Jangiri, a delicious South Indian sweet made from deep frying urad dal batter and then soaked in saffron/rose flavored sugar syrup. Without a second doubt, i can say making jangiri is an art. Squeezing the batter directly in hot oil and making those beautiful flower shapes is such an intricate work for sure. But with practise and little patience, anyone can make those gorgeous looking jangiri !!

Last week when I thought of updating this jangiri post, I realized that video recipe would be much more helpful than the regular pictures for making jangiri, so shoot a video while making them and in less than two days, here I'm with the post with a completely edited video and updated post. Surely, it's a Deepavali Miracle !!!

Before moving to the recipe, like always, I have answered some FAQs. So check it out if you're a beginner or new in making this sweet.

What is the difference between jangiri & jalebi?

Jangiri is made from freshly made urad dal batter whereas jalebi is made from the fermented maida/all purpose flour batter. Rest of the steps of both recipes are more or less the same.

Why does my jangiri have the urad dal smell?

It's a common issue while making jangiri. Using good quality rose essence/saffron (whichever you're using) helps to eliminate the strong urad dal flavor and gives you that sweet stall style flavor.

Why doesn't my jangiri absorb the sugar syrup?

Don't over cook the sugar syrup, sticky consistency is enough. Both jangiri and syrup should be warm for easy absorbing,so heat the syrup as needed.

Why does my jangiri absorb so much oil ?

Too much oil in the batter. Add an extra few tsp of rice flour, but don't over do it. It will affect the softness of the jangiri in the end.

Why can't I squeeze the batter into proper shape ?

Make sure to keep the flame in low.
The oil should be mildly heated. That means, if you add a pinch of batter in the oil, it takes at least 2 to 3 secs to come up, else if it immediately comes up, the oil is way too heated for making jangiri.
The batter should be smooth and fluffy.
Practise, Practise & Practise !!! Reserve a handful of urad dal batter(it should be thick) when you idli/dosa batter and try it for a couple of times, then you get the knack of it.

How do I store and how long ?

Put it in a closed container. It stays good for up to 7 days at room temperature. For more shelf life, I would recommend refrigerating !!

Now let's check out on how to make jangiri and don't forget to watch the video too !!!

Ps : In the old pic, i have used orange food color and in the new pictures and video i have used red food color,so it's more of pinkish red !!

Jangiri

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 20
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients

Urad Dal - 1 cup

Sugar - 1 cup

Orange food color - pinch

Rose water - 4 or 5 drops

Rice flour - 2 or 3 tbsp

Lemon Juice-1 tbsp

Water- as required

Procedure

Soak the urad dal for 2 hrs and grind into fine paste using very little water just like the batter for vadas.The batter should be fluffy and smooth like butter.Add a pinch of food color and rice flour into batter and mix it well.

Pierce a small hole in the ziplog/plastic bag with a needle and put the batter into it.

Add the sugar in a sauce pan and immerse it with water and allow to boil.Once it reaches the thick consistency add rose water,food color,lemon juice and switch it off