Friday, September 3, 2010


Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation.

Recipe source for me:  Our beloved Jegatha achi , who was the binding factor of most us. I have never met anyone like her. She was the most dedicated and trustworthy lady for anyone who approach her. 
This is my mom's most favorite sweet.She got the recipe from her chithi, Jegatha achi  (we fondly call her thoothukudi achi).  I admire that grandma very much because of her  hospitality. She became my mom's mom and supported her, gave her a beautiful life and made all of our lives beautiful with her love and care. She used to buy clothes for us for all the Diwali and sometimes gold jewelry too. Her gift for my wedding is very special for me, a beautiful ring. Most of my happy memories include her and she is a proof that God created some special women resembling angels. 

  'According to aachi, this is a very simple sweet, that can be prepared without much grocery or special equipments'. After trying it my own, I too acknowledge her words:)

Happy Krishna Jeyanthi!

Urad dhal - 1 1/2 cup
(whole black gram without skin)
Rice flour - 3 tbsp
(1 tbsp rice flour per 1/2 cup of urad dhal)
baking soda - a pinch
(very small pinch...too much will make jangiri puffy and oily)
orange food color - a pinch
(I mixed the red food color and yellow kesari powder to get this color)
salt - 1/4 tsp
oil(to deep fry) - 200 ml
sugar - 3 cup
water - 2 cup
rose essence - 3 drops
cardamom powder - 1/4 tsp

Soak urad dhal in water for 2 hours. If possible keep the soaking inside refrigerator to avoid jangiri drinking the oil.(Yes, sour urad dal batter may absorb more oil).
Grind the dhal with very little water to a thick batter. (The batter should be like a softened butter).
Mix the food color, rice flour, salt, a pinch of baking soda and run in mixer again.(Don't keep the batter for long time. Immediately start making jangiri, else it will absorb oil. The perfect jangiri should not be oily).

Fill a zip lock cover with this batter and cut a very small hole in a corner as shown in figure. The hole should be approximately of 4 mm diameter size and not more than that.

Jangiri batter filled in zip lock cover.

(The authentic procedure calls for making a jangiri cloth. For making that cloth, select a new cotton cloth (bigger than a men's kerchief) and make a small hole using a sharp skewer and do 'satin stitch' around the hole very tightly like a button hole. The hole should be  of 4 mm diameter).

In the mean time add sugar and water in a wide mouthed vessel and bring it to a boil. Heat the syrup till it reaches the single string consistency (oru kambi patham in Tamil). It means, if you pour the syrup using a spatula, the last drop should drip like a single string. If heated above that we will get double string and finally the crystallization will occur. So stop with the single thread consistency. Switch off and add the flavoring agents.

Now heat a wide wok with enough oil (1.5 cm high) and wait till its sizzling hot.
Now reduce the flame to minimum and squeeze the jangiri batter in the hot oil.

First make a two or three concentric circles in clockwise direction and then make swirls like petals in anticlockwise direction. (see the image below). Flip once and put the crispy jangiris in sugar syrup.

Let the jangiri soak for a minute or till the next batch is ready.

Take the soaked jangiri out and arrange in a plate.
Jangiri is ready!

Top and bottom views of jangiri, showing the pattern.

Jangiri served.
Diwali 2013

For Hubby's office party 2013

1)The jangiri should be stiff and not soggy. The rice flour helps in getting stiff jangiris. But the tubes of the jangiri should be filled with sugar syrup, just like a honey comb:)
2)Makes 20 to 25  palm size jangiris if we are grinding using an Indian mixie. If we are using an Indian wet grinder, then we will get 50 jangiris. It can stay good for almost 3 days in room temperature and can be stored for three weeks in fridge.
3)The jangiris are usually made during Deepavali or any Indian festival.
But they are mainly served as one of the desserts in Tamilnadu  marriages.
4)We can make a double layered jangiri also, by doing some circles over the swirls again. These mega jangiris are called 'kalyana jangiri', which are usually made in a bride's home to give to the bride groom's family as 'carry home gift' along with many other snacks and goodies:)

I made this jangiri for a party in hubby's previous office on Dec 5 2012, as per his wish:)

Glad that it came up to my satisfaction and hubby kept a lion's share for himself:).
Notes: (For parties)
For making 80 - 85 big size standard jangiri , we may need the following proportion.
Urid dal - 3 1/4 cup
raw rice - 5 tbsp
Soak them together for 3 hours and grind with 1 tsp salt, food color, pinch of baking soda.

Sugar syrup:
sugar - 5 cup
water - 2 cup
consistency - till we see bubbles around sides , one string stage. Add cardamom powder - 1 tsp and rose essence - few drops.

For deep frying:
Use 2 cups of corn oil and 1 cup ghee.- in a shallow frying pan.

Don't let the fried jangiri soak for more time. Just dip, flip and let it soak less than a minute. Take out and let cool before storing.


Pavithra Srihari said...

looks yummy .. well explained .. bookmarked it

Rachana said...

Yummmm!!!!! Feel like having one right away :-)

aipi said...

