Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation.
This is my mom's most favorite sweet.She got the recipe from her aunt(chithi, who was in Tuticorin) I admire that grandma very much because of her hospitality. 'According to her, this is a very simple sweet, that can be prepared without much grocery or special equipments'. After trying it my own, I too acknowledge her words:)
Happy Krishna Jeyanthi!
Ingredients:Urad dhal - 1 1/2 cup
(whole black gram without skin)
Rice flour - 3 tbsp
(1 tbsp rice flour per 1/2 cup of urad dhal)
baking soda - a pinch
(very small pinch...too much will make jangiri puffy and oily)
orange food color - a pinch
(I mixed the red food color and yellow kesari powder to get this color)
salt - 1/4 tsp
oil(to deep fry) - 200 ml
sugar - 3 cup
water - 2 cup
rose essence - 3 drops
cardamom powder - 1/4 tsp
Method:Soak urad dhal in water for 2 hours. If possible keep the soaking inside refrigerator to avoid jangiri drinking the oil.(Yes, sour urad dal batter may absorb more oil).
Grind the dhal with very little water to a thick batter. (The batter should be like a softened butter).
Mix the food color, rice flour, salt, a pinch of baking soda and run in mixer again.(Don't keep the batter for long time. Immediately start making jangiri, else it will absorb oil. The perfect jangiri should not be oily).
Fill a zip lock cover with this batter and cut a very small hole in a corner as shown in figure. The hole should be approximately of 4 mm diameter size and not more than that.
|Jangiri batter filled in zip lock cover.|
(The authentic procedure calls for making a jangiri cloth. For making that cloth, select a new cotton cloth (bigger than a men's kerchief) and make a small hole using a sharp skewer and do 'satin stitch' around the hole very tightly like a button hole. The hole should be of 4 mm diameter).
In the mean time add sugar and water in a wide mouthed vessel and bring it to a boil. Heat the syrup till it reaches the single string consistency (oru kambi patham in Tamil). It means, if you pour the syrup using a spatula, the last drop should drip like a single string. If heated above that we will get double string and finally the crystallization will occur. So stop with the single thread consistency. Switch off and add the flavoring agents.
Now heat a wide wok with enough oil (1.5 cm high) and wait till its sizzling hot.
Now reduce the flame to minimum and squeeze the jangiri batter in the hot oil.
First make a two or three concentric circles in clockwise direction and then make swirls like petals in anticlockwise direction. (see the image below). Flip once and put the crispy jangiris in sugar syrup.
Let the jangiri soak for a minute or till the next batch is ready.
Take the soaked jangiri out and arrange in a plate.
Jangiri is ready!
|Top and bottom views of jangiri, showing the pattern.|
Note:1)The jangiri should be stiff and not soggy. The rice flour helps in getting stiff jangiris. But the tubes of the jangiri should be filled with sugar syrup, just like a honey comb:)
2)Makes 20 to 25 palm size jangiris. It can stay good for almost 3 days in room temperature and can be stored for three weeks in fridge.
3)The jangiris are usually made during Deepavali or any Indian festival.
But they are mainly served as one of the desserts in Tamilnadu marriages.
4)We can make a double layered jangiri also, by doing some circles over the swirls again. These mega jangiris are called 'kalyana jangiri', which are usually made in a bride's home to give to the bride groom's family as 'carry home gift' along with many other snacks and goodies:)
I made this jangiri for a party in hubby's previous office on Dec 5 2012, as per his wish:)
|Glad that it came up to my satisfaction and hubby kept a lion's share for himself:).|