How To Make Jhangri recipe
Jangri is a traditional Indian dessert commonly made with Urad dal and it is especially prepared during Diwali festival. The main ingredients used to prepare the jangris are corn flour, sugar, urad dal, and oil.
• Urad dal – 200grams
• Sugar – 1 kg
• Corn flour – 200grams
• Lemon – 1
• Cardamom powder – 1 teaspoon
• Oil for deep fry
• Red food color – 1 teaspoon
• Soak the urad dal in water for 6 hours, then clean it with water and grind it a smooth paste, the batter should be like idly batter.
• Now take out the batter from grinder into a mixing bowl and add 200grams of corn flour powder, and mix it well.
• Add corn flour powder slowly and ensure that no lumps are formed.
• Then add a teaspoon of food color into the batter and mix it once again.
• If necessary add corn flour powder and a teaspoon of food color into the batter and mix it well.
• Now switch on the stove and heat a wide bottomed pan.
• Then add sugar(1 kg) and water just to immerse it, and mix it well.
• Let it boil for 5 minutes.
• Boil the sugar syrup till it gets to one string consistency.
• Now add lemon juice (extracted without seeds) and mix it once.
• Now switch off the stove.
• Then add cardamom powder into the sugar syrup and stir it once.
• Now take another wide bottomed pan and heat it.
• Then add oil for deep fry and heat it.
• Now take a thick cotton cloth with a piece in the center and make a hole at the center for piping the jangri.
• Then add a ladle of batter in it and fold it diagonally, now gather all the corners and twist the cloth and hold it tightly.
• Once the oil is heated, reduce the flame and then start piping out the jangris.
• Now draw two circles over the oil and again draw small rounds without stopping.
• Just practice for 3 times and then you will get the correct shape.
• Fry them in medium flame and cook the other side by flipping it using a steel rod.
• Check the jangri with hands, if it is little hard then it has to be cooked for some more time.
• Once cooked, remove the jangris from oil and drop them into the sugar syrup.
• Press it gently with a ladle inside the sugar syrup and allow it to soak for 2-3 minutes.
• Repeat the same process with the rest of the batter is done.
• Then remove the first batch from the sugar syrup using a spatula to drain the excess sugar syrup and keep it aside.
• Repeat the same process for rest of the jangris.
• Transfer the jangris to a serving plate.
• You can little warm water into the sugar syrup is it thickens by the time you finish making jangris.
• Fry should be done in medium flame.
• Rest the jangris for a day if you don’t feel that the sugar syrup I not absorbed well.
• They can be stored up to two weeks.
• Don’t crowd the vessel with too many jangris.
• Cool completely in order to store in an airtight container.
Serving size: 1 jangri
• Total fat – 6g
• Dietary fiber – 4.5g
• Protein – 6g