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Tuesday, September 9, 2008

Jangiri

Jangiri , my fav sweet..an authentic sweet from Tamilnadu, its tastes too good while hot..when i was kid, while every deepavali, badusha n jangiri will be there for the sure...Its was quite easy n really yummy..we may think that jangiris r really tough to prepare n also a difficult task to give them a perfect shape.Even i thought the same, while finished my opinion was changes completely coz they r really very easy to prepare...


1cup Urad dal
1/4cup Raw rice
2pinch Orange food colour
Salt
Oil for deep frying

For sugar syrup
2cups Sugar
1cup water
1tsp Rose essence(optional)

Soak Urad dal n rice together for half an hour..grind them with salt nicely by sprinkling 1/4 cup of water when its too hard to grind, grind them until they turns soft,dont grind them watery.. add the food colour to the batter before taking off the batter from the grinder..


Meanwhile take a cotton cloth n make a hole with a scissor...wash the cloth n keep it humid..heat oil in a pan,once the oil is hot,take a ladle full of batter n put it in the cloth..press tightly the cloth over the hot oil,so that the batter pass through the hole, squeeze out the batter into jangiris as in desired shapes,oil will bubbles vigorously,as we r nt professionals,dont worry about the shape, so make them as desired shapes..

Heat sugar with water n turn them as syrup, syrup should be in one string consistency, add the rose essence to the syrup..once jangiris r done, the oil will be slightly bubbling.. at the time, take off the jangiris n put them directly in sugar syrup, turn the jangiris well in both sides..jangiris will absorb the sugar syrup n get a beautiful transparent orange colour, arrange them in a plate.


Can eat them hot..arrange them in a air tight box n can eat upto 3 days..

Yummy, Tasty, Crispy Jangiris r ready to eat!!!!!!!!!!!!

Notes
1)Remove bangles, bracelets n rings before doing jangiris, as we r squeezing the batter directly in hot oil, jewels may get heated so that they may cause burns ...
2)If u dont have cloth, can use very well ziplock bags, make a hole with a sharp needle, make the needle hot while making holes will give a perfect shape for holes..
3)Batter should be soft n fluffy..
4)Rose essence is completely optional..
5)If batter is slightly watery can add rice flour a bit..
at

17 comments:

  1. RSeptember 9, 2008 at 9:33 AM

    Yummy recipe... Lovely post priya :)

    ReplyDelete
  2. Priya SureshSeptember 10, 2008 at 8:44 AM

    Thanks a lot Ramya..

    ReplyDelete
  3. SrivalliOctober 19, 2008 at 9:48 AM

    Priya, all your recipes are so yummy..thanks for sending them all across..love jangiri!..of course the murukus too...:)

    ReplyDelete
  4. AnonymousOctober 22, 2008 at 4:28 PM

    Thanks priya for the recipe..going to try it today

    ReplyDelete
  5. AnonymousOctober 24, 2008 at 12:45 PM

    raja said
    i got the jangiri with good taste..... thank u

    ReplyDelete
  6. Mythili RajaramanNovember 13, 2008 at 2:06 AM

    Hi Priya!
    I tried jangiri yesterday.. it was slightly hard.. can u tell me what might be the reason. want to try it again. tks and regards - Mythili.

    ReplyDelete
  7. Priya SureshNovember 13, 2008 at 10:18 PM

    Mythili..u might have fried them a bit more, did u used grinder for grinding the urad dal, if u would have used mixie, they will turn surely hard..hope this helps..

    ReplyDelete
  8. BinikaMay 28, 2009 at 3:04 PM

    I would love to try this recipe, but can I use urad flour & rice flour instead and if so what quantities?

    ReplyDelete
  9. Priya SureshMay 28, 2009 at 3:08 PM

    Hi Binika...Its quite risk to try out with urad dal and rice flour coz i never tried out jangiri with flours..sorry i couldnt help u yaar..

    ReplyDelete
  10. UnknownOctober 8, 2009 at 12:15 AM

    Yummy recipe. Can I use Ketchup dispenser instead of cloth?

    ReplyDelete
  11. AnonymousDecember 17, 2009 at 7:26 PM

    thank u piya for this nice reciepe.can u tell me how many jangiris u got for this measurement?

    ReplyDelete
  12. UnknownMarch 22, 2011 at 10:28 PM

    Hi Priya..I tried the Jangiri today.It came out hard and i can taste urid dal.I did grind it in the grinder.Can you please help me .

    ReplyDelete
  13. Priya SureshMarch 23, 2011 at 9:01 AM

    Shajeela, regarding ur q'n, u have fry more to get rid of the urad dal taste, also its quite important to use high quality of urad dal while making this sweet, hope i would answered ur q'n..

    ReplyDelete
  14. UnknownMarch 31, 2011 at 4:38 AM

    Thanks Priya for the comment..About the urid dal i am using lakshmi brand..Do u have any suggestions....

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  15. Gayathri GurumurthyOctober 23, 2011 at 4:25 PM

    U made the receipe very easy tried it out and it came out well tooo ;) thanks for the step by step procedure also.....

    ReplyDelete
  16. UnknownNovember 9, 2012 at 10:15 PM

    Hi Priya,
    Thanks for the receipe. I made them today. I am not very happy with the taste, It is not very sweet.
    Either it is crispy tastes like sweet vada or it is very soggy. i did not have a problem making the jangris after a few attempts i got the shape. can you please help me.

    Where did i go wrong. Thank you
    jayashree.

    ReplyDelete
  17. Priya SureshNovember 9, 2012 at 11:16 PM

    Jayashree,

    I must say that the urad dal is the culprit here. If your urad dal batter is too airy, your jangiris wont turn prefect, they will be soggy.

    Thick urad dal batter works out wonder for making jangiris.

    ReplyDelete

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