Thursday, October 31, 2013


Whole white urad dal  - 1 cup
Raw rice - 2 TBSP
Sugar - 4 cups
Water - 1 cup
Saffron strands - 1/4 tsp
Rose essence - 1 tsp
Oil - for deep frying
Orange food color - optional ( I used saffron for the color)
Zip lock bag or piping bag with round nozzle

Here is a video on how to make jangiri.

  1. Soak urad dal and rice for 1 hour.
  2. Drain the water and grind with very little water until soft and fluffy.  Add little crushed saffron while grinding the dal.
  3. Place sugar in a pan and add 1 cup of water.  Bring it to a boil.  
  4. Just before it reaches to one string consistency, switch off the flame.  Add rose essence and saffron. 
  5. Prepare the zip lock bag by piercing a hole in the middle of the bottom.  Use a thin hot nail or rod.
  6. You can also use a piping bag with a round nozzle.
  7. Heat oil (fill about 1 inch deep) in a broad skillet on a low flame.
  8. Half fill the zip lock bag or piping bag with the batter.
  9. Press the batter over oil to make a circle and continue pressing along the sides like a coil.
  10. Make like 3 to 4 jangiris at a time.  
  11. Fry until golden brown.  Remove from the oil and drop them in to the sugar syrup.
  12. Press the jangiris down to soak.  Leave them in the syrup until the next batch is fried.
  13. Repeat the process.
  14. If the syrup becomes thick, stop the frying and add little hot water to the syrup, bring it to boil.
  15. Makes about 30 jangiris.


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