Mini Jangri

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!!!

Instructions

1. 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.
2. The consistency should be like a dollop of butter floating on a bowl of water. This is the right consistency.
3. Transfer to a bowl and add a pinch of salt and orange food color. Combine them together and set aside.
4. 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.
5. 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. ”;