jangiri and jilebi (jalebi) difference

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.

jilebi

1. Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation. Prepare a two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside. Beat the flour mixture well and fill in a plastic bag with a hole at the bottom. Squeeze out the batter by pressing the bag into the hot ghee. Drop medium sized whirls in a continuous flow beginning from outer circle and ending in the center. This will give better shape to the jalebies. Fry them until crisp and golden color on both sides carefully. Drain and drop in the syrup. In 5 minutes, the jalebies will be thoroughly soaked. Drain and serve hot.

Ingredients:
250g maida (all-purpose) flour
25g gram flour
1 tbsp oil
1 cup yogurt
2 1/2 cups water
350g sugar
2-3 pinches yellow color
500g ghee or butter
4-6 threads saffron, soaked in 2 tbsp hot milk

jilebi

1. Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation. Prepare a two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside. Beat the flour mixture well and fill in a plastic bag with a hole at the bottom. Squeeze out the batter by pressing the bag into the hot ghee. Drop medium sized whirls in a continuous flow beginning from outer circle and ending in the center. This will give better shape to the jalebies. Fry them until crisp and golden color on both sides carefully. Drain and drop in the syrup. In 5 minutes, the jalebies will be thoroughly soaked. Drain and serve hot.

jangiri

Soak Urad dhal in water overnight or minimum 3 hours. Wash it thoroughly and blend it to a smooth thick batter of piping consistency adding little water at a time. Best blended 2/3 cups in 3 batches with food coloring.
For piping the batter, you can use a sturdy icing pipe with round nozzle not more than 5mm dia. Make your own (like I did): Take a thick cotton cloth 1 x 1 foot; punch a hole 3mm dia in the centre of the cloth; button stitch it to strengthen the opening either by machine or hand.
Make the syrup by boiling 3 cups of vegan sugar in 2 1/2 cups water in a 2 litre deep saucepan. Add split cardamom pods and rose essence. Keep it on low fire on one burner. Leave a heavy ladle for dunking fried jangiris in syrup.
Heat oil in a frying pan on an adjoining burner on a medium flame. When the oil is hot make jangiris* one at a time directly over the oil, one at a time. Make 3-4 pieces per batch. Fry 40-90 seconds depending on whether you want your jangiris crispy or soggy. Remove them from the frying pan with a skewer or a ladle and dunk them in the syrup one at a time. The jangiris tend to float. Do not let them. With the heavy syrup ladle hold it down. In 30 seconds, they will be well soaked and ready for draining and laying out on serving tray. Help yourself hot jangiri. It is well worth the effort!
* Piping jangiris is an art. It took me few attempts to master it. I will try to explain it. Even if it is not of the perfect shape you will still enjoy its perfect taste!
Half fill your piping bag. Or put 1/2 cup batter in your piping cotton (stitched up as described earlier) and gather it from four corners and hold it like a piping bag. Pipe over the hot oil, an inch above the surface of the oil, (not a job for a faint-hearted cook) with a steady hand, a quick 2 rings of spiralling circle closely adjoining each other (as you pipe it will try to move away); continue piping small cicles in one continuous thread over the ridge formed by the spiral and finish when the small circles cover the entire ridge; break off by stopping the piping. Move the jangiri away and pipe 2-3 more. You can practice over your batter itself before trying on the hot oil.

• 2 Cups Urad dhal (available from any store selling groceries from India)
• 1/2 teaspoon Orange/Yellow food colour
• 3 Cups Sugar
• 2 Cups Canola or Peanut Oil
• 6 Cardamom pods
• 2 ml Rose essence (From Sri Lanka/India)
• Jangiri/Imerthi/Jilebi(plain flour) - Sweet