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.
Wish you all a HAPPY RAKSHA BANDHAN
Thought of preparing something innovative for RAKSHA BANDHAN. Why not to mingle two states for a dish. As a tamilian, tamil cuisine is my favorite and next coming to the other state, recently I tried out Gujiya (Nuts Gujiya) and my family liked it to the core, so thought why not to take Gujiya for the other state.
Gujiya is a sweet dumpling made with maida and stuffed with khoya, nuts… Maa urundai (Rice flour balls) is one of the traditional and authentic Tamil dish which is shaped as lamp known as Maa Vilakku and offer to god. We lit this lamp with ghee and cotton wig, and do prayers.
As a result here comes my “MAA GUJIYA”, I stuffed this Maa urudai to the gujiya and fried it. As it was trial, I was little scared whether it will work out. But the dish was mind-blowing and heavenly, which got over in minutes. My kids wants to prepare once in a while. Let me share the recipe…
Taking it to the Fiesta Friday #133 hosted by Angie@thenovicegarderner.
- Rice flour – 1 cup
- Cardamom powder – ¼ tsp
- Coconut Jaggery (crushed) – 1 cup
- Ghee/Clarified butter – ¾ cup
- Maida – 2 cups
- Salt to taste
- Oil for deep frying
Maa urundai rolled to fill in Gujiya
Filling getting ready
Ready to fry
- Stuffing – Maa urundai
- Crush the jaggery using mortar and pestle.
- In a wide mouth bowl, mix rice flour, jaggery and ½ cup of ghee. Mix them well with your hands for a min.
- Take these rice flour mixture in a blender and blend them just for a min and transfer it to a same bowl.
- Hold them to small balls (lengthwise) and let it rest for 10 mins.
- If you are not able them tight pour the leftover ghee and continue the process.
- For dough:
- Take maida, ¼ tsp of salt together in a bowl, mix them well.
- Pour water little by little and start kneading the flour to a dough.
- Divide small portions of dough, roll them to small balls (lemon size) and keep it aside.
- For Maa Gujiya:
- Flatten the maida balls with a rolling pin.
- Place it in the gujiya press, keep the maa urundai at the center, and close the lid tightly.
- Remove the excess dough from the press, gently remove the gujiya from the press.
- Continue this process with leftover dough.
- Heat oil in a kadai, once it’s hot, gently drop in the gujiya’s one by one, and cook until they turn golden brown.
- Cook in medium flame, swap the sides and cook them.
- Drain the oil and continue this for all the gujiya.
Serve hot by drizzling little condensed milk or colorful tutty frutty and finely chopped cherries.
Note: Stays fresh in an air tight container for a week.
Also check out my other Raksha Bandhan recipes – Jeera Poli, Milk Poli, Phirni, Maa Gujiya.
For more snacks recipes – CLICK HERE.
Badhusha is my all-time favorite, right from my childhood. I could very well remember during the 7th month of my first pregnancy I had almost 1/2 kg of Badusha a day, and when later diagnosed high sugar level, stopped having them, so badusha has special place in my life 🙂
Making of Badusha / Badhusha at home –
Badhusha is prepared using maida/all-purpose flour, yoghurt/curd and butter, later deep fried in oil and then soaked in sugar sryup. Very easy and simple Diwali sweet recipe, that can be prepared perfectly by beginners too. Let us move on to the recipe…
CLICK HERE for more snacks recipe and CLICK HERE for more Diwali recipes.
- All-purpose flour / Maida – 1 ½ cups
- Melted butter – ¼ cup + 1 tbsp (room temperature)
- Curd / Yogurt – 1 ¼ tbsp.
- Cooking soda – ¼ tsp
- Water – very little
- Salt – a pinch
- Oil for frying
- Sugar – 1 cup
- Water – ½ cup
- Lemon juice – ½ tsp
- Pistachios – 10 nos
Butter, curd/yogurt and cooking soda
Whisked to a creamy paste
With maida/all purpose flour
Rolled to a soft dough
flatten and then pierced at the center
Again pierced at the center
Getting deep fried in the oil
Removed from the oil
Getting soaked in sugar syrup
- Soak pistachios in warm water for 20 mins, drain the water, peel the skin and chop them ito fine pieces.
- Take melted butter, cooking soda and curd/yogurt in a wide mouth bowl. Mix it well, until it becomes a creamy paste.
- Add maida/all-purpose flour and a pinch of salt to the paste and mix well with your hands, ot would form as bread crumbs.
- Pour in a tbsp of water and softly knead the dough to a ball (can add if water if needed, but only add little by little).
- Allow the dough to rest for 30 mins, so that the dough would become soft.
- Take 1 cup of sugar and ½ cup of water in a kadai and keep it in medium flame, stir once in a while until it reaches the one string consistency (sugar syrup).
- Divide the dough into small balls, flatten them, pierce a hole in the center, and again continue rolling it a balls and continue the above steps for 3 times.
- Heat oil in a kadai (medium flame), gently drop the flatten badhusha one by one, swap the sides and cook until they turn golden brown (should be cooked in medium of low flame, else badhusha would be burnt and inside would not be cooked).
- Once when the sugar syrup starts thickening, pour in the lemon juice, give a stir, so that it would not crystalize. Remove from fire.
- Gently drop in the badusha to the sugar syrup and swap the side after 5 mins, after another 5 mins, remove it to a plate.
- Garnish with finely chopped Pistachios.
Store it in an air-tight container, once the badhushas are completely cooled, it stays fresh for 2-3 days.