Jalebi has chaotic swirls and may differ with every batch you prepare, while Jangiri has a very prominent flower-like shape and there is a particular way of preparing it. In case of Jangiri, no fermentation is required.Īt one glance, you may think they are the same. But there is a vast difference in the way they look. The Jalebi batter is generally fermented with yogurt overnight to make it tastier, although these days, yeast or an antacid is used to ferment it quickly. Jalebi is made with maida (all-purpose flour) while Jangiri is made with ground urad dal. It is also sometimes known as monkeypod, but that name is also used for several other plants, including Samanea saman. Surprised? Yes, no matter how similar they may look, they are made with different flours. Pithecellobium dulce, commonly known as Manila tamarind, Madras thorn, or camachile, is a species of flowering plant in the pea family, Fabaceae, that is native to the Pacific Coast and adjacent highlands of Mexico, Central America, and northern South America. Jalebis are believed to have originated in Persia, while Jangiri is believed to have originated in Northern India. Interestingly, both have the same looks, but they seem to have originated differently. A post shared by Madurai Siva on at 11:10am PDT
0 Comments
Leave a Reply. |