Jangiri

Jangiri/ Jhangiri is the most sought-after Indian sweet and has been a part of all our festivities especially diwali. Most importantly, its vegan certified. 

This glossy flowery sweet is made with protein rich urad dal. Fried hot and dipped in sugar syrup with only 2 main ingredients. 

Did you know that Jangiris and Jelabis are 2  different sweets? Jelabies are made with maida or all purpose flour and it requires 8 hours to ferment the batter. Most importantly its best when served hot. Jangiris require no fermentation and are good at all times. Jangiri is made with soaked and ground urad dal hence it is slightly on the healthier side. Lets get started to prepare this easy yet traditional sweet for any special occasion.

PREP TIME

 10mins

COOK TIME

50 mins

TOTAL TIME

1 hr 

Category: Sweet

Cuisine: Indian
Level: Easy

Yields: 20- 25 nos (medium sized)

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 103
% Daily Value *
Total Fat 2 g	3 %
Saturated Fat 0 g	2 %
Monounsaturated Fat 0g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 1 mg	0 %
Sodium 35 mg	1 %
Potassium 6 mg	0 %
Total Carbohydrate 22g	7 %
Dietary Fiber 1 g	3 %
Sugars 19 g
Protein 1 g	2 %
Vitamin A	1 %
Vitamin C	3 %
Calcium	2 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS


1. Urad dal - 1 cup (soaked for 2 hrs in water)
2. Water - 1/4 cup for grinding 
3. Edible Orange color - 1 pinch/ drop (natural)
4. Oil for frying as required

Sugar syrup:
4. Sugar- 2 cups
5. Water- 1 cup
6. Lemon juice - 1 tsp

DIRECTIONS

1. Soak Urad dal for 2 hours and drain well to grind. Grind to a fine paste like batter with 1/4 cup of water or as required. Make sure the batter is thick and not runny as it tends to absorb more oil.

2. To this add the edible orange color and mix well.

3. Now is the time to make the sugar syrup. In a pan on medium heat, add the sugar and water. Allow it to boil stirring occasionally and bring it to a small 1/2 or 1 string consistency. It's typically slightly thicker and sticky version of the simple syrup. Add lemon juice to the syrup to avoid sugar crystallization. 

To check the string consistency, touch a drop of the syrup using the back of your wooden spatula (to avoid burns) use your forefinger and pull apart gently with your thumb to find a string formed. Turn off the heat immediately. 

4. In a wide pan add heat the required oil on medium heat. 

5. Using a cloth or piping bag or a squeeze bottle pipe the jangiris. Make sure you regulate or lower the heat completely when you pipe the jangiris to avoid any burns. I made 2 small circles and swirled tiny circles on it.

6. Deep fry the Jangiris on medium heat and remove to dip it in the sugar syrup for 30 seconds and set aside to cool. 

NOTES AND TIPS

1. Jangiris must be dipped in warm sugar syrup, you may heat it up when it cools off in the process.

2.  When you cook a little longer the jangiris turn crispy and retains its texture for long. 

3. Adding less water to the urad dal while grinding helps less absorption of oil while deep frying.