Jangri or Imarti is urad dhal batter, pressed into different circular or flower shapes, deep fried and finally dipped in sugar syrup. This dessert was invented by Mughals. Jalebi and Jangris are always confused by people. Both have more similarities in shape as well as taste. But Jangri is made out of Urad dhal batter and Jalebis are made out of All purpose Flour and soured using curd batter. Jangris are mostly preferred by South Indians while North Indians prefer Jalebis.

       Making Jangri is so easy but the consistency of the batter, the temperature of the oil and the consistency of the sugar syrup are the main factors that decide the success of this dessert. Last year i made this sweet with rice flour instead of adding corn flour and was not happy with the outcome. But this year i am so happy with the outcome.


Urad Dhal/ Ulunthu- 1 cup
Corn Flour- 2 tablespoons
Orange Food Colour (Tandoori colour/ Red and Yellow colour- 3 drops)-1/2 teaspoon
Sugar- 2 cups
Water- 3/4 cup
Cardamom pods- 3-4
Rose essence or Rose water- 1 teaspoon
Lemon -1/2
Oil- to fry


  • Soak the urad dhal for 2 to 4 hours in water.
  • Drain the water and grind them in wet grinder till smooth. If you do not have a wet grinder at home grind in a mixer jar. Add 1/4 to 1/2 cup of water(less water) while grinding. Batter should be fluffy. It should not be too thick or runny.
  • Transfer the ground batter in a bowl and add the corn flour and food colour; mixwell.
  • Fill the batter inside a jalebi/ jangri cloth or disposable piping bag (then cut the edge), piping syringe or  squeeze bottle or a zip lock bag(Pierce and make a hole at the middle with a hot nail or cut the edge) or milk cover (wash and dry the milk cover fill with batter and tie the open end with a rubber band then cut one the edge with a scissor); set aside.
  • Add the sugar and water in a pan and boil well till the sugar gets dissolved well in water with out any crystals by constant stirring. Allow the syrup to become almost to one thread consistency. Switch off the gas when the syrup becomes sticky stage (pisukku padam)because it thicken further. Add slightly crushed cardamom pods, rose essence and lemon juice, mix well and switch off the gas.
  • Heat the oil in a broad pan on medium flame so that you can make more jangris at a time.
  • Once the oil gets heated up, pipe the batter into roundels on the hot oil. If you grind using mixer jar chances are there to become your jangris go flat than honey comb texture when dipped in sugar syrup. If that happens add a pinch of baking soda powder and mix well.
  • Fry on both sides till crispy.
  • Remove the fried jangri from oil and transfer them in to the warm sugar syrup.
  • Soak them for a minute or two in sugar syrup and allow to drain the excess syrup and transfer them on to the plate.
  • Note: The consistency of the batter should be fluffy. If not add a pinch a Soda before frying.
  • Oil heat should be medium hot & not very hot, otherwise the more jangis split and loose its shape. If oil is less hot jangris goes flat. If you pipe jangris immediately it should become slightly puffy.
  • Sugar syrup should be in sticky stage and should be warm. So heat the syrup slightly in between. Lemon juice is added to prevent crystallization of the sugar syrup.
  • Adding Baking soda is optional add if your janris go flat.