Jangri recipe with step by step photos. Jangri or imrati is a traditional Indian sweet prepared for festivals like navratri, diwali.
Jangri is prepared by piping urad dal batter in spiral shape in hot oil. The deep fried spirals are soaked in sugar syrup briefly. Jangri is crispy as well as sweet and very very tasty. Jangri also goes by other names like imrati, omriti across India.
Jangri is very close to jalebi recipe only in cooking technique. The taste and flavor of jangri is very different from jalebi. Jalebi is prepared by fermenting the flour batter. Jangri is made with fresh urad dal batter. Authentic jangri is flavored with rose syrup. These days we get saffron flavored jangri too in sweet shops. I prefer rose flavored jangri anytime.
Last year when I shared jalebi recipe I wanted to try jangri too. I was not very comfortable making flower shaped spirals then.Even now though my jangri was perfect in taste the shape is not that perfect. I am hoping to do better next time. I will not say jangri recipe is easy but sure it comes with practice.
To make jangri recipe we need just 2 main ingredients. Urad dal and sugar. For flavoring we can use rose essence or saffron strands. I have used natural orange food color so the color is not very deep. If you do not want to use food color in jangri recipe you can leave it out too.
Serve jangri warm or at room temperature. keeps for 4-5 days.
If you are looking for more Indian sweet recipes do check khoya gulab jamun, rasgulla, milk powder gulab jamun, badusha, mysorepak, kaju katli recipes.
How to make jangri recipe with step by step photos.
To make jangri batter
Wash urad dal well and soak for 4 hours.
Drain and reserve the water for grinding.
Take urad dal in a wet grinder and grind to very very softand fluffy batter. Just sprinkle the reserved water to ease the grinding.
The batter should raise in volume multiple times and be soft as butter.
To make sugar syrup.
Heat sugar and water together in medium flame.
Once the sugar is completely dissolved start checking the consistency.
Once the sugar syrup reaches sticky stage switch off the flame and add food color, rose essence. Mix well. You can add few drops lemon juice to avoid crystallization.
For making jangri
Take the batter in a mixing bowl. Add salt and food color. Mix well. Take the batter in jangri cloth or zip lock bag with a tiny hole at the bottom or ketchup bottle.
Heat a flat bottom kadai with oil. Do not add much oil. Just 1 inch is enough. Oil should be medium hot and not fuming at any point.
Make swirls in hot oil. If you are not comfortable making swirls just make small rounds.
Fry till crispy and golden brown.
Drain excess oil and dunk in the sugar syrup for 2-3 minutes.
Arrange in a plate and drizzle the sugar syrup all over. Serve jangri after 30 minutes.
Jangri recipe card below:
jangri recipe, how to make jangri recipe | Imrati recipe
1 CUP = 250 ml
Ingredients
- for jangri
- 1 cup whole urad dal
- 1 teaspoon rice
- Few drops of orange or red food color
- A pinch of salt
- Urad dal soaked water for grinding
- For sugar syrup
- 1 cup suagar
- 1/4 cup water
- Few drops of rose essence
- Few drops of food color
Instructions
- To make jangri batter
- Wash urad dal well and soak for 4 hours.
- Drain and reserve the water for grinding.
- Take urad dal in a wet grinder and grind to very very softand fluffy batter. Just sprinkle the reserved water to ease the grinding.
- The batter should raise in volume multiple times and be soft as butter.
- To make sugar syrup.
- Heat sugar and water together in medium flame.
- Once the sugar is completely dissolved start checking the consistency.
- Once the sugar syrup reaches sticky stage switch off the flame and add food color, rose essence. Mix well. You can add few drops lemon juice to avoid crystallization.
- For making jangri
- Take the batter in a mixing bowl. Add salt and food color. Mix well. Take the batter in jangri cloth or zip lock bag with a tiny hole at the bottom or ketchup bottle.
- Heat a flat bottom kadai with oil. Do not add much oil. Just 1 inch is enough. Oil should be medium hot and not fuming at any point.
- Make swirls in hot oil. If you are not comfortable making swirls just make small rounds.
- Fry till crispy and golden brown.
- Drain excess oil and dunk in the sugar syrup for 2-3 minutes.
- Arrange in a plate and drizzle the sugar syrup all over. Serve jangri after 30 minutes.
Notes
2. Do not add too much oil for frying
3. Do not over crowd the pan. Fry 3-4 at at time.
Baradakanta says
Love traditional sweets anytime. Although very new to me these looks decadent.