This yummy delight is one of my favorite sweets. I got the recipe from my dear dad and tried it out for Diwali 2008. Guess the pictures speak for themselves... And all my friends will definitely vouch for the taste :)... This was my big success in the first try...
Ingredients
1 cup urad dal (split black gram)
2 tsp rice flour
1 pinch saffron color (orange food color)
1 cup to fry oil or ghee
2 1/2 cups sugar
1 cup of water
Chopped Pistachios for garnish.
1 cup urad dal (split black gram)
2 tsp rice flour
1 pinch saffron color (orange food color)
1 cup to fry oil or ghee
2 1/2 cups sugar
1 cup of water
Chopped Pistachios for garnish.
Method
Wash and soak the dal for 1 - 2 hrs. Drain the water completely and grind to a very fine paste (until you reach a thick paste like consistency ). Just sprinkle water as and when you grind. Add add saffron color and rice flour and mix well. Put this mixture to zip lock bag and this is ready to pipe. For the sugar syrup, add sugar and water and heat it in a pan. Bring this to a boil and close to 1 string consistency. Remove it from the flame and set the sugar syrup aside.
In another flat bottom shallow pan, heat the oil / ghee for frying. Place this in medium-low heat, so that the Jaangris cook evenly. Pipe the urad dal mixture. Use a wooden skewer or a fork to gently turn the Jaangris and cook them on both sides. Using a spatula may break them. Once the jaangris are cooked ( you will know this when the bubbles in the oil subside), remove them from the oil and put them into sugar syrup as shown. Just soak them for 2 - 3 minutes and remove it onto the serving dish. Garnish with chopped pistachios and serve. This recipe makes 12 - 15 Jangris.
Always try out new recipes in smaller batches :)
For the piping bag, Take a thick Zip-lock bag reverse it .Heat a small nail and pierce the center of the zip lock bag. By doing this you not only create a perfect hole in the center, but also seal the edges. By this way the hole will not tear apart when you apply the pressure while piping the mixture.
For Grinding - Use a food processor / Grinder as this aerates the mixture properly. If you use a Mixie or a blender make sure you do not over heat the mixture and grind for shorter intervals.
For the perfect batter consistency - Mixture should be a fine paste, and should fall like a string when you drop it. This is the right consistency.If it is very thick , sprinkle a little water and thin it out. (If the paste is thin, add another tsp of rice flour - But this will alter the taste and texture of the jaangri).
For the perfect shape - Appa says this comes only with practice...So practice by piping for a trial run on a plate, before you pipe into the oil. Do not give up !! if you do not get it right the first time...You will definitely get it in the 3 or 4 round. Start off with a clockwise motion, draw a big circle. This will be your base. Over this use smaller anticlockwise circular motion to create the overlapping petals.
For Sugar syrup consistency - If the sugar syrup is undone, the jangris may become soggy. If the sugar syrup reaches 2 string consistency or if it boils for a longer time, It will form crystals.
Always use a flat bottom shallow pan to fry the jaangris. This will be easier when you pipe the mixture into the hot oil and help the jaangris float in the oil. Depending on the size of your pan, you will be able to pipe 4 - 5 jangris in one set. This gives enough room for the jaangris to cook evenly.
In another flat bottom shallow pan, heat the oil / ghee for frying. Place this in medium-low heat, so that the Jaangris cook evenly. Pipe the urad dal mixture. Use a wooden skewer or a fork to gently turn the Jaangris and cook them on both sides. Using a spatula may break them. Once the jaangris are cooked ( you will know this when the bubbles in the oil subside), remove them from the oil and put them into sugar syrup as shown. Just soak them for 2 - 3 minutes and remove it onto the serving dish. Garnish with chopped pistachios and serve. This recipe makes 12 - 15 Jangris.
Important Tips & Tricks
Always try out new recipes in smaller batches :)
For the piping bag, Take a thick Zip-lock bag reverse it .Heat a small nail and pierce the center of the zip lock bag. By doing this you not only create a perfect hole in the center, but also seal the edges. By this way the hole will not tear apart when you apply the pressure while piping the mixture.
For Grinding - Use a food processor / Grinder as this aerates the mixture properly. If you use a Mixie or a blender make sure you do not over heat the mixture and grind for shorter intervals.
For the perfect batter consistency - Mixture should be a fine paste, and should fall like a string when you drop it. This is the right consistency.If it is very thick , sprinkle a little water and thin it out. (If the paste is thin, add another tsp of rice flour - But this will alter the taste and texture of the jaangri).
For the perfect shape - Appa says this comes only with practice...So practice by piping for a trial run on a plate, before you pipe into the oil. Do not give up !! if you do not get it right the first time...You will definitely get it in the 3 or 4 round. Start off with a clockwise motion, draw a big circle. This will be your base. Over this use smaller anticlockwise circular motion to create the overlapping petals.
For Sugar syrup consistency - If the sugar syrup is undone, the jangris may become soggy. If the sugar syrup reaches 2 string consistency or if it boils for a longer time, It will form crystals.
Always use a flat bottom shallow pan to fry the jaangris. This will be easier when you pipe the mixture into the hot oil and help the jaangris float in the oil. Depending on the size of your pan, you will be able to pipe 4 - 5 jangris in one set. This gives enough room for the jaangris to cook evenly.
This is a time consuming recipe... but the final product is worth all the effort. It is real fun to make your own plate of Jangri... Am sure you will enjoy this...!!!
Wow--can't wait for the recipe!
ReplyDeletePretty amazing Sangeetha! I can't wait to see you Jangri recipe either. The biggest challenge with Jangri is perfecting that shape. When you post your recipe, throw in tips and trick for perfecting the design as well:-)
ReplyDelete-- Shammi
Nice one. Waiting for your specialty - Vethakozhambu :)
ReplyDeleteSriram
@Aspasia - You got the recipe now. I am not sure I know you, anyway Thank you for visiting my page :)
ReplyDelete@Shammi - Chk out.. I have thrown in the tips ;)
@Sri - Definitely Sri, my mouth has already started watering for vethakozhambu and Potato kari...Will post that soon.
wow!very detailed and perfect recipe:)
ReplyDeletebut I dont have the courage to make this:)