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Jangri

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Jangri Recipe, Daal Meetha , How To Make Jangri Recipe

Jangri or Jhangri is also known as Imarti or Emarti in the northern India. Made from urad dal, deep fried and soaked in sugar syrup.

Diwali is imperfect without sweet and delicious food. In a country like India where many types of desserts can be found, Jalebi is a worldwide favorite dessert. Probably the yummiest of them, is the sugar dipped, attractive. Not just on Holi, Diwali or any festive events, Jalebi is one thing which is contained in the common diet of all the people born having a sweet tooth.

 

Jalebi the specific and favorite sweet in even,... Read More..

About Recipe

Daal methai, Daal inippu, Daal Misti

How to make Jangri

(60 ratings)
97 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Jangri
Author : Vahchef
Main Ingredient : Urad dal
Servings : 6 persons
Published date : September 11, 2017


Ingredients used in Jangri
• Saffron color - 1 pinch.
• Oil - to fry.
• Sugar - 2 cups.
• Rice flour - 1 tablespoon.
• Urad dal (split black gram) - 1 cup.
• Water - 1 cup.
• Lime juice - 1 tablespoon.
Method:
  • Wash and soak the dal for atleast 1 hr.
  • Drain the water and grind to a very fine paste till the consistency of glue sticking add saffron color and rice flour if needed add to ziplock bag and pipe it into a slightly hot oil.
  • Put them into sugar syrup as shown for not more than few minutesserve hot.





Cooking with images Daal madhur, Daal , Daal sihi





Articles


Diwali is imperfect without sweet and delicious food. In a country like India where many types of desserts can be found, Jalebi is a worldwide favorite dessert. Probably the yummiest of them, is the sugar dipped, attractive. Not just on Holi, Diwali or any festive events, Jalebi is one thing which is contained in the common diet of all the people born having a sweet tooth.

 

Jalebi the specific and favorite sweet in even, Pakistan, Nepal and Bangladesh. Jalebi is a syrupy dessert that's formed liked a somewhat big, chaotic pretzel and it is customarily prepared in India and Pakistan. A properly made Jalebi includes a sour element with a sweet taste. Jalebi is a favorite on most occasions be it a wedding ceremony, festival or birthday.

 

Jalebi is a deep-fried sugary made from maida flour after which soaked in syrup. It's vibrant orange or yellow in color and also available in white. It is usually offered warm or cold and it has a somewhat soft texture with crystallized sugary outer layer. The sugars get partially fermented which adds taste to the dish.

 

Jalebi, also referred to as Zulbia, is a dessert common in countries of South and West Asia, North and East Africa. They're especially favorite in South Asia during Ramadan and Diwali.

 

 Preferred accompaniments consist of sweets like jalebi, halwa, and sweetened milk. Samosas, and the variety of jalebi with yogurt (dahi-jalebi), comprise stand-alone breakfast products in Uttar Pradesh as well as its surrounding parts.

 

There are several versions in serving methods of this dish according to when it's served. Gujarati enjoy Jalebi gathiya like a popular morning meal, Indore has its form of Jalebi Poha in the morning. Uttar Pradesh contains a sweet just like Jalebi known as Imarti, and Orissa includes a similar Chenna Jalebi. Some enjoy it hot while many enjoy jalebi with Vanilla Ice-cream. No matter whether hot or cold, Jalebi always tastes wonderful

 

Method:

 Heat ghee or edible oil in flat low bottomed pan. The oil shouldn't be too hot. Spiral the batter and cross it to make sure that the spiral remains collectively.   Pipe about 3-4 jalebis each time.   Deep fry the jalebis until golden brown and switch into warm sugar syrup and let the jalebis soak the syrup for approximately 1 minute.



 

Comments & Reviews

 

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Recent comments

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bestiaccia Posted on Wed Jan 23 2008

Yummy!

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tchowp Posted on Thu Jan 24 2008

Thanx chef, you've outdone yourself one more time..whats up next? I use a (ketchup) squeeze bottle with its nozzle adjusted for thickness of jalebis. This way my hand is not close to hot oil and jalebi-mix can be pressurred evenly

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billooo01 Posted on Thu Jan 24 2008

Hi chef, how much urad daal did u use and how much water to process?

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Priya Ramachandran Posted on Fri Jan 25 2008

yummy yummy .... my fav sweet.. u r going to get stomach pain.. chef

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UshaKiran venkata Posted on Fri Jan 25 2008

WOW Chef I never new Jangri can be made at home...I am definitely going to try this out :)

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ramyavv Posted on Mon Nov 24 2008

ur recipe is simply amazing....

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GuyMat32 Posted on Mon Nov 24 2008

Check out how he says thirty in 5:35

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Sangeetha Bhat Posted on Sat Nov 29 2008

this recipe turned out a superhit at first try,thanks chef

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Santosh Saketh Posted on Thu Jan 01 2009

from which place r u Mr.Vah well your receipes rock and also your presentation

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LINKSTWO Posted on Thu Feb 26 2009

good looking handsome chef, reminds me of salman khan. I will watch vid again, this time for the actual recipe,lol

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allush29 Posted on Tue Mar 03 2009

I like the way u enjoy the food.

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Zamzam Diiriye Posted on Tue Apr 28 2009

Eww...U GOT ISSUES, he doesn't look like salman khan...tsk tsk tsk

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