Jangiri is a popular south Indian sweet , which is called as imrati in north. It is made of urad dhal.
This jangiri was a must recipe in each and every occasion long before, nowadays it isreplaced by Bengali sweets.
Jangiri is fried urad dhal batter soaked in sugar syrup and served.
Whole white Urad dhal – 1 cup
Rice – 2 tbs
Sugar – 3 cup
Water – 1 cup
Kesar colour/ orange food colour – 2 pinch
Camphor – a pinch
Cardamom powder – ¼ tsp
Rose essence – 2 drops
Wash and Soak the urad dhal and rice together for about 1 hrs. Adding rice reduces the oil absorption by jangiri.
Drain the water and grind into a smooth and thick batter .
If the water is needed while grinding water can be sprinkled .
Mix the food colour and a pinch of salt to enhance the taste.
Mix the sugar with the water and bring to boil , after the syrup starts boiling let it boil for five minutes – half string consistency.
Add the cardamom powder , camphor and kesar colour to the syrup.
Take off from flame and add the rose essence.
Making of jangiri :
Heat oil in a kadai.
Take a thick cotton cloth , make a small hole in the center.
Add a ladle full of batter into the cloth and secure the ends.
Reduce the flame to low , with the batter filled cotton cloth , press directly into hot oil in circles. Above the circle swirls can be drawn.
Let it cook in medium flame .
Cook till crisp. Take off and soak in hot sugar syrup.
Repeat the same to remaining batter.
Soak the jangiris in the syrup for ten minutes .
Take out and arrange in a plate and let it cool.
Store in air tight containers.
Jangiris can be served hot / at room temperature / chilled.
The consistency of the batter , when a small ball of batter is dropped into a vessel with water it will float.
Getting the shape of jangiri will be difficult first , it will come by practice.
The syrup must be watery or the jangiri will remain hard.
Jangiris can be taken to stop dysentry.