Yaay!!! Hurray !!! Yes, I did it!!!! This sweet dish is my long term wish to prepare, click, and post. Though I prefer savories, there are some very particular sweets that I love for it. Jangri, Gulab Jamuns, Rasagulla, and Rasmalai. I know they are all very sugary and completely soaked up in syrup, yet I can’t resist them. Recently, I got a box of mini jangris of A2B from Amma. She knows that I love them so much and we finished them so quickly. While listing out the Diwali sweet preparation, I had an intention to try up those jangris and looked for so many recipes in the web-o-sphere. Finally, I settled with the Mallika Badrinath book recipe that mom gave me. She had it for the regular size and I adjusted just the size. It was picture perfect and the color was so inviting that we could not resist eating. Ok now I grab my piece of Jangri from this platter and drool while I
wish you all a Very Happy Diwali!!!
Ingredients
Instructions
- Soak the Urad dal for 2- 3 hrs. Once soaked, wash them and grind them to a smooth batter as we grind for medhu vadas.
- The consistency should be like a dollop of butter floating on a bowl of water. This is the right consistency.
- Transfer to a bowl and add a pinch of salt and orange food color. Combine them together and set aside.
- Measure 3/4th cup of sugar and place it in a pan. Add water just enough to cover the sugar. Add a pinch of food color, cardamom powder, and heat in a stove.
- Let it roll boil for 7- 8 mins. At this stage, the syrup will come to a half – string consistency. This stage will arrive at the sticky sugar syrup stage. Switch off the stove and add rose essence and half a tsp of ghee.
- Take a Ziploc and make a small hole in it. I used my vada kambi( The device used when making vada). Fill half of the Ziploc with the jangri batter.
- Heat oil in a flat bottomed pan. Add about 1 inch of oil to it. Not much as we use for making vada.
- When the oil is heated up, quickly make small swirls directly in the oil. Cook for 45 secs and flip them over to the other side.
- Once both sides are done, use a vada kambi or chopsticks and transfer the jangri to the hot syrup. Transfer to a flat plate and arrange them separately. Repeat the same for every batch.
- Let it remain as such for 30 – 45 mins for the syrup to get into the jangri.
- One the jangri absorbs the sugar syrup, move them to an airtight box. Consume within a week by refrigerating.
Notes
- Traditionally, they use a piece of cloth with a hole for making jangri. Since there is no such availability for me, I used the zip lock bags. Fill the bags half, otherwise, the batter may ooze out.
- The oil temperature should be perfect. start jangris when you see small bubbles in the oil. Otherwise, smoking oil may result in burnt jangris.
- I added half a tsp of ghee for flavor. You can avoid it if you don’t like it.