Story/History of recipe
Jangri is one of the most popular and most loved sweets of India. It originated from Northern India during the Mughal era. It is a fried treat that is soaked in sugar syrup hence has a good balance between both crunchiness and softness. Traditionally, the sweet is fried in ghee which gives it a great aroma and extra taste. It is perfect to share on any special occasion like weddings and festivals like Diwali.
Recipe Ingredients, Preparation Steps and Occasions Served
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The following are the ingredients needed to prepare Jangri,
- Urad dal - 1 ½ cup
- Rice flour - ½ tablespoon
- Sugar - ½ cup
- Lemon juice - 1 teaspoon
- Food color - orange color 3-4 drops
- Saffron - a few strands
- Cardamom powder - 1 teaspoon
- Ghee for frying (optional)
- Water as required for batter and sugar syrup
- Salt a pinch
- Oil for frying.
For preparing the batter:
- Soak urad dal in water for about two hours and grind it into a thick batter that has a consistency similar to that of a Vada batter.
- To this batter add one or two teaspoon rice flour, a pinch of salt and two drops of food color. Mix well.
- Add water if required to maintain the original consistency.
For preparing sugar syrup:
- Heat a saucepan to prepare sugar syrup by adding sugar and water just enough to immerse it.
- Add a teaspoon of lemon juice and two drops of orange food color. Mix them.
- Add cardamom powder and saffron strands and stir them.
- Both food color and saffron give color to the syrup hence make sure to balance both or eliminate any one of the two as per preference.
- Switch off the flame right before it reaches the complete one-string consistency. The syrup should be sticky. Keep this aside and let it be warm.
- Heat a broad and heavy-bottomed pan and add oil a little more than what is required for shallow fry. Maintain the flame at low. Ghee can also be used for frying Jangri.
- Make sure the batter is in the right consistency before preparing Jangris.
- Take the Jangri cloth or alternatively a zip lock cover with a small hole or a piping bag and fill it with the prepared batter.
- The shape of the Jangri is a highlight of the sweet. Practice it first on a plate before trying it in the pan straight away.
- Squeeze the batter into Jangri/flower shape by drawing two big circles where the line is parallel to each other and small swirls on top of it, joining both the lines.
- Once you are ready with the shapes start trying it straight into the hot oil.
- Do not overcrowd the pan and flip it when one side has fried.
- When it has turned crispy and fried well transfer it to a plate or tissue cloth to remove excess oil.
- Drop these fried discs into the prepared sugar syrup and let it soak for a couple of minutes.
- If preferred it can soak for a long time until it absorbs the sugar syrup well and it is ready to eat.
- If stored in an airtight container Jangri can stay fresh for a week.
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- Carbohydrates -18.6 g -7%
- Fiber - 5.9 g -21%
- Protein - 5 g -10%
- Calcium - 11 mg -1%
- Potassium -186 mg - 4%
- Iron - 1 mg - 8%
- Sodium-13 mg -1%
- Magnesium - 2 mg -0.5%
- Phosphorus - 4 mg - 0.4%
- Vitamin A - 7 mcg - 0.14%
- Vitamin C - 14 mcg - 23.3%
- Fat - 29.3 g - 38%
- Cholesterol - 0 mg - 0%
- Energy -103 cal
- Urad dal is rich in minerals such as phosphorus and calcium that help with bone and teeth health.
- It also contains magnesium, potassium and iron which are good for the heart, boosts immunity and improves the digestive system.
- Along with the iron content, it is also rich in protein and fiber hence ideal to be included in a weight loss diet and helps to increase the energy levels.
- Rice flour is 100% gluten-free and contains nutrients like calcium and zinc.
- Ghee helps absorb nutrients and can improve the immune system as it contains antioxidants. It can also relieve digestion issues.
- Cardamom powder has antibacterial properties that can kill mouth bacteria and prevent bad breath.
- It has anti-inflammatory properties. It also helps with digestion.
- Other names for Jangri include Amitti, Jahangir, Amriti, Emarti and Omritti.
- Another Indian sweet that can be often confused as Jangri is the popular Jalebi. Both are quite similar in appearance.
- While Jalebi is prepared with maida, Jangri is prepared with urad dal hence, Jangri can be preferred as the healthier one compared to Jalebi.
- In Bangladesh, Jangri is popularly consumed during Ramadan as one of the Iftar items.
- Even though the sweet originates from northern India it is said that the name Jangri was given by the people of Kerala.
Suggested consumable by age groups
- A significant quantity of one or two pieces of Jangri can be consumed by all age groups.
Good times to eat:
- It can be eaten as an evening snack or as a dessert.
Eat along with:
- It can be eaten alongside any Indian snacks.
- It is popularly served with an Indian milk-based sweet called Rabri.
- It also tastes better to eat hot Jangri along with a scoop of ice cream.
When not to eat or eat more often:
- Diabetic patients should avoid consuming.
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