Jangiri /Jhangiri – Diwali Special [300 th Post] With Video

Hello friends,

Today I am so happy that this post is a double dhamaka for me, because this is my 300^th post and my blog has reached 3.1 lakh pageviews. First of all I would like to thank each and every one of you for your kind support and encouragement that made all this possible. When I started this blog, I never thought I would be able to come this far. This journey of blogging is marvelous, the happiest part is meeting lot of new friends virtually and learning lot of new things every day. I would once again like to thank all of you for showing your love with your kind and beautiful words. To celebrate this lovely moment I made Jangiris as a special treat to each and every one of you. As you all know Jangiri is a traditional and authentic South Indian sweet made with Urad dal with out any fermentation and soaked in sugar syrup made especially during festivals and special occasions.

Here’s how to make Jangiri/Jhangiri with step by step photos…

Ingredients

Urad dal/Ullundhu	1 cup
Food color [Orange]	¼ tsp
Salt	One pinch

For Sugar Syrup

Sugar	1 ½ cup
Water	Just enough to immerse the sugar
Food color [Orange]	One pinch
Elachi powder	¼ tsp
Rose essence	4-5 drops
Lemon juice	½ tsp

Preparation Time: 2.30 hrs [Soaking & Grinding]
Cooking Time: 45 minutes
Makes : 35 Jangiris

Method

Wash and soak the dal for 2 hrs. Drain the water and wash it with fresh water and then grind it with little water [about ¼ cup] similar to the vadai batter. The batter should be fluffy and soft.

Add pinch of salt and food color to the batter and mix really well.

To prepare sugar syrup, heat the sugar with the water and let it boil for about 3-4 minutes. Add the food color, cardamom powder, lemon juice and mix well. Now switch off the stove. Finally add the rose essence after you switch off the stove.

To make Jangiris, take a ziplock cover and make a small hole [cut with scissors].

Fill the ziplock bag with the batter and try to make jangiris as shown below in a plate. Do two or three circles, then make small circles over it along the circumference.

Heat oil in a flat bottomed pan, the oil should be shallow not more than 1 inch deep.

Once the oil is hot, start making jangiris directly in the oil in low medium heat.

As soon as they are cooked transfer them to the hot sugar syrup. Let it soak for at least 3 minutes and then keep them on a tray.

Repeat similarly for rest of the batter to make Jangiris.

Here's the video  of how to make Jangiris easily ...

Yes friends this is my first video in my blog and happily sharing with you...

Suggestions:

• The batter must be light and fluffy. It should not be heavy because it will not absorb the syrup.
• Use only flat pan to make jangiris and also less oil is better otherwise it will be hard to make jangiris as they will keep moving.
• Addition of lemon juice will prevent crystallization of sugar syrup.
• Please try to avoid bangles because you will be working directly over hot oil, so the metal gets heated fast and might burn your skin.

Thank you all for visiting my blog, please keep coming back for more authentic and traditional sweets of South India.

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Until then I am signing off…