Jangiri Recipe – South Indian Sweet- Guest Post

This is a Guest post by Nisha 


Jangiri is a very popular sweet in South India.Wedding feasts in South India are mostly accompanied by this glossy, flower shaped (slurpy!!:)) sweets. I think this celebrity sweet had enough intro,so lets go dig in the recipe 🙂

Source: Vahchef + a little modification

 

JANGIRI
Author: 
Recipe type: Dessert
Cuisine: INDIAN
 
Ingredients
  • Urad dal - 1 cup
  • Rice flour - 1 Tbsp
  • Food Color(red) - 2 to 3 drops
  • Ghee/Oil - to fry
  • Sugar - 2 cups
  • Rose essence - 4 drops
  • Cardamon powder - ½ tsp
  • Sliced Almonds/Pistachios/Saffron - for garnishing (optional)
  • Lemon juice - 1 Tbsp(opt)
Instructions
  1. Soak Urad dal in water for 2 hours.
  2. Drain the water and grind urad dhal to a fine paste.
  3. Add the rice flour along with food color, grind it for a few times till it is completely mixed.
  4. The consistency of the batter is checked by putting a drop of the jangiri batter in water. If it floats,then it has the right consistency.
  5. Pour the batter into Ziploc bag and pierce a hole in it.
  6. Heat Oil/Ghee about 1 inch in a wok.
  7. Once the oil is hot, pour the jangiri batter starting from center in swirls to form a circle and also by making small circles on the sides. This art of drawing jangiri is completely your choice. Make it into swirls or a normal circle or any twisted shapes as far as you like it 🙂
  8. Cook jangiri on both sides.
  9. Meanwhile, heat sugar in a pan along with water to immerse the sugar.
  10. Boil it till it becomes thick. Then add the cardamon powder and rose essence. Add lemon juice if desired to stop crystallizing of sugar.
  11. Transfer it into the sugar pan and immerse it for 2 to 3 minutes.
  12. Garnish with sliced almonds,saffron and serve hot.Enjoy!!

 

Step by Step Pictures

 

  1. Soak Urad dal for 2 hours.
  2. Drain the water and grind  urad dhal to a fine paste.Add the rice flour along with food colour,pulse it for a few times till it is completely mixed.

 

3.The consistency of batter is checked by putting a drop of the jangiri batter in water.If it floats,then it has the right consistency.Pour the batter into Ziploc bag and pierce a hole in it.

 

4.Heat Oil/Ghee about 1 inch in a wok.Once the oil is heated,pour the jangiri batter starting from center in swirls to form a circle and also by making small circles on the sides.This art of drawing jangiri is completely your choice.Make it into swirls or a normal circle or any twisted shapes as far as you like it 🙂

 

5.Cook jangiri on both sides.

 

6.Meanwhile,Heat sugar in a pan along with water to immerse the sugar.Boil it till it becomes thick.Then add the cardamon powder and rose essence.Add lemon juice if desired to stop crystallizing of sugar.Transfer it into the sugar pan and immerse it for 2 to 3 minutes.

 

Garnish with sliced almonds,saffron and serve hot.Enjoy!!

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