Jilebi and Jangri are two famous South Indian sweets which look similar but differ slightly in the method of preparation, flavour, and texture. The major distinction is that Jangri is made with Ural Dhal while Jilebi is made from Maida.

Both the sweets need sugar syrup, which is prepared as follows:

For the sugar syrup:

Take 2 cups sugar and 1 cup water.  Heat the sugar and water and bring it to boil, adding any essence if preferred. The syrup needs to 1-string consistency.

PREPERATION OF JANGRI

Ingredients:

• Urad dhal: 2 cups
• Rice flour: ½ cup,
• Saffron color, essence(optional)
• Oil: For frying

Step 1: Soak Urad dhal for 6 hours and grind it in a blender/food-processor, adding water little by little.

Step 2: Take it from the blender, add a little rice flour to remove the aeration/air bubbles. Mix thoroughly to make into a soft dough.

Step 3: Add a bit of saffron color

Step 4: Now, produce the shape of the Jangri by piping it through either a specialised cloth or a hole made in a Ziploc bag. Pour in circles into oil and deep fry.

Step 5: After the color has deepened a little, take out the Jangris and soak in sugar syrup for about 2-3 minutes.

PREPERATION OF JILEBI

Ingredients:

• Maida: 100 gms
• Corn-flour: 30 gms (for crispiness)
• Curd:  1 cup
• Food colour
• Oil

Step 1: Mix all the ingredients (Maida, Corn-flour and curd and coloring) well. Add hot oil and let the batter ferment for 24 hours..

Step 2: Use a specialised cloth or make a hole in the Ziploc bag, as mentioned above, for piping the fermented batter into the oil ( in circular shape).

Step 3: Dip each of the jilebis into sugar syrup for 2 minutes and then remove.

Tips for cooking:

♦  Adding a little lime in the syrup, help in preventing the formation of crystals

♦  Temperature of the oil should be medium to prevent the jangris/jilebis from breaking apart.