Authentic Jangri Recipe – Crispy Urad Dal & Rose Essence Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Jangri Recipe – Crispy Urad Dal & Rose Essence Delight

Hey everyone! If you’ve ever been to North India, especially during festivals, you’ve probably stumbled upon these beautiful, bright orange, pretzel-shaped delights. They’re called Jangri, and honestly, they’re a little bit magical. I remember the first time I tried them – it was at a Holi celebration, and the crispy, sweet, floral flavour just blew me away. Today, I’m so excited to share my family’s recipe with you! It takes a little patience, but trust me, the results are so worth it.

Why You’ll Love This Recipe

Jangri isn’t just a sweet treat; it’s a celebration in itself. The contrasting textures – the crispiness of the fried batter and the soft, syrupy interior – are just divine. Plus, the delicate rose flavour adds a touch of elegance. It’s a bit of a labour of love, but it’s perfect for special occasions or when you just want to impress your loved ones with something truly unique.

Ingredients

Here’s what you’ll need to make these beauties:

• 1 cup Urad dal (approximately 180g)
• 1 teaspoon Rice flour (approximately 5g)
• A pinch of Orange food colour
• A pinch of Salt
• 1 cup Sugar (approximately 200g)
• ?? Water (approximately 1 cup, plus more for soaking the dal)
• ?? Lemon juice (approximately 1 teaspoon)
• 4 drops Rose essence

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Urad Dal: The Heart of Jangri
Urad dal (black gram) is the key ingredient here. Make sure you use good quality dal for the best flavour and texture. It’s what gives Jangri its signature crispiness.

Rice Flour: Achieving the Perfect Crisp
Just a teaspoon of rice flour helps create that lovely, light, and airy texture. Don’t skip it!

Orange Food Colour: Traditional Hue & Variations
Traditionally, Jangri is a vibrant orange. You can use gel food colour or powder. Some families even use saffron for a more subtle colour and flavour – I’ll mention that in the variations section!

Rose Essence: Aromatic Infusion – Regional Differences
Rose essence is what gives Jangri its signature floral aroma. The amount can vary depending on your preference and the strength of the essence. Some regions also use kewra water (screwpine essence) alongside or instead of rose essence.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in plenty of water for at least 2 hours. This is crucial for getting a smooth batter.
2. Drain the dal and grind it with minimal ice water. You want a fluffy, light batter – not too watery, not too thick. This might take a few minutes, but be patient!
3. Now, add a pinch of salt, a pinch of orange food colour, and the rice flour to the batter. Mix well until it’s light and foamy. Let it rest for about 10-15 minutes.
4. While the batter rests, let’s make the sugar syrup. In a saucepan, combine the sugar and water. Bring it to a boil and cook until it reaches a half-string consistency (when you take a drop between your fingers, it should form a single string).
5. Stir in the lemon juice and rose essence into the syrup. This stops the syrup from crystallizing and adds that beautiful floral aroma. Keep the syrup warm.
6. Fill a piping bag with the batter. Practice piping swirl patterns onto a plate – this will help you get the hang of it before frying.
7. Heat oil in a deep frying pan or kadhai over medium heat. Carefully pipe the batter into the hot oil, creating the Jangri shapes.
8. Fry until golden brown and crisp. Drain on paper towels to remove excess oil.
9. Immediately soak the fried Jangri in the warm sugar syrup for about 2 minutes, ensuring they’re fully coated.
10. Once cooled, garnish with edible silver leaf or rose petals (optional, but pretty!).

Expert Tips

• Batter Consistency is Key: The batter should be thick enough to hold its shape when piped, but not so thick that it’s difficult to squeeze out.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and the Jangri will burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.
• Syrup Temperature: The syrup should be warm when you soak the Jangri. This helps them absorb the syrup properly.

Variations

• Vegan Jangri Adaptation: Substitute the rose essence with a vegan-friendly floral extract.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check your rose essence to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment (Optional – Saffron Infusion): My grandmother used to add a pinch of saffron to the sugar syrup for a more complex flavour and a beautiful golden hue. It’s a lovely touch!
• Festival Adaptations (Holi, Diwali): Jangri is especially popular during Holi and Diwali. Feel free to make larger batches for festive gatherings.

Serving Suggestions

Jangri is best enjoyed slightly warm, but they’re delicious at room temperature too. They pair perfectly with a cup of chai or a glass of lassi.

Storage Instructions

Store leftover Jangri in an airtight container at room temperature for up to 2-3 days. They might lose some of their crispiness over time, but they’ll still be delicious!

FAQs

What is the ideal consistency for the Jangri batter?
The batter should be thick and fluffy, similar to a thick pancake batter. It should hold its shape when piped.

Can I make the sugar syrup ahead of time?
Yes, you can! Just reheat it gently before soaking the Jangri.

What oil is best for frying Jangri to achieve the right texture?
Vegetable oil or sunflower oil works well. Avoid using oils with a strong flavour.

How do I prevent the Jangri from absorbing too much syrup?
Make sure the oil is at the right temperature and the syrup is warm. Don’t soak the Jangri for too long.

Can I use a different type of dal instead of Urad dal?
While Urad dal is traditional, you could experiment with Moong dal, but the texture won’t be quite the same.

Enjoy making this delightful treat! I hope it brings a little bit of sweetness and joy to your kitchen. Let me know how it turns out in the comments below!