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.
- 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 –
- 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.
Mysore pak is one of my all-time favorite for almost 12 years. The first time my love born towards MYSORE PAK was due to my mother-in-law, as she use to get me mysore pak from a shop – “Velayudha Nadar Sweet Stall” from Sivakasi (my hubby’s hometown). No words for its taste, it melts in mouth like anything. I thought preparing Mysore pak is a toughest job, but recently when I saw few of my fellow bloggers posting Mysore pak recipe, I too wanted to try it.
Finally today I tried it and the result was a heavenly mysore pak in my first attempt. It took just 20 minutes prepare. Happy I made a new and my favorite sweet this Diwali. It was very easy to make and I bet everyone could make it. Let us move on to the recipe…
Do check out my other Diwali snacks (sweets and savories) in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/.
- Besan / Bengal gram flour – 1 ½ cups
- Sugar – 1 ½ cups
- Ghee / Clarified Butter – 1 ½ cups
- Water – ¼ cup + 2 tbsp.
Sugar with water
Sieved besan flour
Roasted besan flour
Besan with ghee/clarified butter
Sugar Syrup (one string consistency)
Besan with ghee/clarified butter
Besan = ghee mixture in sugar syrup
Reaching rolling consistency
In rolling consistency
In greased tray
Cut and ready
- Sieve the besan / bengal gram flour and keep it aside.
- Roast besan flour with a tsp of ghee/clarified butter, until the raw smell goes off (be careful it should not be burnt).
- Take 1 cup of ghee/clarified butter in a bowl, add in the roasted besan little by little and mix it well with the ghee/clarified butter (Be sure no lumps should be formed). Keep it aside, until the sugar syrup is ready.
- Grease a tray with ghee and keep it aside/
- In a non-stick vessel, take sugar and water, let it boil, stir once in a while and wait until it reaches one string consistency.
- Pour in the ghee + besan flour mixture, start stirring and keep in medium flame.
- Keep on stirring continuously, else lumps would be formed.
- When the mixture begins to thicken, pour in ½ cup of ghee/clarified butter, little by little along the sides and continue stirring.
- Stir until it starts leaving the sides of the vessel and comes to the rolling consistency.
- Transfer the mysore pak to the greased tray and level it with a spoon.
- Leave aside for 10 mins, let it get set, cut it to diamond or square or rectangle shape as you wish.
- Take it out after 20 mins and store it in an air-tight container.
Yummy Mysore Pak is ready.
Note: Pour in the ghee + besan flour mixture only after you get one string consistency in sugar syrup, also at the final stage besan flour should come to rolling consistency. These two stages are very important else the mysore pak will become hard. Cook in low flame, once you add the mysore pak + Ghee/Clarified butter mixture.
Rasgulla is a syrupy dessert popular in North-India and is traditionally offered as bhog to Goddess Lakshmi, at Jaganath Temple in Puri. It is made from ball shaped dumpling of Chhena and cooked in light syrup made of sugar.
Rasgulla is my all-time, I could remember very well in my childhood days my grand pa, use to get me rasagulla tins and we both sit and eat like anything. Wonder, why I haven’t tried this Rasgulla all these days. Now it’s time for Rasagulla, just like that I made it. I could never stop eating rasgulla, until the tin is empty 😛
Rasgulla is very simple, easy and less time consuming (15 mins) only when you have paneer. It just takes 40 mins to prepare paneer and then rasgullas. Never wait, a must try and a simple recipe. Let us move on to the recipe…
Do check out my Home-made Paneer in this link: https://madraasi.com/2015/09/27/homemade-paneer/.
Do check out my Dessert recipes in this link: https://madraasi.com/2015/09/27/rasagulla/.
- Paneer – 200 gms
- Sugar – 4 tbsp
- Water – 1 litre
- Maida / All Purpose flour – 2 tsp
Homemade Paneer / Cottage Cheese balls
Paneer getting boiled in sugar syrup
All purpose-flour sprinkled over the paneer balls
All-purpose flour with water to a paste
Rasgulla is almost done
- Bring the paneer to room temperature, if its store bought keep it in warm water for 10 mins.
- Crumble the paneer and then knead them well with your palms and roll it to a dough.
- Take small portions of paneer, roll them to balls and keep it aside.
- Meanwhile, boil the water along with sugar in a thick bottomed sauce pan and let it boil.
- Drop the paneer balls gently to the boiling water.
- Cover with the lid and allow it to boil for few mins (5 mins).
- Mix all-purpose flour with a tbsp. of water to a paste, remove the lid and sprinkle the paste over the boiling water, cover again with the lid and let it boil for another 5 to 10 mins.
- Remove the rasgullas to a bowl along with the sugar syrup.
Serve at room temperature.
Note: Sprinkling water mixed with all-purpose flour is to bring rasgullas fluffy and soft. I have used home-made paneer for preparing this Rasgullas.