These Mini Jangiris are flower-shaped sweets made from fluffy urad dal batter fried in ghee and soaked in fragrant sugar syrup. Instead of food color, this recipe uses a pinch of turmeric for its gentle golden hue — pure, natural, and festive. Jangiri has been one of my favorite sweets since childhood — I still remember watching the bright orange swirls glisten in syrup during every festival. I’ve made regular Jangiri before using the same method — piping the batter into flower loops, frying them in ghee, and soaking them in syrup till they shine like glass. This time, I wanted to try something smaller and cuter, so I made a mini version but yellow in color using the same traditional technique. The result was just as soft, syrupy, and festive — but with bite-sized charm!
Instead of food color, I used a pinch of turmeric (as mentioned) for that soft festive glow, keeping the recipe simple, wholesome, and just as delicious as the classic one I grew up loving.
Bite of History – Mini Jangiri
Long before food colors and fancy piping bottles, Jangiri—known as Imarti in North India—was a royal kitchen delicacy made only on festive days. Historians trace it back to the Mughal era, when chefs in the imperial kitchens of Delhi and Awadh swirled urad-dal batter into hot ghee, creating flower-shaped sweets soaked in fragrant sugar syrup flavored with cardamom and rosewater.
As time passed, the recipe traveled south through temple towns and fairs, where it became the “Jangiri” we know today—smaller, tighter, and even more syrup-kissed. From royal banquets to village fairs, this bright spiral of sweetness symbolized celebration, prosperity, and togetherness.
Your mini version, colored naturally with turmeric instead of dye, carries that same centuries-old spirit—pure, festive, and made to share.
Ingredient Roles in Mini Jangiri
| Ingredient | Role in Recipe |
|---|---|
| Urad dal (whole white) | Forms the airy base batter that gives jangiri its soft and fluffy texture. |
| Rice flour | Adds a slight crispness and structure to the batter so the mini shapes hold well. |
| Turmeric powder | Acts as a natural color enhancer, giving the jangiri a warm golden hue without artificial dyes. |
| Sugar | Creates the syrup that soaks into the jangiri, providing sweetness and shine. |
| Water | Used for both grinding the batter and preparing the sugar syrup. |
| Cardamom powder | Infuses a traditional aroma and complements the syrup’s sweetness. |
| Saffron strands (optional) | Adds fragrance and a rich golden tone to the syrup, enhancing festive appeal. |
| Lemon juice | Prevents crystallization in the syrup, keeping it smooth and glossy. |
| Ghee + Oil | Used together for frying — ghee adds aroma and richness, oil keeps the texture light. |
| Rose water or kewra essence (optional) | Adds delicate floral notes typical of Indian festive sweets. |
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Mini Jangiri, How to make Mini Imarti
4
servings20
minutes20
minutes1
hourMini Jangiri made with urad dal and a pinch of turmeric for natural color — golden, syrupy, and perfectly festive in every bite.
Ingredients to make Mini Jangiri
- For the Batter
½ cup, ½ Whole white urad dal
1 teaspoon, 1 Rice flour (for a touch of crispness)
Turmeric powder, a small pinch (for natural color)
or Yellow food colorWater, as needed
Ghee + oil, for frying
- For the Syrup
¾ cup, ¾ Sugar
½ cup, ½ Water
Saffron strands, few (or more turmeric for color)
¼ teaspoon, ¼ Cardamom powder
Lemon juice, few drops (prevents crystallization)
Directions to make Mini Jangiri
- Soak & Grind:
Soak urad dal for 1 hour. Drain and grind with minimal water until smooth, thick, and fluffy.
Add rice flour and turmeric. Beat well until airy. Then let it rest for about 45 minutes to 1 hour (covered, at room temperature). - Prepare Syrup:
Boil sugar and water until it reaches one-string consistency.
Add saffron, cardamom, and lemon juice. Keep syrup warm. - Pipe the Shapes:
After an hour of rest time, fill batter into a piping bottle or thick plastic cover with a small round hole.
Pipe small flower loops into medium-hot ghee-oil mix. - Fry Gently:
Cook on medium flame until puffed and golden-yellow. Flip for even cooking. - Soak & Shine:
Transfer immediately to warm syrup. Soak 2–3 minutes.
Remove and let the syrup set lightly.
Notes
- 1 cup = 250 ml
- Why Rest the Batter:
After grinding the urad dal, the batter is full of air bubbles from the wet grinding process.
Letting it rest for about an hour helps in three ways:
1)Air Stabilization:
The tiny bubbles settle evenly through the batter, giving the jangiris a soft, spongy inside instead of uneven puffing.
2)Fermentation Kick-Start (Mild):
Even a short rest lets the natural enzymes in urad dal activate slightly, creating a gentle fermentation that improves flavor and elasticity.
3) Better Piping Texture:
Rested batter becomes smoother and thicker, making it easier to pipe perfect flower shapes without breaking.
Print
Directions to make imarti with step by step images
- Soak u0026 Grind:
Soak urad dal for 1 hour. Drain and grind with minimal water until smooth, thick, and fluffy. Keep it aside.
- Prepare Syrup:
Boil sugar and water until it reaches one-string consistency.
Add saffron, cardamom powder, and lemon juice. Keep syrup warm.
- Ready the Batter for Piping:
Add yellow food color or turmeric (like i did) and rice flour. Beat well until airy. Then let it rest for about 45 minutes to 1 hour (covered, at room temperature). After an hour fill batter into a piping bottle or thick plastic cover with a small round hole.
- Pipe, Fry u0026 Soak:
Pipe the batter into tiny flower-shaped loops directly into medium-hot ghee-oil mix. Fry on medium flame until puffed and golden-yellow, flipping gently for even cooking. Once crisp, transfer immediately into warm sugar syrup, soak for 2–3 minutes, then remove and let the syrup set lightly for that perfect glossy finish.
Pro Tips for Perfect Mini Jangiri (Imarti)
- Grind the urad dal with minimal water — the batter should be thick and fluffy, not runny. A soft peak texture gives the best jangiri loops.
- Beat the batter well after grinding to aerate it. This makes the jangiris puff beautifully when fried.
- Use turmeric for a natural golden glow instead of orange food color — it gives earthy tone without staining syrup flavor.
- Fry on medium flame only — high heat will brown the outside before the inside cooks.
- Keep sugar syrup warm (not hot) when soaking. Too hot = soggy jangiri, too cold = won’t absorb syrup.
- Add a few drops of rose water or kewra essence for authentic festive aroma.
- Pipe small flower shapes directly into ghee-oil mix using a sauce bottle or thick plastic cover for that neat mini look.
- Test one jangiri first — it helps you adjust batter thickness and syrup consistency before frying all.
Serving Suggestions
- Serve these mini jangiris warm on a brass plate lined with banana leaf for a festive touch.
- Garnish with chopped pistachios or edible rose petals to make them Diwali-ready.
- Pair with badam milk, saffron milk, or rabri for a rich traditional dessert platter.
- Store leftovers in an airtight container; warm slightly before serving to revive softness.
FAQs — Mini Jangiri (Imarti)
A: The batter was too thin. Always grind with minimal water and check consistency before piping.
A: Fry on medium heat till golden, then soak in warm—not hot—syrup for just 2–3 minutes.
A: Freshly ground whole urad dal works best; the texture and puff differ when using flour.
A: Yes! A pinch of turmeric gives a natural golden color and is a perfect chemical-free substitute.
A: Stays good for 2 days at room temperature or up to 5 days refrigerated. Reheat gently before serving.
A: Both are made from urad dal, but imarti has wider loops and comes from North India, while jangiri has tighter floral swirls typical to South India.
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