Saturday, November 17, 2012

Jangiri



 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.
Requirements :
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


Method :
 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.

Note :
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.

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