Jangri Recipe with Video

Jangri is a common South Indian sweet prepared with Urad dal. Jelabi is different from Jangri and prepared with Maida. Beautiful swirls and the colour of the Jangri is always inviting . This is one of the common sweet prepared in house holds during Diwali | Deepavali Festival. I have attached my you tube video below in the post which clearly shows piping of Jangri batter directly into oil. This post was in my draft for a long time. Please check below for step by step instructions and pictures for preparing South Indian sweet Jangri.


Preparation Time: 2 hrs
Cook Time: 1 hr
Yields: 40 Nos

Ingredients:

Urad dal | Ulutham paruppu	3/4 Cup
Food Colour	Pinch
Sugar	1 Cup
Lemon juice	1/2 tsp

Instructions:

• Wash and Soak urad dal for 1.5 hours and strain extra water. 

• Grind urad dal into fluffy smooth batter by sprinkling very less water in grinder. 

•  Mix food colour in a tsp of water and add it to the batter. Check the colour of the batter. If needed add more food colour.

• Heat sugar and 1/2 cup water in a thick bottomed vessel. Allow the sugar syrup to boil and simmer for 5 minutes. Switch off the stove and add lemon juice.

• Take a icing bag or zip lock cover. Carefully make a small hole (similar to mehandi cone) using scissors or hot nail. Fill half of the cover with the batter. Twist the cover on the top. Heat a flat bottomed pan with less oil (3 cm depth) in low flame. 

• When the oil is hot enough, start piping jangri batter directly in oil. Draw 2 circles followed by small swirls as shown below. 

• Allow the jangri to cook. Once cooked turn on other side and cook till they turn crisp. Transfer the hot jangri directly into sugar syrup using the steel rod ( used for turning paniyaram) or wooden  chop stick. Soak the jangri in sugar syrup for 1 minute and transfer it to a plate / tray. 

Jangri piping Video


Jangri Recipe with Video

Tips:

• Use grinder for grinding Urad dal. Grinding in mixie will heat up the batter and batter won't have enough aeration. It took approximately 30-35 minutes to get fluffy batter.
• If the batter is too watery add 1 tbsp of rice flour to get correct consistency.
• Lemon juice is added to sugar syrup to avoid crystallization of sugar.
• Practice piping jangri in a plate before directly piping in hot oil.
• Flat bottomed vessel is suggested for cooking Jangri. Cook Jangri in low flame.
• Oil should not be too hot. Allow the oil to heat till you see the bubbles. 
• My aunt uses a special cloth stitched for piping Jangri. But the icing bag worked perfect for me.