Jangiri: Its Origin And How It Is Different From Jalebi

A popular, flower-shaped variant of Jalebi, that is known as Jangiri, is very popular amongst South India. A sweet dish that is a part of almost all the festivities or marriages, Jangiri is very completely different from normal Jalebi. A sugar-coated sweet that is also known as Imarti and is popular in the North. Imarti is precisely said to be originated in Northern India. However, Jangiri is the name given by people in Kerala. 

Following are some points that tell the difference between Jalebi and Jangiri.

1. Different origin:

Despite of having same looks, the origination differs. Jalebi is said to have originated in Persia, whereas Jangiri is said to have originated in North India.

2. Use of different flours:

Yes, both Jalebi and Jangiri is made using different flours. Irrespective of how similar they look, Jalebi is prepared using Maida and Jangiri is prepared using ground Urad Dal.

3. Fermentation Process

Making of Jalebi includes a fermentation process. The batter is fermented with yoghurt overnight. You can also use yeast or an antacid. Whereas, making of Jangiri doesn't include fermentation process.

4. Difference in Appearance 

Jalebi and Jangiri, both look same at one go, but, trust me, they have a lot of difference. Jalebi has chaotic swirls and its shape is different with every batch. Whereas, Jangiri has a fixed shape i.e. flower-like shape.

5. Jangiri is healthier 

Jalebi is entirely prepared using Maida and Jangiri is prepared using Urad Dal which automatically makes the version healthier. Although, the latter process is the same for both of them.

6. The Crunch

Jalebi is a lot more crunchier compared to Jangiri. Jangiri is more of gooeyness and chewy. The crunchiness of Jangiri varies with each piece you eat.

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