JANGIRI I HOW TO MAKE JANGIRI AT HOME I WHITE JANGIRI I IMARTI I DIWALI SWEET RECIPES

Jangiri is our family favorite and we used to get from the shop which is as popular in Dindigul at “Krishna Iyer Jalebi Mittai Kadai” shop. Yeah! They called it as Jalebi and we used to the name also. But after I prepared and clicked the sweet, and then while I am going to name the sweet only, I got to know the name is Jangiri and not Jalebi J The sweet make with urad dal is called as Jangiri and make with maida and curd is called as Jalebi.

Dindigul Jalebi Jangiri is famous here and usually it will be in white color, they don't add any food color. So I wanted to do my native famous sweet and here I have prepared the white Jangiri without any artificial food color or any other essence. In my hostel days, my friends were a big fan of this sweet, whenever I go back to hostel; the sweet was must in my bag. First time I tried in my hands, it comes out really well and we all enjoyed it. 

Category	Sweets
Cuisine	Indian
Soaking Time	30 Minutes
Preparation Time	10 Minutes
Cooking Time	20 Minutes
Yields	3 Cups

Source – My Mom

INGREDIENTS

Urad dal – ½ Cup

Raw rice – 2 Tsp

Water – To require for grind

Sugar Syrup

Sugar – ¾ Cup

Water – ¾ Cup

METHOD

• Wash and soak the urad dal and raw rice together for 30 minutes. 

• Drain and grind the urad dal mixture together with spreads of water till the batter turns fluffy and smooth. It should be in vada batter consistency. 

• Meanwhile, add sugar and water in a pan, boil it for 7-8 minutes or till the stickiness reached and switch off the flame. 

• Heat oil in flat pan for deep fry on medium-high flame.
• Take piping bag or any milk or oil cover (I used oil cover), small cut at the corner of the cover.
• Add the batter to the bag and practice the shape once in plate before going to put in hot oil.
• Pinch small dough into oil to check the temperature.
• Make shapes in the hot oil carefully and fry it both sides till turns golden brown and take it out.

See the video at the bottom of the post, how to shape the jangiri... 

• Then put the jangiri into warm sugar syrup and let it be soaking it for 30 minutes. 

• Drain and keep it in an air-tight container.

NOTE

• Batter consistency should be soft and fluffy, it should not thin or thick.
• Add lemon juice to avoid crystallization but I didn’t add it.
• I ground the batter in mortar and pestle (Aatukkal), but you can do as usual in mixie or wet grinder.
• Sugar syrup consistency is important to soak the jangiris.
• Oil temperature should be in medium flame, if it in low flame it will absorb more oil.
• Sugar syrup should be warm to soak the jangiris, if the sugar syrup cools down, heat it slightly and then soak the jangiris.
• If you like color jangiri, add food color to the batter and mix it well before shape it. 

Here is simple video tutorial - How to shape the jangiri