Jangiri is one of the traditional sweet
dishes in India.Jangiri is the cousine of Jilebi and it is made of Urad dhal
whereas Jilebi is made of Maida and gram flour.This Sweet is served as main
dessert at TamilNadu Marriages.
Jangiri Sweet is the first
dish in my blog which i enjoy making it and it tends me to start this blog.Am in Oman,and my neighbour’s family
went to India for vocation,Coimbatore which is my Sister’s City.One day my
Hubby ask her to send Jangiri through them.So i got a spark and start browsing
many videos.Finally i made it and gave a surprise to My Man this Diwali(2013).He
appreciates a lot and Jangiri sweet became favourite to My Little Prince too.
Thats it : Soak Urad dhal - Grind Finely - Make Jangiri
Soaking Time : 1hr
Cooking Time : 1hr
Makes : 25 Medium size Jangiris
Shelf Life : 3 days (Room temp.) & 3 Weeks in fridge
Ingredients:
Whole White Urad Dhal
|
1 Cup (220gms)
|
Rice Flour
|
2 tsp
|
Orange Food Color
|
2 pinch
|
Salt
|
2 pinch
|
Oil/ghee
|
for deep Frying
|
For Sugar Syrup:
Sugar
|
1 Cup (220gms)
|
Water
|
1 Cup
|
Lemon Juice
|
1 tsp
|
Rose Essense
|
½ tsp
|
Orange Food Color(optional)
|
1 pinch
|
Procedure:
1. Soak Urad dhal for two
hours and grind it with mixie or grinder till fluffy with ½ cup of water.Add Rice flour, Salt, Food color to the batter and mix
well.
2.Take a Piping
bag or Zip-lock cover with a tiny hole.Fill the
batter in half of the bag with air-tight and make practise the jangiri shapes
roughly.
3.Sugar Syrup:
Take a Heavy-bottomed Pan,heat
the sugar with immersing level of water in medium heat.After 3 mins it thickens
and start forming One-String Consistency then add tsp of lemon juice to prevent
crystallisation,mix well and switch-off the flame.
Checking One String Consistency:
Heat a
heavy bottomed pan with sugar and water with 1:1 ratio.Let it melt the sugar
and add a tbsp. of milk and stir ,now the impurities of sugar float and discard
it with spoon.After heating 3 mins it thickens , check for a string.
a)Take the ladle of syrup and pour ,if the last drop of syrup
very slowly fall down with a single line.(and you may take it with ur index
finger and thumb and make a ball)
(OR)
b)Take a drop of syrup and pour it in water filled small bowl.if
it dissolves ,wait for a min and check it again.if it remains like a ball and
get down without dissolving,tiz is the correct consistency.
4. Heat a Flat-bottomed pan with 1 ½ inch oil or ghee ,keep the flame in sim.After getting hot ,Start
forming the Jangiris of ur desired shapes,wait for 30 sec and turn over with
fork or chopstick till gets crisp and transfer to the hot sugar syrup.Rest it
for 2 mins and take out and arrange it in ghee or butter greased plate.
After getting cool(5 mins) ,store it in
air-tight container for 3 days and can be stored for 3 weeks in fridge.
Lipsmacking Jangiri is
Ready.....!
Notes:
1.Low-medium
flame is very important otherwise jangiri become soggy.
2.For
better mix, add Rice flour,salt,food color at the end of grinding.
3.To
make bigger size jangiris like store-bought ,u can draw small circle and one
big over that and do small swirls between the two circles continuously.
4.If
Sugar Syrup becomes thick after some batches you can add little hot water.
5.One
String Consistency is very important to get the perfect taste and shiny texture
too.
6.Adding
lemon juice is to prevent crystallsation otherwise Jangiri coated sugary but it
doesn’t affect the taste.
7.I
use Ghee and Oil with equal ratio.
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