Happy's Cook

Sunday, November 04, 2018

Jangri Recipe | Mini Jangri | How to make Jangri | Diwali Special Recipe

I never thought that I would make Jangri at home and the blogging journey is pushing me out of my comfort zone to explore more recipes. Last year I made Boondhi Ladoo and Tirunelveli Halwa, and I was jumping in joy when I achieved the perfect outcome. This year I was planning for Jangri and I tried it this Friday. It tasted so yummy; however, I was not satisfied with the shape and size. I made a big hole in the piping bag and the Jangri was very big than I expected. Also, I was struggling to take a decent photo and the output was not up to my satisfaction. So, today I made it again and I am really happy about the result. Do check out my other Diwali Collections too. Let's move to the recipe:
Whole Urad Dal - 1/2 Cup 
Salt - 1/4 tsp 
Orange food color - 1 or 2 drops 
Rice Flour - 1 tsp(optional) 
For the Sugar Syrup: 
Sugar - 3/4 Cup 
Water - 1/2 Cup
Orange food color - 1 or 2 drops 
Cardamom Pods - 4 
Rose Essence - 1/2 tsp(I didn't have so skipped it) 
Lemon - 1/2

1. Soak the Urad dal for 2 to 3 hours. Then grind it in a grinder or mixie until really soft and fluffy. I used my grinder for grinding and I ground it for about 30 to 35 minutes by adding a very little water. The batter should be exactly like Medhu Vada batter and if dropped in a bowl of water, it should float on the top. (see below picture) If using mixie, grind it until the batter is smooth and you can fluff it up by beating with your hand for a few minutes. You can add a tsp of rice flour or more if you could not make the thick batter as required. I didn't add any rice flour. 
2. Now add the salt and orange food colour. Mix it really well until everything is combined. Now the batter is ready.
3. In a vessel, heat the sugar and the water. I used raw sugar, hence the colour is mild brown. When the sugar dissolves, add the orange food colour and crushed cardamom pods. Boil the syrup until it thickens and when you touch the syrup it should be sticky. Switch off the flame at this stage. The syrup should not reach one string consistency and it should be before that stage. (approximately half string stage). To know more about one string consistency check my Boondhi Ladoo post. 
4. Immediately after switching off the flame add the lemon juice. This is done to prevent the crystallization of the syrup.  Add rose essence if using. Keep it covered. Meanwhile, fill the batter in a piping bag or ziplock bag. (It should be like our Mehandi cone) Trim the bottom of the piping bag and form a small hole.
5. Practise the pattern on a plate before drawing in the oil. If you want to draw the flower pattern, just draw a circle and make small circles on top of it continuously. Else you can make mini Jangri by drawing circles over and over. ( I have a video for this on my Instagram highlights). Heat oil in a flat-bottomed pan as shown below. Don't add more oil, because it will be difficult to draw jangri. (Approximately 1 to 1.5-inch oil level is enough). When the oil is medium hot, reduce the flame to low and start making jangri.
6. Flip and cook the other side as well. Cook until the jangri is crispy and the 'shh' sound ceases completely. Drain it from the oil and drop it carefully in the warm sugar syrup. 
7. Flip and soak the other side as well, keep it immersed until the next batch is ready. Now remove it from the syrup and arrange it on a plate. I made thin mini jangri and fat mini jangri(because the hole I made in the piping bag was big) as shown below. You can pour the leftover syrup on top of the jangri at the end.
8. I have attached the below picture just to show the making of flower jangri.
The yummy and juicy jangri is ready to be served. Enjoy it with your loved ones this festive season.
Points to remember:
  • The good quality urad dal gives more and fluffy batter. The batter should be thick like medhu vada batter and if it is not thick, add a tsp or more rice flour to adjust it.
  • The correct consistency of the sugar syrup is the stage before reaching one string consistency and if you touch the syrup it should be sticky.
  • The oil should not be heated until smoking hot. It should be medium hot while we draw the jangri. If it is really hot, then we will not be able to draw the pattern and it spreads everywhere. I was adjusting the flame between low to medium throughout the process. If you are not confident, you can take the pan off the flame while drawing the pattern. 
  • The jangri should be fried until crisp else the urad dal smell will dominate and tastes like sweet medhu vada. If the jangri is fat because of the big hole in the piping bag then it takes a little more time to cook.
  • The sugar syrup should be warm while we add hot jangri. If it is cooled, you can heat it before adding the jangri.
  • The leftover syrup can be added at the end and give some resting time before serving the jangri.
  • I transferred the sugar syrup to a narrow pan to make the dipping easy since the sugar syrup was very little.
Warm Regards,
Happy's Cook - Divya

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