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!!!
Servings: 6 yield(s)
Prep Time: 180 mins
Cook Time: 30 mins
Total Time: 210 mins
Ingredients
  • 0.5 cup Whole White Urad dal ( Skin Removed)
  • 1 tsp Rice Flour
  • 0.75 cup Sugar
  • 0.5 cup Water
  • 2 drop Rose essence
  • 1 pinch Orange food color
  • 1 pinch Cardamom powder
  • 0.5 pinch Salt
  • 1 tsp Ghee ((If Desired))
  • 1 cup Cooking Oil ((For Deep Frying))
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.
  6. 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.
  7. Heat oil in a flat bottomed pan. Add about 1 inch of oil to it. Not much as we use for making vada.
  8. 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.
  9. 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.
  10. Let it remain as such for 30 – 45 mins for the syrup to get into the jangri.
  11. One the jangri absorbs the sugar syrup, move them to an airtight box. Consume within a week by refrigerating.
Recipe 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.