1.Jelabis are made from maida while jhangris are made from urad dal which has a higher protein content than maida which is used for making jelabis
2. jelabis are best when they are served hot but jangiris taste best at all times
3.for jelabis we have to ferment the batter for atleast 8 hours but we can make jangiris right away
 Serving Size:- 4 |
 Preparation Time : 45 mins |
 Cooking Time : 60 mins |
| Difficulty: | 
|
| Quantity | INGREDIENT |
|---|---|
| 1 cup | Urad dal / Black gram skin off (soaked in water for 2 hr) / Ulunthu |
| 1/4-1/2 cup | Water |
pinch of orange food color
|
|
| For Sugar Syrup | |
| 2 cups |
Sugar
|
| 1 cup | Water |
| juice of half lemon to prevent sugar Crystallization |
Cooking Method |
- Soak white Urad dal in water for 2 hours and drain the excess water .Grind it to a smooth paste by adding very little amount of water(somewhere from 1/4 - 1/2 cup water).The consistency should be like medhu vada batter
- Add orange food color (optional) and mix it well evenly
- Fill the Batter into a piping bag or any other plastic bag and make a small hole at the tip ,first make small hole and if needed make it bigger .You can also use Ketchup bottle
- To make sugar syrup melt 2 cups of sugar in 1 cup of water and bring it to 1/2 - 1 string consistency (should not exceed 1 string consistency)if it exceeds 1 string consistency then the syrup will not penetrate more efficiently.And to prevent sugar crystallization add juice of half lemon or you can also use Cream of Tartar
- Fry jangiri in oil (oil should be at medium temperature only then the jangiris will be soft) until crispy and flip it to other side and fry till crisp
- Dip it in sugar syrup for 1- 2 minutes.
Enjoy Delicious Jangri :) Happy Cooking!!!
jalebi is my favourite sweet, and you explain the making process very well, i will try this Great article,thanks for sharing with us!
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