Jangri
Jangiri, also known as Jhangri or Imarti, is a popular Indian sweet that is particularly enjoyed during festive occasions and special celebrations. It is a deep-fried, syrup-soaked dessert that is famous for its intricate and attractive spiral or flower-like shape. Jangiri is a traditional South Indian sweet, but it is also relished in other parts of India. This delightful sweet is commonly served at weddings, festivals, and other special occasions in India. Its distinct appearance and delectable taste make it a favorite among those with a sweet tooth.
Soaking dal
Properly soaked Urad dal yields the best jhangiri. Always soak the Urad dal for at least 2 hours. Avoid soaking dal beyond 5 hours as the dal might absorb oil while frying. Soak the dal in room-temperature water
Why ice for mixie jhangiri batter grinding?
Making the fluffy batter is the key to the best jangiri Always grind the Vadai batter with very minimal ice or ice water. mixie might turn hot so this method helps. Even for grinder batter, I always use ice-cold water or ice cubes.
How to get smooth batter in a mixie?
Always use a small mixie jar for grinding batter in the mixie. If you have soaked a lot of dal, grind in batches to prevent the mixie from turning hot. Most importantly use a good powerful blender. low-watt grinder might yield a hard and dense jangri. Avoid the blender from breaking down (as the mortar turns hot)
How to fix a slightly watery batter?
Add a little rice flour to the batter.
aerate the batter
Fluffy batter is the key to best jhangri so if you are grinding batter in mixie, don’t skip this step
frying tips
Always Fry on medium flame. jangiri fried in hot oil might turn brown soon but won’t cook through.
why jangri is dense
If the
Why does imarti absorb oil?
If the
Should I add rice flour to the batter?
Yes, you can use rice flour instead of corn flour but for sweet stall style, I would recommend corn flour.
HOW MUCH WATER SHOULD I ADD FOR sugar syrup?
for perfect syrup use a 2:1 ratio of sugar and water
Sugar syrup tips
Always cook syrup till you get a thin string that breaks easily keep the syrup covered to avoid crystallization. you can add a little lemon juice Make sure you add jangri to warm syrup.
Excess sugar syrup?
I generally drizzle the leftover syrup on top of the soaked jangri and let the stay on the plate till it comes to room temperature. store in an airtight container later.
INDIAN SWEET RECIPES IN TMF
DIWALI SPECIAL SWEETS
KALYANA RECIPE IN TMF
Ingredients
Soak
1/2 cup Urad dal Water enough to soak
Grind
Ice cold water or ice cubes as required
Batter
food color pinch of salt 1 teaspoon corn flour
FOR SUGAR SYRUP
1 cup Sugar 1/2 cup hot Water 1/4 teaspoon Cardamom powder pinch of salt food color
To Fry
peanut Oil Sugar syrup
How to make jangiri with step-by-step pictures
Soaking the dal
Wash the dal well and soak for 2 hours until the dal splits well if pressed
Transfer the soaked dal to a colander and drain the water
Grind the Ulundu Vadai Batter
use cold water or an ice cube little by little and grind fluffy smooth batter Mixie or grinder always mix well in between grinding. Wipe the urad dal that sticks to the grinder/ mixie The batter should be fluffy, half-white, and smooth
Check the Batter Consistency
Take a small amount of ground batter and drop it into the bowl/ glass of water The batter should maintain its shape and float on top. It should not spread out or dissolve
The batter should be non-sticky to your hands
aerate the batter
If the batter is the right consistency transfer and mix well with your hand in a clockwise direction for 6-7 minutes. This makes the batter more fluffy and aerated
Add corn flour, food color, and a pinch of salt; mix well
cover and rest till we use
Sugar Syrup
In a separate wide pan, add hot water and turn on the stove on medium flame
When water turns frothy boil add sugar, food color, and salt; mix well
Bring it to a boil takes around 5 minutes for a vigorous boil
Sample a little of the sugar syrup in between your thumb and index finger and keep stretching to check if it forms a thin thread-like string that immediately breaks
turn off the stove. cover and keep aside
Prepare for jhangiri shaping
I used an icing bag and nostril Add the batter and squeeze try on a plate to check batter consistency
Heat oil
Add less oil just enough to fry to a wide heavy-bottomed pan If you drop a small piece of the batter it will raise immediately without browning then the oil is hot enough to fry
Frying jhangri
I pressed like murukku you can shape it as you prefer
use a chopstick or skewer and flip
fry both sides
take out and drain the oil in the kitchen towel
Jhangiri
Warm the syrup Add warm fried jangiri to the warm syrup
soak for 3 minutes. mix well in between
transfer to plate
Repeat the process and finish the entire batch. if the syrup turns cold, warm
if you have leftover syrup drizzle on the jangri and rest on the plate till it comes to room temperature, then store in an airtight container
