Learn how to make traditional Jangiri recipe with step by step pictures. Deepavali special sweet Jangri recipe with lots of tips and notes to make it easily at home.
Cuisine: South Indian
Flat Fry Pan
Pot/Pan to make Sugar Syrup
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
1/2cupWhole Urad Dal
1tspRice Flouroptional only needed if the batter is runny
Pinchof Red Orange Food Color
Pinchof Red Orange Food Color
First soak 1/2 cup Whole Urad Dal in enough water for minimum 1 hour and maximum 2 hours.
Drain off the water and using a blender or wet grinder, grind the urad dal into fluffy batter. Use as little water as possible (~3tbsp) to grind the dal. If using blender, don’t run it on high speed for long duration. Instead pulse it a few times until the batter is fluffy. Remove onto a bowl.
Add a pinch of salt and two pinches of red orange food color mixed in little water to the urad dal batter.
Now using your palm, start mixing the batter in clock wise direction continuously for 5-7 mins. Scrap the edges of the bowl a few times along the way but don’t change the direction of mixing once you start.
At the end of mixing in, when a drop of batter is dropped into a bowl of water it should float on top. This means that the batter is fluffy.
Bring the batter together and keep it aside until the sugar syrup and oil are ready.
Meanwhile, heat a small nail and poke a small hole at the center of a ziplock bag.
In a pan add 3/4 cup of sugar and 1/2 cup of water. Stir well and cook until the sugar is dissolved.
When it is bubbling from the bottom, check for one string consistency.
Add 2 pinches of red orange food color and 1/4 tsp of cardamom powder. Mix well. Remove from heat.
Meanwhile heat oil in a flat pan for making Jangri. The oil should just be about 1” in the pan. Heat it on low flame and check if it is ready by dropping a tiny bit of batter, if it doesn’t raise up immediately oil is ready.
Fill the batter into the Ziplock bag, twist it at the top.
Now to make the jangiri shape – start by making a circle and then pipe small swirls around it in circular motion.
Start piping the jangiri into hot oil carefully. Depending on the size of the fry pan, you can make 3-4. Make sure that the oil is not too hot. After one batch, you can switch off the heat and pipe the jangiris too.
Once the jangris are cooked on one side, flip them around gently using a thin rod (I used my paniyaram turner) and cook the other side too. It is important to keep the temperature of the oil low all through out.
Make sure the sugar syrup is warm, reheat it with a tsp of water if it is not.
As the jangiris are cooked on both sides and are crisp, remove them from oil.
Drop them into warm sugar syrup straight from the oil. In 2-3 minutes, they absorb the syrup and change to a darker color.
Remove them sugar syrup and arrange on plate to cool down.
Once at room temperature, store them in airtight container for upto a week.
It is recommended to use whole urad dal and not split urad dal for this recipe.
If the batter is thin or runny, you can add 1 tsp of rice flour. I didnt add any to mine as the batter was fluffy both with blender and wet grinder.
The hole of the ziplock bag should be small – when the urad dal batter is dropped into hot oil, it comes out bigger. So if the hole is big – jangiris will be very large.
If you are not able to make a flower shape, just swirl around a few times to make mini jangiri.
Jangiri | Homemade Jangiri https://cookingfromheart.com/jangiri/ November 7, 2020