It has been while I made Indian Sweets, as there are no takers at my home. Kids are not fan of any Indian Sweets. My daughter earlier used to at least try it, now she also completely stopped. Hubby can’t try it because he is diabetic. So, I get to enjoy the sweets whenever I make it. I made Jangiri for this Deepavali first time but didn’t get time to take picture. This weekend I tried once again to perfect my recipe. I did that, here is my Jangiri/jalebi Imarti. This is one of traditional sweets of India.
Jangiri is a sugar-coated flower-like sweet. It has alternative names including Imarti, Amriti, Omriti, Jahangir and Emarti. This difference in the names is due to its existence in different regions of India. This sugary, fried delight originated in Northern India during the Mughal era. However, in Kerala, we call them jalebi.
The north Indian Jalebi and south Indian Jangiri and Jalebi differ from each other .Jalebis are believed to have originated in Persia, while Jangiri is believed to have originated in Northern India. Jalebi is made with Maida/ all purpose flour. While Jangiri is made with ground Urad dal/ Black gram lentils.
The Jalebi batter is generally fermented with yogurt overnight to make it tastier, although these days, yeast or an antacid is used to ferment it quickly. In case of Jangiri, no fermentation is required.
At one glance both may look same. But there is a vast difference in the way they look. Jalebi has chaotic swirls and may differ with every batch you prepare, while Jangiri has a very prominent flower-like shape get it by the way you pipe it.
If you ask me did you succeed in making the shape, I will say to an extent not perfect yet. I told my hubby I am not that getting the shape which I am looking for in Jangiri. He told me if you want to perfect it, do it morning to evening for next 30 days. You will get it. I know he is teasing me but still it is fact. More and more I make I will get perfect shape.
I don’t believe Jangiri is healthier than Jialebi, as both are fired in oil and dunked in sugar syrup. Jalebi is crunchier than Jangiri and its crunchiness may vary with every piece you eat, while Jangiri is chewier and gooier.
I found that adding food color to both batter and sugar syrup yields better orange color than using in only one. I made the sugar syrup aromatic with cardamom, saffron and rose water. You may not get this combo from the sweet shop. So, play with dough and shape you will get perfect tasty Jangiri/Jialebi in 2-3 hours. It tastes better as it stay since the sugar gets soaked up and make it juicier.
Get ready and make some for your friends and family.
Delicious traditional juicy Indian sweet made with black gram lentils and sugar. T
- For Jangiri
- 1 cup Whole Urad Dal /Black Gram Lentil
- ½ +1 tbsp water
- Orange Food Color few drops
- ¼ tsp Salt
- 1 ½ tablespoon Rice Flour
- Sugar Syrup
- 2 ½ cup Sugar If you want sweet shop sweetness add 3 cup
- 1 cup Water
- Saffron Few Strands
- 3-4 Cardamom pods
- 1 tsp Rose water
- Few drops of lemon juice
Rinse urad dal and soak them in water for minimum 2 hours. Then drain in a colander and set aside.
Then grind it into thick fine paste. When you take a pinch of the batter and put it in water, it should float that’s the right consistency. The batter should be more like butter very smooth and light.
Combine Urad dal batter with salt, rice powder and orange food color and keep it aside. You need to aerate the batter as much as possible.
To make sugar syrup, Combine Sugar & water, keep it in low flame till sugar completely melts in water.
Once the bubbles are started, at a half to one string consistency. Switch off and add saffron, rose water, cardamom powder and orange food color. Then add few drops of lemon juice (this is prevent sugar from forming crystals)
Fill urad dal batter to a piping or Ziploc bag and cut it to make a hole.
To fry, take a wide bottom pan and do not pour more than 1-inch oil to pan,
While oil is medium pipe the Jangiri first circular one and then half way through and pipe as flower on the covering the line.
Fry them till both the sides are crisp and drop them in warm sugar syrup.
Leave the Jangiris in Sugar syrup for 5 to 7 mins and take them out on a plate. Repeat the process until you finish the entire batter. You will able to make 20-25 ones. Try the Jangiri's after 3 hours of resting time.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.