Jangiri holds a special place in South Indian dessert traditions. This beautiful sweet looks like tiny golden pretzels floating in aromatic syrup. I remember watching my grandmother make these during Diwali – the kitchen filled with the most amazing smell of cardamom and ghee. The trick is getting that perfect spiral shape and the right syrup consistency. Don’t worry if your first few don’t look perfect. Even wonky jangiri taste surely delicious. The combination of crispy exterior and syrup-soaked softness makes every bite pure joy.
About the Recipe
You should surely try making jangiri because it’s easier than you think. This recipe creates about 20-25 pieces of pure happiness. The urad dal gives them a lovely texture, while the kesari powder adds that gorgeous golden color. What makes this recipe special is the perfect balance – not too sweet, not too heavy. The cardamom syrup soaks in just enough to make them tender without being soggy. These sweets freeze well too, so you can make a big batch for upcoming celebrations.
Why You’ll Love This Recipe
First, the aroma alone will make your kitchen smell like a traditional sweet shop. The process is actually quite therapeutic – there’s something satisfying about piping those spiral shapes. Kids love helping with this part. The texture combination is incredible – you get that initial slight crispness, then the soft, syrup-kissed interior. Unlike store-bought versions that can be overly sweet, homemade jangiri lets you control the sweetness. Plus, they look so impressive on your dessert table that guests will think you’re a dessert expert.
Jangiri
Cooking Tips
The sugar syrup consistency is key – one string means it’s perfect. Test by dropping syrup from a spoon; it should form one continuous thread. Don’t skip adding milk to the syrup; it helps remove impurities for a cleaner taste. Keep your ghee at medium heat – too hot and they’ll brown before cooking through. Make sure your batter is smooth but not too thin. If you can’t find a jangiri cone, use a piping bag with a small round tip.
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 2 hours total (including soaking time). Serve jangiri at room temperature – they taste best when the syrup has settled. Store in an airtight container for up to a week at room temperature. For longer storage, freeze for up to 3 months. They’re perfect for festivals, celebrations, or whenever you want to treat yourself to something special.
Similar Recipes
- Jalebi
- Gulab Jamun
- Mysore Pak
- Rava Laddu
- Badusha
Nutrient Benefits
Urad dal provides protein and essential amino acids, making jangiri more nutritious than many other sweets. The dal also contains iron, which is great for maintaining healthy blood levels. Cardamom aids digestion and adds natural antioxidants. Ghee, when used in moderation, provides healthy fats that help absorb fat-soluble vitamins. While jangiri is without a doubt a treat food, the protein content makes it more satisfying than sugar-only sweets.
Jangiri
Ingredients
- 250 g Urad Dal
- 3 tsp Raw Rice
- 1 1/4 kg Sugar
- 500 g Ghee
- 500 ml Water
- 1/4 tsp Cardamom Powder
- 1/4 tsp Kesari Powder
Instructions
- Soak the dal and rice for 45 minutes.
- Grind together coarsely and add kesari powder.
- Boil the water and sugar till it reaches a one string consistency.
- Add 1 tsp of milk and remove the impurities that rise up.
- Remove and add cardamom powder. Stir well.
- Sprinkle a little water on the coarse batter and grind to a smooth paste.
- Heat ghee in a pan over medium flame.
- Add some of the dough to a cone shaped jangiri cloth with a small nozzle. You can also find readymade jangiri cones in the market these days.
- Gently press over the hot ghee to a jangiri shape and cook till done on both sides.
- Ensure the jangiri is not crisp.
- Remove and put it in the sugar syrup.
- Allow it to soak for a minute or two.
- Remove and transfer to a plate.
- Serve.
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Frequently Asked Questions
Can I make jangiri without kesari powder?
Yes, you can skip kesari powder, but your jangiri won’t have that traditional golden color. The taste remains delicious. You could add a pinch of turmeric for light color, but kesari powder gives the authentic look and subtle flavor that makes jangiri special.
What if my sugar syrup becomes too thick?
Don’t panic. Add a tablespoon of hot water and stir gently over low heat. Test the consistency again – you want one string, not many strings. If it becomes too thin, continue boiling until you reach the right consistency. Practice makes perfect with syrup making.
How do I know when jangiri are cooked properly?
They should be golden brown and float to the surface of the ghee. They shouldn’t be too crispy – you want them cooked through but still tender enough to absorb syrup. If they’re browning too fast, lower your heat. The entire cooking process takes about 2-3 minutes per batch.
2 comments
Hi thanks 4 all these delicious recipes regret 4 the lateness 2 discover this.
EXCELLENT