Readers are asking whether the jilebi or jalebi is same as jangiri.
small differences are there.
In jilebi maida flour (flour of wheat,and in South India it is from tapioca)
(called as all purpose powder) and bengal gram (kadalai paruppu) are used.
In jangiri urad dhal (ulundu) is used.
In jilebi the two flours are mixed and allowed to ferment. So a sour
(pulippu) taste (like curd or tamarind) will be there.
Jangiri flour is not allowed to ferment. So there will be only sweet
taste.
Jilebi flour is put in a cloth or plastic bag with a hole and pressed to
come out by squeezing in hot ghee. Jangiri also prepared in the same
method.
Squeezing and whirling and frying and putting the pieces directly in
sugar syrub are same in both.
As jalebi contains maida it is crispy. (muru muru). But jangiri will be softy.
jilebi will be having a shining finish.
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