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20th August 2012, 08:47 AM
#1
Senior Member
Diamond Hubber
kugan's Kitchen Part 7
Dear Dev, please read this:
Most people have heard of jalebi – this ancient Persian sweet is popular at celebrations and street corners all over India. But jangiri is a little more obscure. I thought it was a sweet special to South India, but I have come to learn that it also has a presence in North India – called imarti. Jalebi and jangiri both look like sugar-coated orange funnel cakes.
What is the difference you say? First, they are made with different flours: jalebi is made with maida (all purpose) flour and jangiri with ground urad dhal. Jalebi batter is also supposed to be left to ferment (giving it a faint tangy flavour) while jangiri is not. There is also a difference in their appearance – the swirls of jalebi are more chaotic, while jangiri resembles a more organized flower pattern.
Those with a trained palate will also notice the slight crunchiness of jalebi, distinguishing it from the chewy, gooiness of jangiri. In most sweet shops, jalebi also appears a little shinier and more on the brown side (and jangiri more orange).
I like Jelabi more than Jangiri, it will be crunchy, little sour with the syrup in the swirls, apapa
Picture of Jelabi
Picture of Jangiri
Chefs are just like children.
They should be seen not heard.
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20th August 2012 08:47 AM
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20th August 2012, 02:43 PM
#2
Senior Member
Veteran Hubber
Summa irukka maateeengalaa neenga
Originally Posted by
kugan98
Dear Dev, please read this:
Most people have heard of jalebi – this ancient Persian sweet is popular at celebrations and street corners all over India. But jangiri is a little more obscure. I thought it was a sweet special to South India, but I have come to learn that it also has a presence in North India – called imarti. Jalebi and jangiri both look like sugar-coated orange funnel cakes.
What is the difference you say? First, they are made with different flours: jalebi is made with maida (all purpose) flour and jangiri with ground urad dhal. Jalebi batter is also supposed to be left to ferment (giving it a faint tangy flavour) while jangiri is not. There is also a difference in their appearance – the swirls of jalebi are more chaotic, while jangiri resembles a more organized flower pattern.
Those with a trained palate will also notice the slight crunchiness of jalebi, distinguishing it from the chewy, gooiness of jangiri. In most sweet shops, jalebi also appears a little shinier and more on the brown side (and jangiri more orange).
I like Jelabi more than Jangiri, it will be crunchy, little sour with the syrup in the swirls, apapa
Picture of Jelabi
Picture of Jangiri
எந்தன் காதல் சொல்ல என் இதயம் கையில் வைத்தேன்...!!!
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20th August 2012, 04:30 PM
#3
Senior Member
Diamond Hubber
Originally Posted by
Madhu Sree
Engga Madhu Sree, ungalukku enna kovam en mel
Chefs are just like children.
They should be seen not heard.
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