Mini Jangiri recipe| Jhangiri recipe | Diwali sweets Jangri recipe with step by step photos and video recipe. Jhangiri is a traditional sweet recipe made with urad dal.
Making Jangri is very easy and just that little bit of practice and patience is needed. I felt its much more easier than ladoo or murukku. I personally love mini version and without the rose flavour. optionally you can also add rose essence to the sugar syrup.
factually, jangris are made with urad dal and jalebis are made with maida and yeast. but in tamilnadu in sweet shops, you will find mostly jangris in the name of jilebi. i was also a bit confused until quora answered me.
you will not be able to make flower pattern in the Mini jangris. just a few swirls starting from center 2 rounds outwards and then again to center. it makes it complete.
Mini Jangiri recipe
mini jhangiri recipe
- 1 cup urad dal – soaked for 5 hours
- 1/4 cup rice – soaked for 2 hours
- 2-3 drops orange/kesari food colour
for sugar syrup
- 2 cups sugar
- 1.5 cups water
- 2 no cardamom
- 1-2 drop food colour (orange)
- 2 slice lemon
- oil – for frying
- soak the urad dal and rice in water for 5 hours and 2 hours respectively or soak them together for 5 hours. grind it to a smooth paste without adding water.
- add food colour to it and mix well.
- fill the batter in a zip lock cover/any plastic cover. make cone of it and seal with a rubber band
- add sugar and water to a pan and let it melt. add lemon slice, food colour and crushed cardamom to it. mix well and let it boil until thick.
- remove lemon slices, keep it aside and heat oil until medium hot.
- make tiny swirls in oil. check the video on how to make the swirls.
- let it cook on both sides until light and oil sizzle reduces.
- take it out to a paper towel. drain the oil and put it in the warm sugar syrup.
- let it soak for few minutes on both sides and then drain it out.
- mini jhangri is ready to be served.
- you can also add rose essence in sugar syrup.
- do not boil the sugar syrup until 1 string consistency.
- If batter is thin, then add rice flour to make it thick
- Oil had to be medium hot and not too hot.
- syrup has to be warm. if it gets thick before you add jhangris. just heat it up again with few drops of water.
Easy Jhangiri |mini jhangiri recipe
1.soak the urad dal in water for 5-6 hours. soak the rice in water for 2 hours. you can also soak them both together. drain completely without any water.
2. grind it to a smooth paste. add orange/kesari food colour to it and mix well. batter has to be flowy but not thin.
3. take a zip lock cover/a cloth/ sauce bottle. fill in the batter in it.
4. seal it with a rubberband to make a cone. keep it aside until use. I made two cones so that i need not refill the one used.
5. add sugar and water to the pan.
6. add 2 slices of lemon into it. you can also squeeze lemon juice into it. some even add rose syrup at this stage. but its optional. also add food colour 2-3 drops.
7. further add crushed cardamoms and mix well. let it boil until thick but not a one string consistency. stop until it is thick.
8. heat oil just until it is warm and not smoky. cut open the cone and check the flow.
9. make tiny swirls in oil. start from the center and outwards 2 swirls and then back to the center 2 swirls. make as tiny ones as possible.
10. turn sides after few seconds and let it cook on both sides. stop when the sizzle reduced and it turns light. take out to a paper towel.
11. drain the oil and then add it to the warm syrup. let it soak in jheera/sugar syrup for 3-5 minutes. turn sides and let it soak on both the sides. when the syrup is well coated and absorbed. take it out and strain again.
easy and tasty mini jangiri is ready to be served.