I don’t know when I started liking Jangri,but I love it like anything…That too,rose flavoured means I just love that divine smell…
My mom and I have tried one or two times back at home,before marriage,but never succeeded…
Recently when my mom visited to my place,she bought from Adyar anandha bhavan,the mini jangries,but that rose flavour was missing,as now a days,in sweet shops they use ghee for frying,mostly the ghee smell is dominating…then my mom suggested trying of my own…
Then I searched in you tube for videos for better understanding… Before also always this jangri will be in my back of mind and I have book marked our friend EC’s Jangris too…but you know,I was scared to try,if it doesn't comes out well… But when I saw Vah chef’s video,It gave me a lot of confidence and as my mom was with me we decided to try it out..I got a overall idea from the video and made one day!! To Our surprise it was not bad at all and we all were satisfied-that includes my husband(who is not fond of jangris), and my son,who loves it just like me .
It was very easy for me to make jangri,this is the fourth time I am making….but you know very difficult to take pics,gazillion times i had to wash hands and take pics….But its okay,its for my future reference and for you all,so I can forget abt it .
And I am assuring you all,that it will come out well if tried with interest…Not very complicated!! Do try it once and let me know.
Ingredients:(yields 30 medium sized jangris)
|Whole white urad dal/Muzhu ulutham paruppu||3/4 cup|
|Rice flour (optional)||1 tsp|
|Orange food colour||1/2 pinch|
For Sugar syrup:
|water||Just to immerse the sugar|
|Lemon juice||1/2 tsp|
|Rose essence||4 drops|
|Orange food colour||A pinch|
- Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.( Approximately less than 1/4 cup).The batter should be fluffy and smooth).Mix a pinch of salt,food colour and rice flour(if desired) and mix well.
- Heat the sugar with water just to immerse it and after it starts boiling,let it boil for 3-4 minutes.Add lemon juice,food colour and lastly essence and mix well and 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.
- 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.
- Then heat a broad,flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
- The oil should not get fully heated,when it starts forming small,small bubbles in the bottom,then draw jangris in the oil,repeat the same to make many.
- Once the jangris gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup. I used Chop sticks for this,which works out very well.You can use the one they use for turning paniyaram…Dunk the fried jangris in hot sugar syrup for 1-2 minutes and take out carefully and arrange it a plate.Give a 1/2 hour standing time.
Ready to enjoy!!!
This is like my long time dream come true,I am satisfied with the taste,so if you too carve for jangris,please do try at home and let me know…..