OH..Wow..Perfect jangiri..these are my hubby's fav..I am definitely book marking it :)!
Thanks a lot for sharing dear!!

US Masala

Satya said...

OMG ,u made them so perfectly ...u r gr8 dear ...2 to 3 times i tried to make jelebi but failed :-( ,ur jangiris r simply awesome ...thanks for sharing dear


Vidhya said...

Jhangri looks really yummy and has come out perfect

Vikis Kitchen said...

Thank you friends.

Ms.Chitchat said...

Tasty and delicious jangiri. Your effort in making jangiri at home is appreciated,not many try at home. Thanks for making it sound very easy :):)

Vikis Kitchen said...

Satya: Thanks dear.
The real challenge lies in squeezing the batter. first we should concentrate on making a small circle, i.e, catching the ends in the hot oil is the difficult part. Once you have established that small circle, then without breaking we can easily bring that shape.

Treat and Trick said...

Looks perfect and beautiful dear, yum...

Priya Suresh said...

Omg, they looks really super prefect and very tempting..

Ushnish Ghosh said...

Dear Viki
How are you? I have become very irregular at blogs...I will catch up.
I was just looking for this recipe. We call it " Amriti " in Bong ...made from Udad dal...but never had the correct recipe. Your detailing is so amazing!! Now I am confident I will be able to make it.
Book marking it
Have a nice weekend

Panchpakwan said... yummy perfectly made.

Sangi said...

First time to your blog.. Love your space.. Jangiris look really delicious and perfect.. Sure to bookmark this recipe and try it soones.. :)

Unknown said...


yummy...i love it...


Sayantani Mahapatra Mudi said...

you made that at home? beautifully made. looks delicious and very well explained.

Chitra said...

The best jangiris i've ever seen is here..Looks yummy & mouthwatering :)

Jayanthy Kumaran said...

Wat a fantastic recipe...loved the vibrant tasty color...! just wanna grab the plate da..awesome..:)

Nandinis food said...

Arre va! What perfect and appetizing jangiris! They're very grabbing-worthy!

Nandini's Food Page

Hayley said...

wow..hats off you, you made jalebi at DH loves it..great click..

Pavithra Elangovan said...

Wow you have done so perfectly and it exactly looks professional.. I really love only homemade ones more than store bought. Aweosme job!! Wish I am there to enjoy few fresh jangiri.. hey courier me when u make next time :)

Niloufer Riyaz said...

perfect jangiris!! well made! bookmarked!

PranisKitchen said...

perfect jilebi my evertime favorite, i knlow its not easy to get such a perfect shape for this jilebi.. good and yummy yum

Rina said...

Hey Viki..Like whats this ?? perfection or what ??? Jangris look so perfect..juicy and tempting..absolutely delicious..This is a real torture for ppl like me who want to give up on sugar..but will luv to try it yaar..Sorry I couldn't stop by and leave a note these days..hope to keep up now onwards..

Suman Singh said...

WOW..jalebi..feel like grabbing one from the screen and indulge!

Suja Manoj said...

Wow..looks so tempting,feels like having one right away...nice recipe

Jaleela Kamal said...

super jangiri,

mouthwateing recipe

Evaa said...

Dear viki
perfect jangiri. and awesome clicks.thanks for sharing. i tried it.its taste was good but a small problem. it was not that much crispy. the consistency of batter was it becoz of the problem with the sugar syrup?. pls help me... expect a reply

Vikis Kitchen said...

Evaa: Thanks for trying this dear. 1.Rice flour can be increased by a tbsp to get the stiffness.
2. Take out the sugar soaked jangiri just after a minute from the syrup, otherwise it gets soggy.
3. If you need more stiff ones, heat the syrup to get a 2 string consistency and add a tsp of lemon juice to it (prevents crystallization). Now you can soak the jangiri till the next batch is ready. It will not be soggy now.
4.Let them cool completely before storing in containers. So place them in big platters to loose the heat.
Hope I am clear now. Thanks for asking dear. Have a nice day!

Vikis Kitchen said...

Anonymous friend: Thank you for trying this friend. I am very glad that u tried and got it. The success of a recipe for my viewer makes me extremely glad.

Teena said...

First time on your blog. Your jelebi caught my eyes at first...This is sooo yummy & perfectly done!! Loved all ur recipes :) said...

Looks perfect and pics sobeautiful dear,i love sweets..this makes me hungry..........

seylani said...

Jangiri is a favorite sweet to me and my family. I tried this cameout superb! Thank a lot!

Maria said...

Hi Viki akka,

I had no idea how to contact you. How are you? I remember you had said Happy new year, I replied back but I guess you did not see it. Hope you are doing well. I am moving to the US in November. Not sure where exactly yet, but maybe CA. Would love to meet you. Not met any tamilians so far(on my visits). My fiance is malayalee, so I have met them. Take care akka, and see you God willing..

Vikis Kitchen said...

Hi Maria,
Very glad to see your comments. We are in New Jersey. Happy to know that you are coming to US. I will mail you my contacts. (mail id in next comment in your can erase it after noting), welcome to USA.
Eager to see you, Keep in touch,
Take care,

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