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Best Easy Jangiri Recipe

Name: Best Easy Jangiri Recipe
Total time: 90 min
Yield: 80 g
Ingredients: Urad dal (split black gram, skinless) 1 cup; Rice flour 1 tbsp; Orange food coloring 1 tsp; Baking soda 1 pinch; Water 0.75 cup; Oil (for deep frying) 3 cup; Sugar 2 cup; Water 1 cup; Cardamom powder 0.5 tsp; Rose water 0.5 tsp; Lemon juice 0.5 tsp

Crispy on the outside and syrup-soaked within, Jangiri is one of India's most iconic sweets. This beloved family treat is enjoyed at breakfast stalls, festivals, and celebrations across the country.

Cook 90 min Difficulty NORMAL 290 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Urad dal (split black gram, skinless) 1 cup
Rice flour 1 tbsp
Orange food coloring 1 tsp
Baking soda 1 pinch
Water 0.75 cup
Oil (for deep frying) 3 cup

Seasonings/Sauce

Sugar 2 cup
Water 1 cup
Cardamom powder 0.5 tsp
Rose water 0.5 tsp
Lemon juice 0.5 tsp

Nutrition summary

Carbohydrates 52 g 71%

Protein 6 g 8%

Fat 6 g 21%

Serving size 80g

Cooking steps

1

Rinse and soak the urad dal in water for 3-4 hours, then drain thoroughly.
2

Grind soaked dal with 3/4 cup fresh water to a thick and smooth batter; avoid overmixing to maintain aeration.
3

Mix in rice flour, pinch of baking soda, and orange food coloring for traditional color and crispness.
4

Heat oil in a wide pan over medium-high until shimmering, then reduce to medium. Pipe batter into spirals, making classic jangiri shapes. Fry, gently flipping, until both sides are golden and crisp.
5

Simultaneously, combine sugar and 1 cup water in a saucepan; boil until it reaches a 1-string consistency (about 220°F/105°C). Turn off the heat and stir in cardamom powder, rose water, and lemon juice.
6

Remove fried jangiri, drain excess oil, and immediately soak in warm sugar syrup for 2-3 minutes so they absorb the syrup but retain their crisp exterior.
7

Lift jangiris from syrup and place on a rack to set for several minutes before serving.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Jangiri Recipe?

The star ingredient is urad dal (split black gram, skinless). When ground and aerated, it forms the batter that gives jangiri its characteristic fluffy interior and signature spiral shape. The batter's subtle flavor and structure define the sweet’s identity.

Q. How do you achieve jangiri's signature crispy exterior while keeping it syrup-soaked within?

Precise heat control and batter thickness are crucial. Fry the piped jangiri over medium heat—too hot and they brown before cooking through, too cool and they’ll be greasy. Once golden, soak immediately in warm syrup for a few minutes only. This ensures crisp outsides with syrupy interiors.

Q. What keeps jangiri from turning soggy or falling apart?

Maintaining a thick, aerated batter (not watery) and properly heating the oil prevents issues. Avoid overfrying; drain jangiri briefly before soaking in syrup, and don't leave them in the syrup too long. This balance provides both structure and the correct syrup absorption.

Q. How many calories and carbs are in each serving of this jangiri?

Each serving (80g) contains about 290 kcal and 52g of carbohydrates, making this a high-carb, sweet treat. Protein is 6g per serving, and fat is 6g, representing roughly 8% protein and 21% fat by calories.

Best Easy Jangiri Recipe

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