Jangiri or Jhangri is a dessert from India. It is famous in all parts of India and generally served after a meal. It is one of the popular desserts or sweets in wedding and special occasions such as Diwali.
In our house, there is no store bought sweets or snacks. My mom is an awesome cook and she loves to prepare all the sweets and savories at home for us. Whenever she makes Jangiri, she feeds me right from the hot sugar syrup. OMG! I still remember the taste…mouthwatering and just melts in my mouth. Okay! Coming back to the present, I am going to share this easy and yummy Jangiri recipe with you today. Try it at home for this Diwali and enjoy. Here you go…
Preparation time: 3 hours (including soaking time) No. of servings: 30 to 35 pieces
Whole urad dal (whole white lentil) – 1 cup
Corn flour or rice flour – 3 tbsp
Sugar – 3 cups
Rose essence – 1/4 tsp (few drops)
Cardamom – 4 pods
Orange or yellow food color – 1/4 tsp
Oil for frying
Method of Preparation:
Soak urad dal for two hours.
Drain excess water and grind urad dal to a fine thick batter. Add water slowly while grinding. Do not add excess water.
Dissolve the food color in 2 tbsp of water.
Transfer the ground urad dal batter to a bowl and add food color. Mix well.
Add corn flour or rice flour and combine well to a smooth batter.
Piping jangiri is an important part.
You can use ziplock cover or thin kitchen cloth or pastry bag or cone.
I used a pastry bag with the thin pastry tube tip.
Heat oil in a pan or kadai. In another kadai or a wide pan add sugar and 1/2 cup of water. Let it boil and reduce heat and make a one string consistency sugar syrup. Syrup should be a little thicker than Gulab Jamun syrup.
In between, fill the pastry bag or ziplock with batter. If you are using a ziplock bag, make a small hole at the end and start piping. Always try piping on a plastic sheet before piping in hot oil.
Oil should not be too hot. Temperature has to be maintained through out. Medium heat is enough.
When oil is hot, pipe the jangiri by starting off with two close circle and pipe small rings around the circle.
If the pan is wide enough you can pipe more jangiris in a batch. Turn both the sides and cook.
Sugar syrup must be ready and hot. Add powdered cardamom and rose essence and give it a stir.
Remove the cooked jangiri from oil and drain the oil completely and add it to the hot syrup immediately.
Let the jangiri stay in the sugar syrup for 4 minutes and then remove from syrup and keep it on a plate.
Continue the same procedure with the rest of the batter.
Do not rest the batter for a long time since it will become sour.