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4.93 from 13 votes

Jangiri/Jalbei/ Imarti

Delicious traditional juicy  Indian sweet made with black gram lentils and sugar. T
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Indian
Keyword: Jangiri/ Jalebi
Author: Swathi ( Ambujom Sarswathy)


  • 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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