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Jhangiri
Lunch • India
How to Make Jhangiri (Traditional & Healthy Version)
Jhangiri, also known as Imarti in many parts of South India, is a vibrant, flower-shaped sweet made from urad dal (split black gram) and soaked in sugar syrup. This delicacy has its roots in Andhra Pradesh and Tamil Nadu, where it is commonly prepared during festivals like Diwali and weddings. Unlike its cousin Jalebi, Jhangiri uses urad dal instead of maida, giving it a unique texture and flavor. Its crisp outer layer and juicy, syrup-soaked interior make it a favorite among sweet lovers. With its beautiful orange hue and intricate design, Jhangiri is not just a treat for the palate but also a feast for the eyes. This healthy version of Jhangiri is carefully crafted to reduce excess sugar and oil, making it suitable for calorie-conscious individuals. By using pure urad dal and natural coloring, we retain the authentic taste and look while enhancing the nutritional profile. Whether you're celebrating a festival or simply want to enjoy a traditional South Indian dessert, this recipe offers a guilt-free way to savor Jhangiri. Its vegetarian base and gluten-free adaptation make it a versatile dessert for the Indian lunch table.
Ingredients(for 2 medium Jhangiri per serving)
- 1 cup Urad dal (split black gram) (soaked overnight)
- 1 cup Sugar (shakkar)
- 1 cup Water (for syrup and batter)
- 1 tsp Rose water (gulab jal) - optional
- 1/4 tsp Natural food color (orange or saffron) - optional
- 1 tbsp Ghee (for flavor) - optional
- 1/2 cup Refined oil (for frying (use healthy oil like sunflower))
- 1/2 tsp Lemon juice (to prevent crystallization) - optional
- 1/2 tsp Cardamom powder (elaichi) - optional
Instructions
- 1
Soak urad dal overnight in water. Drain and grind to a smooth, thick paste using minimal water. The batter should be fluffy and light.
5 minutes
Add a pinch of salt while grinding for extra fluffiness.
- 2
Mix natural food color, cardamom powder, and ghee (optional) into the batter. Whisk well to aerate.
3 minutes
Whisking the batter incorporates air and ensures crisp Jhangiri.
- 3
Prepare sugar syrup: Boil sugar and water together until you reach a one-string consistency. Add rose water and lemon juice for aroma and to prevent crystallization.
7 minutes
Check syrup consistency by stretching between fingers; it should form a thin string.
- 4
Transfer batter to a piping bag or a cloth with a small hole. Heat oil in a flat kadhai (wok) to medium heat. Pipe the batter in flower shapes directly into the oil.
5 minutes
Practice piping design on a plate before frying.
Why This Dish is Healthy
This healthy Jhangiri recipe uses urad dal as the base, boosting protein content and aiding muscle repair. By reducing sugar and opting for healthier oils, the dish lowers saturated fat intake. Soaking and draining excess syrup minimizes calorie load, while natural coloring avoids artificial additives. It's a vegetarian, wholesome sweet ideal for lunch or festive occasions, supporting energy needs without compromising on taste.
Urad dal is a rich source of plant protein, dietary fiber, and essential minerals like magnesium, iron, and potassium. This Jhangiri recipe uses less oil and sugar than traditional versions, making it lower in calories and healthier for the heart. Cardamom and rose water add flavor without extra calories. With zero cholesterol and moderate carbohydrates, this dessert fits well into balanced Indian diets. The absence of refined flour makes it suitable for gluten-sensitive individuals.
Pro Tips
- 💡Tip 1: Always use fresh urad dal for better batter texture.
- 💡Tip 2: Keep syrup warm but not boiling when soaking Jhangiri.
- 💡Tip 3: Use a piping bag for uniform shapes and designs.
Storage & Serving
Store Jhangiri in an airtight container at room temperature for up to 2 days. Refrigerate for longer shelf life, but bring to room temperature before serving for best texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
