Topic started by Jilebi Lover (@ 0-1pool108-71.nas4.peoria1.il.us.da.qwest.net) on Fri May 2 23:02:21 .
All times in EST +10:30 for IST.

I like Jilebis, the one made with Urad dal paste (not Maida). It is soft and juicy. In Tamil Nadu, it is one of the sweets made by employing special cooks. You don't normally see people making it at home on their own.

But I would like to try it once. Does anybody in this forum have experience in preparing this sweet? If you have and if it turned out well, please pass on the 'secret'. Thanks.

Responses:

• From: Hemant (@ 203.195.208.26) on: Sat May 3 04:42:53 EDT 2003
  
  Hello Jilebi lover,
  What you are describing is NOT Jelebi but JANGIRI
  actually it is Jahangiri, after Jahangir who is reputed to be the lover of this sweet .It is made from fermented Urad maavu.Jelebis are made from fermented Rice flour.
  I do not have experience of having made Jahangiris but I can give you the recipe as usual derived from my good old Pitara.
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Sat May 3 12:11:18 EDT 2003
  
  Hello Jilebi lover,
  
  I tried once jangiri for diwali and also came out good, even though it is not like we get in shops. Try indianrecipes.com, they give some useful hints for the starters.
  
  Basically, there wont be any problem with the syrup since it is like gulab jamun's. The only problem is making the spiral shape in the oil. It will also move, so u should be careful, keep the gas sim, do it fast without any break.if u feel the oil is hot, better switch it off, once it cools down, start doing. Also, if u grind the dhal in mixie, u may face minor problems like dhals get stuck in the cone, so better use grinder. You cant grind for a long time in mixie. The more u grind, the better taste will be. The cone is available in all american stores -the one they do for cream decoration.
  
  I made 30 jangiris by using mixie, only botheration- it was not as thick as we get in hotel, other than that, shape, taste etc. were really good. We did only 2 spiral rounds, later I understood from others that by practice only, u can make more spirals so that it will be thick.
  
  Hope this is sufficient. good luck..
  
  bye
  
  
• From: Jangiri lover (@ 0-1pool108-3.nas4.peoria1.il.us.da.qwest.net) on: Sat May 3 14:48:37 EDT 2003
  
  >>Hello Jilebi lover,
  >>What you are describing is NOT Jelebi but JANGIRI
  
  Oops. I had a doubt whether it is called Jilebi or Jangiri before posting. But thanks for settling the confusion.
  
  
• From: Jangiri lover (@ 0-1pool108-3.nas4.peoria1.il.us.da.qwest.net) on: Sat May 3 14:57:45 EDT 2003
  
  Thanks R. I will try it once. I also saw the recipe at indianrecipes. com. I know it is going to take some practice though.
  
  
  
• From: Jangiri Lover (@ 0-1pool108-68.nas4.peoria1.il.us.da.qwest.net) on: Mon Jun 2 22:43:21 EDT 2003
  
  I tried the Jangiri recipe at last. It was difficult to get those spirals perfectly. But the taste came to 75% of my expectations. My friends said the taste is good, just like the ones bought in shops. May be they haven't had good Jangiris in their life. ;)
  
  
• From: Mary Domingo (@ uu-195-202-83-100.uunet.co.ke) on: Sat Feb 14 15:57:22
  
  I love Jelebis so so much. And i would really love to ry making them on my own. They are quite expensive in the sweet shops. but no doubt its because of the time that has to be put in maki9ng them. I will definately try with the help of the recipes and tips i have from you. Then you will get to know the outcome of my jelebis.
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Wed Feb 18 19:01:11 EST 2004
  
  Hello R and Jangiri lover,
  can any of you help me with the recipe of Jangiri? I tried accessing indianrecipes.com, but i couldn't. Can you please copy the recipe or the link for me?!
  
  
• From: RG (@ 26.f8b7d1.client.atlantech.net) on: Thu Feb 19 14:05:40 EST 2004
  
  Jhangiri:
  
  2 cups of skinned urad dal
  1½ cups of water
  Pinch of salt
  Oil for frying
  6 inch square piece of cheese cloth/cake decorating bag
  3 cups of sugar
  ¼ tsp saffron
  Orange food coloring
  
  1. Soak the dal in water for 4-5 hours. Drain. Grind the dal with very little water, to a fine paste, add a pinch of salt.
  
  2. Heat oil in a deep pan on medium heat. Make a small hole in the middle of the cloth and stitch to form a round button hole. Put the soft dough in the cloth and gather the four corners and gently squeeze into the hot oil, while moving your wrist to make a flower shape. Fry it until light brown. Remove, drain on a paper towel, and keep it aside. Continue until the dal paste has been used up.
  
  3. Bring water to boil in a medium sized saucepan. Add sugar and let it melt. Then boil it for 4 more minutes. Check consistency by taking a little syrup in between 2 fingers, the fingers should separate easily and syrup should form one string, otherwise cook a little longer. Do not overcook the syrup. Add saffron and orange color to the syrup. Stir. Dip fried jhangries in warm syrup and soak for 2 minutes. Remove from syrup and arrange in a plate. Can be served at room temperature.
  
  
• From: aarthi (@ 206.70.243.251) on: Thu Feb 19 16:39:08 EST 2004
  
  Do I need to wait after grinding the batter or can I make jangiris immediately? Hemantji said that it is made from fermented batter.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Feb 19 19:29:50 EST 2004
  
  You dont have to wait for jangiri. Can start making after u grind the urad dhal.
  
  
• From: aarthi (@ 206.70.243.251) on: Tue Feb 24 17:15:46 EST 2004
  
  Thanks R.
  I'll try it out sometime!
  
  
• From: myths (@ einstein-dialup-33.einstein.edu) on: Fri Mar 19 18:42:36
  
  I trie the recipe. But the inner part was not soaked. It felt like eating sweet vada. Did I do a mistake?
  
  
• From: RG (@ 26.f8b7d1.client.atlantech.net) on: Mon Mar 29 12:29:08 EST 2004
  
  The syrup and the fried jhangri should be warm. Only then will the jhangri absorb enough to be sweet all through. Make sure neither is too hot (it will disintegrate) or too cold.
  
  
• From: t (@ adsl-68-76-80-191.dsl.bcvloh.ameritech.net) on: Tue Apr 6 19:59:59 EDT 2004
  
  testing
  
  
• From: honky (@ 210-55-9-44.cid.global-gateway.net.nz) on: Sun May 23 21:44:34
  
  isn't it supposed to sit for a while so that it starts to ferment from the natural yeast? isn't that what makes it hollow on the inside? but then i'm no expert and i've only ever tried making jelebis from a recipe in "Lord Krsna's Cuisine" which didn't use yeast, but told to leave the batter to sit over night.
  
  
• From: radha (@ as-192-121.tm.net.my) on: Mon May 24 14:53:16 EDT 2004
  
  hello friends, im mrs radha.here iwould like to sh
  are my vegetarian cake.selfraising flour400gm
  sugar 300gm butter250gm eveporated milk 2 1/2cups
  soda biacobonat 1teaspoon baking powder 1teaspoon
  vanilla essense 1 teaspoon
  rown paper ,nd butter toapply paper
  mix all toether with mixer.apply paper in tray pour the better and bake45min20minpreheat oven .
  
  

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