Jangiri

Jangiri

Jangiri is a famous south Indian sweet prepared during festival times. This was my attempt with Jangiri, also it came out well. Jangiri is prepared by deep frying the ground the urad dal/black lentil and then soaked in sugar syrup. In my hometown, Tuticorin, we use to get Jangiri in a sweet stall names “Pothigai Sweets” which would be smaller in size. My daughter like to the core, so prepared this mini jangiri’s. Let me share the recipe…

Taking it to Fiesta Friday #132 hosted by Angie@thenovicegarderner.

Jangiri

Jangiri

Ingredients:

  • Black lentil/Urad dal/Ulundam paruppu – 2 cups
  • Red food color – 1 tsp
  • Sugar – 2 cups
  • Oil for deep frying
  • Salt – a pinch

Missed to click step by step pictures, but you can check out my video – Making of Jangiri –

 

Preparation:

  • Soak the urad dal/black lentil/ulundam paruppu overnight, drain the water and grind it to a fluffy fine paste by sprinkling water once in a while.
  • Transfer the ground paste to a bowl. Pour 1 tbsp of water to the food color, mix it well and pour it to the ground urad dal/black lentil/ulundam parruppu.
  • Add a pinch of salt and mix it well, so that the whole batter turns orange in color. Let it rest for 5 to 10 mins.
  • Take a heavy bottomed pan, add the sugar and 4 cups of water, stir until the sugar dissolves well and cook in medium flame, until it reaches the syrup consistency.
  • Remove from flame once it reaches the consistency.
  • Take a piping bag with a single hole nozzle, fill the batter and keep it aside.
  • Meanwhile heat oil in a kadai, start piping the batter gently to the oil, and cook both sides for 3 mins.
  • Drain the oil, remove the Jangiri and drop them to the sugar syrup, and let them soak for 3 mins, it should double in size.
  • Transfer Jangiri to a plate and continue the same process for all the batter.

Serve hot or at room temperature.

 

Note: Store it in an air-tight container once it reaches the room temperature. Stays fresh for 4 to 5 days.

 

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