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Nutrition Value of Jangri

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A detailed nutritional value profile of the Jangri from the government food safety standards approved laboratory report. Explore the nutritional data of Jangri on our portal.

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Percentage daily values are based on a 2000 calorie diet a day. It is used for general nutrition advice and may differ based on a person’s calorie needs.

Servings: 12  

Amount  per serving  

%Daily Values  

  Energy           103 cal   ___
Protein   5 g    10% 
Carbohydrates  18.6 g7%
Fiber    5.9 g  21%
Fat29.3 g 38%
Cholesterol  0 mg     0%   
VITAMINS
Vitamin A 7 mcg  0.14%
 Vitamin c14 mg   23.3%
MINERALS
Calcium  11 mg   1%
Iron1 mg 8%
Potassium 186 mg    4%
 Sodium  13 mg1%
Magnesium 2 mg0.5%
Phosphorus4 mg0.4%
   

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Nutritional Value

  • 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.

INTERESTING FACTS

  • 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.

WHO, WHEN AND HOW TO CONSUME

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.
history

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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    Nirmala

    Ingredients

    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.

    Preparation Steps

    For preparing the batter: 

    1. 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.
    2. To this batter add one or two teaspoon rice flour, a pinch of salt and two drops of food color. Mix well. 
    3. Add water if required to maintain the original consistency.

    For preparing sugar syrup: 

    1. Heat a saucepan to prepare sugar syrup by adding sugar and water just enough to immerse it.
    2. Add a teaspoon of lemon juice and two drops of orange food color. Mix them. 
    3. Add cardamom powder and saffron strands and stir them.
    4. 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.
    5. 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.

    For frying: 

    1. 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.
    2. Make sure the batter is in the right consistency before preparing Jangris.
    3. 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.
    4. 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. 
    5. 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.
    6. Once you are ready with the shapes start trying it straight into the hot oil.
    7. Do not overcrowd the pan and flip it when one side has fried. 
    8. When it has turned crispy and fried well transfer it to a plate or tissue cloth to remove excess oil. 
    9. Drop these fried discs into the prepared sugar syrup and let it soak for a couple of minutes.
    10. If preferred it can soak for a long time until it absorbs the sugar syrup well and it is ready to eat.
    11. If stored in an airtight container Jangri can stay fresh for a week. 
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    Yes, you can order at least 7 days in advance. So we make sure it's delivered on time to your door. We serve at least 200+ function/bulk orders every month, the most common functions we serve are the baby shower (Srimantham), Oni function, Naming ceremony etc.

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