Jhangri

Jhangri (also known as Imarti) is a traditional Indian sweet made from urad dal batter, deep-fried into intricate flower-like shapes, and soaked in fragrant sugar syrup. It’s crispy on the outside, juicy inside, and delightfully aromatic with cardamom and saffron.

Ingredients

• 2 cups urad dal
• 3 cups sugar
• 300 ml water
• A few drops of saffron food colour
• ½ tsp cardamom powder
• 500 g ghee (for frying)

Method

1. Prepare the Batter

   • Soak urad dal overnight in plenty of water.
   • Wash thoroughly and drain the soaked dal.
   • Grind the dal into a fine, thick batter, adding water little by little.
   • Add saffron colour and mix well until uniformly blended.
   • If grinding in a mixie, beat the batter by hand afterward to make it light and fluffy.
   • Set the batter aside for about 3 hours to rest and ferment slightly (longer if the weather is cold).

2. Prepare the Sugar Syrup

   • In a pan, combine sugar and water.
   • Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
   • Continue boiling until it reaches one-thread consistency (a thin sticky thread forms between your fingers when tested).
   • Add cardamom powder for flavor and keep the syrup warm.

3. Shape and Fry the Jhangri

   • Heat ghee in a flat-bottomed frying pan over medium-low flame.
   • Fill the batter into an imarti bottle (a plastic sauce bottle with a nozzle) or use a cloth with a small hole as a piping bag substitute.
   • Pipe the batter directly into the hot ghee, shaping each Jhangri as follows:
     • First, make one large ring.
     • Then, form small connected ringlets around it until you reach the starting point.
   • Fry 4–5 Jhangris at a time, depending on the size of your pan.
   • Reduce the flame slightly and fry until crisp and golden, turning once to ensure even cooking.

4. Soak in Sugar Syrup

   • Remove the fried Jhangris from ghee using a slotted spoon and drain excess oil.
   • Immediately dip them into the hot sugar syrup, ensuring they are fully submerged.
   • Soak for 3–4 minutes to absorb the syrup.
   • Remove and place on a plate to cool slightly.

5. Repeat and Serve

   • Repeat the frying and soaking process for the remaining batter.
   • Serve warm or at room temperature — crisp, juicy, and aromatic.

Notes

• Use a flat-bottomed pan for even frying.
• If an imarti bottle is unavailable, a soft plastic sauce bottle with a nozzle works well.
• Alternatively, use a 12"x12" thick cloth:
  • Make a small hole (like a buttonhole) in the center.
  • Place over a tumbler, pour some batter, and hold like a pouch to pipe the Jhangris.

Serving Suggestion

• Serve Jhangri as a festive dessert or alongside savory snacks like samosa or pakora.
• Best enjoyed warm, when slightly crisp on the outside and juicy inside.
• Store in an airtight container at room temperature for up to 2 days.