jangri recipe, how to make jangri recipe | Imrati recipe
Jangri recipe with step by step photos. A deep fried traditional Indian sweet with simple ingredients
whole urad dal
Few drops of orange or red food color
A pinch of salt
Urad dal soaked water for grinding
For sugar syrup
Few drops of rose essence
Few drops of food color
To make jangri batter
Wash urad dal well and soak for 4 hours.
Drain and reserve the water for grinding.
Take urad dal in a wet grinder and grind to very very softand fluffy batter. Just sprinkle the reserved water to ease the grinding.
The batter should raise in volume multiple times and be soft as butter.
To make sugar syrup.
Heat sugar and water together in medium flame.
Once the sugar is completely dissolved start checking the consistency.
Once the sugar syrup reaches sticky stage switch off the flame and add food color, rose essence. Mix well. You can add few drops lemon juice to avoid crystallization.
For making jangri
Take the batter in a mixing bowl. Add salt and food color. Mix well. Take the batter in jangri cloth or zip lock bag with a tiny hole at the bottom or ketchup bottle.
Heat a flat bottom kadai with oil. Do not add much oil. Just 1 inch is enough. Oil should be medium hot and not fuming at any point.
Make swirls in hot oil. If you are not comfortable making swirls just make small rounds.
Fry till crispy and golden brown.
Drain excess oil and dunk in the sugar syrup for 2-3 minutes.
Arrange in a plate and drizzle the sugar syrup all over. Serve jangri after 30 minutes.
1. The frying pan should be of flat bottom
2. Do not add too much oil for frying
3. Do not over crowd the pan. Fry 3-4 at at time.