Yippeeeeee I made it :-) Jangiri......one of my favourite sweets, for which I will never say no to eat :-) It brings back some fond memories of my Ranghu Thaatha. He was a top notch cook in Srirangam in those days and his Jangiri was unparalleled. I wish I could have learnt from my Thaatha, but I never got a chance for that. Everytime I thought of making it , I would postpone feeling that it is too difficult to make. Once, I even ground the urad dhal batter with the intention of making jangiri; but ended up making "Medu Vada" :-) My thaatha always used to say that he used a special cloth to make the jangiri. Here I used an oil can for making this and it came out perfect. Thaatha, you are the best and hope wherever you are, you will be glad to see this :-) Let me stop this blah blah story and here is the easy recipe Jangiri for you all for this Diwali... :-)
INGREDIENTS:
Urad dhal - 1 cup
Rice - 1 tsp
Orange food color - a pinch
Salt - a pinch
For syrup:
Sugar - 1 cup
Water - 1/2 cup or just to immerse the sugar
Lemon juice - 1/2 tsp
Red food color - a pinch
Rose essence - a tsp
HOW TO MAKE:
Soak urad dhal and rice together for 1 1/2 to 2 hours. Grind by adding water little by little and the batter should be fluffy and smoothy as we normally do for medu vada. When you grind add a pinch of salt and food color. Blend well and keep aside.
Take an oil can neat and clean and fill the batter in it. For a check just do a practice on a plate whether it is the batter flow is good.
Heat the sugar in the kadai or in a pan with water. Let the sugar get dissolved in the water and it will start to boiling in 4 to 5 mins. One string consistency is enough for jangiri. Let the syrup boil well and at that time add lemon juice, food color and the rose essence. Turn off the stove.
Heat oil in a kadai and it should not get fully hot. Make small jangiris in the oil and you can draw 5 to 6 jangiris in one batch.
Once it cooked turn over with a stick or ladle and cook till it get crisp. Take out the jangiris and transfer to the sugar syrup. Dip the fried jangiris in the hot sugar syrup for 2 to 3 minutes and remove from the syrup carefully and arrange in a plate or in a bowl. Let it stand there for 30 mins.
TIPS:
Use grinder for get a fluffy batter and mixie also fine.
Add water in the sugar just to immerse and too much of water will take time to forming a syrup. One string consistency is enough otherwise the sugar syrup will be very thick.
Oil need not to be very hot and medium heat will be good.
Do not add more water in the batter when you grind. Add little by little and it will take atleast an hour to get a fluffy batter.
Jangiri cloth is available in all the store and the oil can also is a good idea to make it easier.
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