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.