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
Step-by-step instructions
Step 1 · Soak urad dal overnight in water
Soak urad dal overnight in water. Drain and grind to a smooth, thick paste using minimal water. The batter should be fluffy and light.
Step 2 · Mix natural food color
Mix natural food color, cardamom powder, and ghee (optional) into the batter. Whisk well to aerate.
Step 3 · Prepare sugar syrup: Boil sugar and water together until you reach ...
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.
Step 4 · Transfer batter to a piping bag or a cloth with a small hole
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.
Step 5 · Fry Jhangiri on medium flame until golden and crisp
Fry Jhangiri on medium flame until golden and crisp. Do not overcrowd the kadhai.
Step 6 · Immediately transfer fried Jhangiri into warm sugar syrup
Immediately transfer fried Jhangiri into warm sugar syrup. Soak for 2 minutes, then remove and drain excess syrup.
Step 7 · Serve warm or at room temperature
Serve warm or at room temperature. Garnish with chopped pistachios or almond slivers if desired.
Why this recipe 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.
A note on tradition
Jhangiri holds a special place in South Indian celebrations, especially in Andhra Pradesh, Tamil Nadu, and Karnataka. It is commonly served during Diwali, weddings, and puja ceremonies as a symbol of prosperity and joy. The intricate design reflects Indian artistry, and making Jhangiri is often a family tradition passed down generations. Its association with festivals makes it a cherished sweet across southern India.