Jangri and Jilebi are two types of sweets which look alike, and the method of making
is also the same.
Both are filled with juicy syrup . The only difference is that jangri is made with
ulundhu/ urad dal ,and jilebi is made with all purpose flour.
In the process to make jangri , minimum 2 hours is enough to soak the lentils , whereas
to make jilebi you have to mix the batter overnight to ferment.
Both are fried sweets dipped in sugar syrup.
If you want the nutritious one, the pick is the jangri.
Anyway , no sin in indulging at times 😀.
Now , I think all is clear about differences of these two sweets and now I will be moving
in to the recipe
400 gm urad dal/ ulundhu
3 tsp. rice flour
2 tsp. corn flour
a pinch of salt
a pinch of baking soda ( optional)
Oil for frying
For the syrup
500 gm sugar
1 cup water
1/2 tsp cardamom powder
A little kesari color
Wash and grind the dal with minimum water fine like for ulundhu vada.
Mix in the rest of the ingredients.
Heat the oil in a shallow frying pan ( easy to make swirls).
Pipe directly in the oil ( medium heat)with a piping bag (make a tiny cut or prick with
The fried jangris should be crisp not browned. Add to syrup for 3-4 minutes .
You will see the syrup filling the jangris.
Remove and place on a plate .
You could drizzle some syrup after you prepare all the jangris .
For the syrup
Heat the sugar syrup with the ingredients to
a 1 string consistency.( not thick / thin).
Add 1/2 tsp. Lemon juice to avoid crystallisation of the sugar .
Once ,you get desired consistency add a tblsp of ghee to the syrup.
Note: The syrup should be hot when you drop in each batch of fried jangris.
You could heat the syrup only if it get’s cool.
Do try and post in your comments and suggestions .