Tuesday, September 9, 2008


Jangiri , my fav sweet..an authentic sweet from Tamilnadu, its tastes too good while hot..when i was kid, while every deepavali, badusha n jangiri will be there for the sure...Its was quite easy n really yummy..we may think that jangiris r really tough to prepare n also a difficult task to give them a perfect shape.Even i thought the same, while finished my opinion was changes completely coz they r really very easy to prepare...

1cup Urad dal
1/4cup Raw rice
2pinch Orange food colour
Oil for deep frying

For sugar syrup
2cups Sugar
1cup water
1tsp Rose essence(optional)

Soak Urad dal n rice together for half an hour..grind them with salt nicely by sprinkling 1/4 cup of water when its too hard to grind, grind them until they turns soft,dont grind them watery.. add the food colour to the batter before taking off the batter from the grinder..

Meanwhile take a cotton cloth n make a hole with a scissor...wash the cloth n keep it humid..heat oil in a pan,once the oil is hot,take a ladle full of batter n put it in the cloth..press tightly the cloth over the hot oil,so that the batter pass through the hole, squeeze out the batter into jangiris as in desired shapes,oil will bubbles vigorously,as we r nt professionals,dont worry about the shape, so make them as desired shapes..

Heat sugar with water n turn them as syrup, syrup should be in one string consistency, add the rose essence to the syrup..once jangiris r done, the oil will be slightly bubbling.. at the time, take off the jangiris n put them directly in sugar syrup, turn the jangiris well in both sides..jangiris will absorb the sugar syrup n get a beautiful transparent orange colour, arrange them in a plate.

Can eat them hot..arrange them in a air tight box n can eat upto 3 days..

Yummy, Tasty, Crispy Jangiris r ready to eat!!!!!!!!!!!!

1)Remove bangles, bracelets n rings before doing jangiris, as we r squeezing the batter directly in hot oil, jewels may get heated so that they may cause burns ...
2)If u dont have cloth, can use very well ziplock bags, make a hole with a sharp needle, make the needle hot while making holes will give a perfect shape for holes..
3)Batter should be soft n fluffy..
4)Rose essence is completely optional..
5)If batter is slightly watery can add rice flour a bit..


R said... Reply To This Comment

Yummy recipe... Lovely post priya :)

Priya Suresh said... Reply To This Comment

Thanks a lot Ramya..

Srivalli said... Reply To This Comment

Priya, all your recipes are so yummy..thanks for sending them all across..love jangiri!..of course the murukus too...:)

Anonymous said... Reply To This Comment

Thanks priya for the recipe..going to try it today

Anonymous said... Reply To This Comment

raja said
i got the jangiri with good taste..... thank u

Mythili Rajaraman said... Reply To This Comment

Hi Priya!
I tried jangiri yesterday.. it was slightly hard.. can u tell me what might be the reason. want to try it again. tks and regards - Mythili.

Priya Suresh said... Reply To This Comment

Mythili..u might have fried them a bit more, did u used grinder for grinding the urad dal, if u would have used mixie, they will turn surely hard..hope this helps..

Binika said... Reply To This Comment

I would love to try this recipe, but can I use urad flour & rice flour instead and if so what quantities?

Priya Suresh said... Reply To This Comment

Hi Binika...Its quite risk to try out with urad dal and rice flour coz i never tried out jangiri with flours..sorry i couldnt help u yaar..

Unknown said... Reply To This Comment

Yummy recipe. Can I use Ketchup dispenser instead of cloth?

Anonymous said... Reply To This Comment

thank u piya for this nice reciepe.can u tell me how many jangiris u got for this measurement?

Unknown said... Reply To This Comment

Hi Priya..I tried the Jangiri today.It came out hard and i can taste urid dal.I did grind it in the grinder.Can you please help me .

Priya Suresh said... Reply To This Comment

Shajeela, regarding ur q'n, u have fry more to get rid of the urad dal taste, also its quite important to use high quality of urad dal while making this sweet, hope i would answered ur q'n..

Unknown said... Reply To This Comment

Thanks Priya for the comment..About the urid dal i am using lakshmi brand..Do u have any suggestions....

Gayathri Gurumurthy said... Reply To This Comment

U made the receipe very easy tried it out and it came out well tooo ;) thanks for the step by step procedure also.....

Unknown said... Reply To This Comment

Hi Priya,
Thanks for the receipe. I made them today. I am not very happy with the taste, It is not very sweet.
Either it is crispy tastes like sweet vada or it is very soggy. i did not have a problem making the jangris after a few attempts i got the shape. can you please help me.

Where did i go wrong. Thank you

Priya Suresh said... Reply To This Comment


I must say that the urad dal is the culprit here. If your urad dal batter is too airy, your jangiris wont turn prefect, they will be soggy.

Thick urad dal batter works out wonder for making jangiris.