Jhangiri or Jangri is an Indian popular sweet which takes place in top five festival recipes. Jangri is also like a dessert which can serve after meals..The difference between jalebi and jhangri is, jangri made by urad dal batter in circular shape fritters then it soaked in sugar syrup.well,jilebi also looks like jhangri,but it made by maida and some times with or without yeast too..Even though both crispy deep fried sweets may looks same,but there was a lot of difference in the taste.Last two years back I tried jilebi by following manjulas kitchen and they came out perfectly also.But, my little photography knowledge failed in clicking..Some,how this kind of deep fryings sweets needs lots of time and patience to cook which are lack on my side. Pre-preparations,deep frying again sugar syrup,all these steps looks like long chain with kids can`t concentrate on recipe n clicking.But,still I tried little bit to take some step wise clicks which may help ful to you all.
DH close friend who is a chinese always asks about this round circle sweets(he calls like this) So,on DH request I made this last week and sent to him..Don`t about him,but DH was happy.;)
To make this kind sweets need time and patience.If your are a mom of little kids,keep them busy in drawing,playing or in watching cartoon.Making jhangri is like multi tasking.You deep fries one side again dipping in syrup and then removing out quickly.If you soak for few more minutes they may puff up like rasagullas balls and you will miss the crispy ness.So,what I want to say is,when you are fit and strong start process of this and cook with patience..Enjoy each bite n serve with smile always...
CATEGORY-INDIAN SWEETS/JHANGRI
RESTING TIME-4-5 HOURS
PREPARATION TIME- 20 MINUTES
COOKING TIME- 30 MINUTES
WHAT YOU NEED
Urad dal/mina pappu-1 cup
sugar-1-1/2 cups
food colour-1-2 pinches (orange or yellow)
salt-2 pinches
saffron strands-few(optional)
cardamom powder-1 tsp
lemon juice-1/2 tsp
oil-for deep fry
HOW TO COOK
Wash urad dal twice and soak in fresh water for 3 hours.Grind into fine paste by adding very little water using blender/mixy jar.batter should be in thick form like vada batter.
To this add pinch of salt,colour and mix well...
In a bowl take sugar and add enough water.(until sugar immerse/covers).Usually I adds 1/3 cup of water for 1 cup sugar.turn on heat and let it boil..Once it comes in one string consistency turn off and lemon juice n close with lid.
In another kadai heat oil for deep fry.Keep it in low flame.
Now take a piping bag which we use for cake decorating.Choose small nozzle and place urad dal batter in it.
Check oil,is hot or not by dropping little bit of batter.then start piping in circular motions.Put the nozzle side down into oil and rotate your hand in clock wise position to draw swirls in oil.
pipe three medium size jangris at a time or four small..Fry well in medium heat.Don`t wait until turns very dark brown colour.
Once it turns into light brown remove with deep fryer ladle.Place these in warm sugar syrup.Soak for 3-5 minutes then remove..
After 10-15 minutes and dip jangris again in syrup for 2-3 minutes.Your jangris are ready.serve warm :)
STEP WISE PICS-EASY TO DO
MAHAS NOTES
The big mistake of mine is choosing big round shaped nozzle.actually I missed my small nozzle and later after the whole process got it in sink.;)
Small nozzle gives perfect size and good circle shape. Don`t load kadai with huge jangris,Pipe minimum three and fry well.
If urad dal batter looks thin in consistency add 1-2 tbsp of rice flour.
Don`t make syrup too thick,you can`t dip jangris.
You can use cover with small hole or cleaned ketchup bottle instead of piping bag.
You can fry in ghee,if you don`t have any problem with calories :)
I recommend to use big wide pan for sugar syrup.it`s easy to dip and remove for jangris.
(:WISH YOU HAPPY SANKRANTI TO ALL :)
(:SWEET FOR HAPPY OCCASIONS:)
