How to make Jangiri -

A delicious sweet prepared using rice, urad dal and sugar.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram skinless, Rice (चावल)

Cuisine : Tamil Nadu

Course : Mithais

For more recipes related to Jangiri checkout Pinni, Dal Pinni, Imarti. You can also find more Mithais recipes like Date And Walnut Laddoo Sitaphal Kalakand Sakhar Bhaat Fried Modak


Jangiri Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Jangiri Recipe

  • Split black gram skinless 1 cup

  • Rice 1/4 cup

  • Edible orange red colour as required

  • Sugar 5 cups

  • Green cardamoms 6

  • Saffron (kesar) 1/4 gram

  • Rose essence 6 drops

  • Ghee to fry


Step 1

Soak the dal and rice together for about 45 minutes. Drain and grind with the colour to a soft, spongy mixture with a coarse texture.

Step 2

Sprinkle just enough water so that it does not become too thin. Grind the cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.

Step 3

Boil sugar with 500 ml water and prepare syrup of single thread. Strain or clarify the syrup, add the saffron, rose essence and the cardamom powder.

Step 4

Remove from heat but keep syrup hot. Heat ghee/oil in a shallow flat kadai (jalebi kadai). Take one ladle full of batter in the Jangiri cloth, hold tightly and press the batter through the hole into the hot oil.

Step 5

For the traditional design, make a small circle, make scallops in anti-clockwise direction over the first circle. Then make another circle and end at the starting point.

Step 6

Make small batches and fry on both the sides till crisp and light golden brown. Drain the hot Jangiris and dip into the sugar syrup. Keep it pressed in till the Jangiri absorbs enough syrup.

Step 7

Drain the excess syrup and keep on a flat plate. Repeat this process till all the batter is used up.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.