Jangri recipe
Jangri recipe, also known as imarti is an Indian dessert with lentils dunked in sugar syrup. Perfect for special occasions like Diwali.
Learn how to make jangri perfectly with these fine details even beginners can succeed!
Servings: 25 Jangri
Ingredients
- ¾ cup Urad dal whole, white (Muzhu ulundhu)
- 1 teaspoon Rice flour optional
- ½ pinch Orange food colour
- 1 pinch Salt
For Sugar syrup
- 1 cup Sugar
- ½ cup Water
- ½ teaspoon Lemon juice
- 4 drops Rose essence or 2 teaspoon pure rose water
- 1 pinch Orange food colour
Instructions
Batter
- Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.
- The batter should be fluffy and smooth. Mix a pinch of salt, food colour and rice flour(if desired) and mix well.
- Hope you can see how fluffy my batter is yet not thick like paste. That's how it should be.
Sugar syrup
- Heat the sugar with water and after it starts boiling, let it boil for 3-4 minutes. Let flame be medium once it starts thicening. Do not boil in high flame.
- Half string consistency will be right for this, just when a string starts to form is enough(ilam kambi padham).
- Add lemon juice, food colour and lastly essence and mix well. Switch off the stove.
- Take a zip lock cover and make a hole with a thin nail as shown in the picture. The hole should be very tiny.
- You can use cloth as well, but make sure the hole is tiny, otherwise jangri may not look good.
Make Jangri
- Fill half the cover with the batter and first practice doing in a plate.
- Draw two circle as shown and over it,draw small swirl like circles over it. Just practice 2-3 times you will get it right. Mine is also not perfect see? ;) But you will get it right.
- Then heat a broad, flat bottomed pan with oil.
- Once oil is hot, keep the flame in low. The oil should not be fuming, just medium heat.
- Start drawing jangris in the oil, repeat the same to make few per batch depending on pan size.
- Once the jangris gets cooked and becomes light, turn over and cook till crisp.
- Then take out carefully and transfer to the sugar syrup. I used chopsticks for this, which works out very well.
- Dunk the fried jangris in hot sugar syrup for 2 minutes or until you fry two batches.
- Take out and keep in another plate and repeat with other jangris as you fry.
Notes
- Use grinder or a mixie which will give you a fluffy batter. I am not sure about food processor.
- I didn't use rice flour since my jangris were coming out nice without it too. Use if you are grinding in mixer or if you feel water. Otherwise not important.
- While making hole in the cover, do not heat the nail red hot,just heat it a little and make a hole. Otherwise, the hole will become big.
- Oil should always be heated medium flame, otherwise, the jangris will blow to a bigger size and become brittle or soggy.
- Use only flat bottomed pan, with less oil as mentioned.
- If you want you can use ghee too but use 50 percent oil 50 percent ghee.
- Jangri should be light enough to absorb the syrup, if its too heavy(dense), then it won’t.
- Keep for a day if you don't feel that the sugar syrup is not absorbed well by jangris. You will be able to smell rose flavor as it you give standing time.
- And lastly, if you are not comfortable with drawing the jangri shape,please,do make a comparatively bigger hole and make mini swirl like rings as they give as mini jangris in some shops, it will come out very cute!