Jangiri - Homemade

Jangiri, one of the tastiest and a very attractive sweet is generally liked by all. It may be due to its beautiful shape, wonderful colour or its yummy taste. It had been a dream for me to make it at home. My Mom regularly makes this sweet in our home during diwali or any other small occasions. She never hesitated to start the preparation and all the time she would make it with a big smile and kindness. In fact, she thoroughly enjoyed the preparation part. I finally tried this sweet during diwali 2012 but not alone. My husband who equally enjoys everything he does, helped me during the preparation. If you are a fan of Jangiri, please do try making it at home on your hand and treat the kids. Don't fail to see the sparkling eyes and happy smiles on their faces. We loved.....our Jangiris and distributed to many of our beloved friends.

Ingredients

Whole Urad Dal - 2 Cups
Rice Flour - 1 tbsp

Sugar - 4 Cups

Kesar Yellow Colour - 1 pinch 

Rose Essence - 1/4 tsp or 3 drops

Saffron Strands - 2 pinch

Oil - Enough for frying the Jangiris.

Flat round Plate - For Frying the Jangiris.
Lemon juice -  4 or 5 drops into the syrup ( This is mainly to prevent crystallization of the sugar ).

Method 

• Soak the urad dal in water for an hour. After an hour, grind the urad dal by adding very less water like how we grind for Vadai. Just dissolve the kesar food colour in water and add the coloured water while grinding. That way, we will get a light orangish Jangiri after frying. To that batter, add the rice flour and mix it thoroughly. Keep the batter ready.
• For making Jangiri, take a thick Ziplog Bag and put a big round hole into one of the corners of the Ziplog. The needle can be heated little bit before making a hole. Keep this bag ready. For safety, make 2 or 3 Ziplog bags ready just in case if it gets spoiled in the middle of the process.
• Meantime, in a big round thick bottomed vessel, make sugar syrup by adding Sugar, enough water to dissolve the sugar. Keep stirring the Sugar syrup till it thickens and sticks to our hand.
• Add a pinch of Rose Essence, a pinch of Saffron Strands and few drops of lemon juice into the syrup. Keep it on a low flame.
• Add oil into a flat round plate with 2-3 inches deep as shown in the picture for frying the Jangiris. Heat the oil on a medium flame. Oil should not be heated too much.
• Fill the Ziplog bag with the Jangiri batter and hold the Ziplog at its top.
• Carefully squeeze the Ziplog from its top and make small circles into the pan as shown in the picture. Adjust the Batter in the ziplog and bring it to the bottom and squeeze and make more Jangiri designs into the pan.
• When its fried enough, you would notice them emerging at the top of the oil with no bubbles around the Jangiri.
• Carefully take out the fried jangiri using a fork or any thin suitable spatula and soak it into the sugar syrup.
• Likewise, continue the same process for the rest of the jangiri batter. Keep looking at the Sugar syrup and take out the perfectly soaked  jangiris from the syrup. Arrange the jangiris on a plate in order.

 

Tips / Variations

Keep everything that are required during the preparation ready before starting.
Do not fry the jangiris too much in the oil. Fry them on a low flame till golden brown and immediately soak them into the sugar syrup.