Jangree Recipe (Imarti / South Indian Jalebi)
Jangree is a popular South Indian sweet made with ground urad dal batter, shaped into beautiful spirals, and soaked in flavored sugar syrup. It's juicier and softer than North Indian jalebi and loved during festivals and weddings.
Ingredients
• 1 cup Whole Urad Dal (soaked for 3–4 hours)
• A pinch of orange food color (optional)
• 1/4 cup Water (for grinding)
• Ghee or Oil (for frying)
For Sugar Syrup
• 1.5 cups Sugar
• 3/4 cup Water
• 2 Cardamom Pods (crushed)
• Few drops of Rose Essence or Kewra Water
• A few strands of Saffron (optional)
Making Process
- Grind the soaked urad dal with very little water into a smooth, fluffy batter. Add food color if using.
- Whisk the batter well until light. Pour into a piping bag or a cloth with a small hole.
- Heat ghee/oil in a wide pan. Pipe spiral shapes directly into medium hot oil. Fry until crisp on both sides.
- Meanwhile, make the sugar syrup by boiling sugar, water, cardamom, saffron, and rose essence to one-string consistency.
- Dip hot jangrees into warm syrup for 1–2 minutes, then remove and place on a plate.
- Serve warm or at room temperature. Enjoy the juiciness!