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.
Jhangiri ~ Indian Festival Special Sweet
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.