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.
Double Ka Meetha is one among the most familiar Hyderabadi Cuisine, which is a must in their weddings and most of the occasions. This is my first try towards Double Ka Meetha, as RAMZAAN special. Let me share the recipe…
For my other dessert recipes, click here.
Double Ka Meetha
- Bread slices – 8 nos
- Milk – ½ litre
- Sugar – 8 tbsp
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Almonds / Badam – 5 nos
- Pista / Pistachios – 6 nos
- Saffron – few strands
- Clarified butter / Ghee – 5 tbsp.
Thicken Milk mixture
Bread slices getting roasted
Bread slices getting dipped in sugar syrup
Double Ka Meetha
- Boil 2 to 3 cups of water in a bowl, add in the almonds/badam and pista and cook for few mins or until the skin of the nuts oozes. Remove from fire, bring it room temperature. Remove the skin and keep it aside.
- Boil the milk in a heavy bottomed sauce pan, add in 5 tbsp of sugar, stir well to get dissolved.
- Sprinkle cardamom powder and keep cooking the milk in medium flame, until the milk reduces to ¼ th, original portion.
- Meanwhile, prepare sugar syrup – by boiling water along with sugar, cook until the syrup thickens.
- Take the bread slices and halve them to triangle shape.
- Heat a tbsp. of ghee/clarified butter in a pan, add in the bread slices one by one and continue frying on both sides until it turns golden brown or dark brown.
- Remove from fire, dip the bread slices in the sugar syrup and transfer it to a plate.
- Finely chop the badam/almonds and pista, keep it aside.
- Roast cashew nuts and raisins in ghee, until they turn golden brown and keep it aside.
- Arrange the bread slices as you desire, pour in the milk mixture over the bread.
- Sprinkle the chopped almonds/badam and pista all over the bread and then sprinkle the fried cashew nuts and raisins with few strands of saffron.
Serve hot or chilled or at room temperature.
Want to beat the heat with Ice Cream, but don’t want to go outside the home, here is my No Cook, No Egg, No essence, No food color, Naturally flavored, very easy and simple Ice Cream with fresh home grown Mint Leaves (motivated by NUTTY SQUIRREL) – MINT ICECREAM.
I would say this Mint Ice cream, a perfect coolant to beat the heat. Also being a mint maniac, I liked this to the core. When it comes to Mint Ice cream, I would say the perfect amount of mint should be induced
Benefits of Home-made Ice cream: You can enhance the sweetness as per your taste buds, you can add the perfect the amount of ingredients to enrich your flavor.
Do check out my other summer recipes in this link: https://madraasi.com/recipes/beverages/
Mint Ice Cream
- Mint leaves – 15 sprigs
- Fresh Cream – ¾ cup
- Full fat Milk – 1 cup
- Sugar – ¾ cup
Milk and Fresh cream together in abowl
With powdered sugar
Grounded mint leaves
Stirring all together
About to set
Scrapped and to the blender
Grounded and getting to the container
Getting set in the container
Mint Ice Cream
Mint Ice Cream
- Boil the milk and wait until it comes to room temperature.
- Grind the sugar to a fine powder and keep it aside or you can go for powder sugar.
- Separate the mint leaves from the stalk, rinse in running water and keep it aside.
- Take the mint leaves and blend them well by sprinkling a tsp of water to a coarse paste.
- In a wide mouth bowl, pour in the fresh cream, milk and add in the sugar, whip them just for few mins until fluffy.
- Pour in the mint paste to the bowl and whip them well for 3 to 4 mins.
- Pour it to an air-tight bowl and freeze it for almost 8 hrs.
- Remove it from the freezer (it looks like ice crystals), scrap it.
- Blend all the scrapped ice (ice crystals) together along with 2 to 3 sprigs of mint leaves (if needed to enhance your taste buds).
- Blend them nicely as it should be thick and creamy.
- Again pour it in an air-tight container and freeze for 10 hours.
- Remove the container from freezer, once the ice cream comes to perfect texture.
Scoop and serve chilled.
Note: You can also have ice-creams with soft and spongy cakes, I like to have vanilla ice-cream with sponge cake. I would prefer to have this mint ice-cream with coffee cake. You can adjust the sugar level (a tsp) as per your taste buds, I have induced medium level of sugar.