Jangiri is a South Indian sweet made from urad dal batter............ then fried and soaked in sugar syrup. When you bite into it the sugar syrup should ooze out into your mouth.

Ofcourse its extremely unhealhy but its okay if you limit your consumption and eat carefully.
When you buy  it from the shop we end up thinking its difficult to make. But its actually so easy and we just need to remember a few tips that I have mentioned under 'notes' below. This is exactly how we make our ulundhu vadai/ medhu vadai batter. So all those who are already pros at vadai making.........its a piece of cake for you! once you have got your batter perfect, the rest is easy.

jangiri dough:
urad dal/ uundhu - 1 cup
cornflour - 1 and 1/2 tbsp
orange food colouring - few drops

 sugar syrup:
sugar - 2 cups
water - 1 cup
cardamom, bruised - 4 to 5

other ingredients:
oil for frying

  • To make the jangiri dough- Wash the urad dal a few times and soak in water for about 2 hours.
  • Then, wash the urad dal again and drain the water completely.
  • Now in a blender, adding water little by little, blend to a smooth paste. The consistency will be similar to that of ulundhu vadai batter. I added 1/2 cup of water on the whole. The batter must not be too watery. 
  • Transfer the batter to a shallow wide plate. Add in the required amount of food colouring and the cornflour and mix well using your hands. You can check if the consistency of the batter is correct by adding a small drop of batter in a bowl of water . If it floats, its perfect.

  • Transfer the batter to a piping bag/ plastic cover and tie the ends. make a tiny hole at the end of the bag for the batter to come through.
  • Now to make the sugar syrup- Take the sugar and the water in a heavy bottomed vessel. Mix well and then heat. Bring it to a boil and then turn down the heat. Simmer and keep stirring and switch off the flame when you have reached the one string consistency. Add in the cardamoms. Switch off the flame and close. Set aside.
  • Now to fry the jangiri- In a shallow and wide frying pan, heat the oil for frying the jangiris. When the oil becomes hot, on low flame, pipe the batter to shape the jangiris directly in the hot oil. Make 2 circles on top of each other and make tiny circles close to each other following the shape of the big circle.
  •  Cook for a few minutes and then flip and cook further till crispy and cooked.

  •  Remove them from oil and drop them in the warm sugar syrup. Let it be immersed well in the sugar syrup for about 30 to 40 seconds and then arrange them on a plate.


  • Grind the urad dal adding water little by little. Make sure the blender does'nt get too hot. 
  • The batter must be nice and fluffy and not too watery. The consistency must be that of ulundhu vadai batter.
  • If the batter isn't light and fluffy the jangiri will not absorb the sugar syrup well. The sugar syrup must be warm when you immerse the jangiri in it. Only then it will absorb the sugar syrup.

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