 Yours look lovely Sri, must have tasted so diff with the ginger…!

  5. Wowwwwwwwww This is another one of my favourite indian sweets. Come to think about it i have lot of favourite sweets 🙂
    Well you tempted me to make your masala peanuts, but Jhangiri i would love to have it, but when i think about the work for making them, make me just drool on your pic.

  6. musical, thank you…yes it gave it a tart taste…

    bee, thanks for the event!..I learnt a new one this way!

    Deepa..oh good..do them again and post will enjoy that..

    sagari, thank you…glad you like them

    remya, thanks…they were crispy…later turned soft..jabeli would remain crispy..

    arundati, yes ..thanks for the recipe..we all enjoyed it.

    sunita, thanks …glad you like them

    easycrafts, thank you!

    Lathamma..hahah..what to do…it was there..you may not realise..it gave it a tart taste..I could taste the difference…glad you felt that way..same here

    Bharathy, yeah but it wasn’t that hard…you can easily try it..oh we would’ve loved to meet you..make it next time

    Kamini, thank you..but its really not so difficult…you can easily prepare it.

    Namratha, yeah it was great…a different taste for a change

    Roopa, thanks! said…

    Suganya, well when there are so many events and you want to participate in all…you will get motivated enough..:D

    Happy cook, thank you…but as I said it was quite simple…try it and you will love it..

  7. Hi, fieryblaster I followed the same recipe and it came out well.

    important thing to remember is the hole used should not be very wide and should be cooked over slow heat.

Leave a Reply