Jangri

Jangri a famous Indian sweet is a look-alike of its equally popular counterpart - Jalebis. While jalebis are made from all-purpose flour(maida), jangris are made from Whole Urad Dal.It is called as Imartis in UP , where two versions of it - a soft  & a crispy one are made. (thanks sangeeta for sharing this info !)
Having a hugeeeeeeeee sweet-tooth my love for jangris is understandable. Though i knew how to make the sweet, till date i was never inclined to make it because Sri Krishna Sweets is nearby and my craving is just a hop, skip and run to the sweet joint !


The Bloggers Marathon by Jayasri featuring recipes from Raks Kitchen was the perfect motivator to get the lovely sweet to my kitchen. The step-by-step tutorial and the alluring pictures from Raks triggered my lazy bones; my hubby who just came home after work also tried his hands in piping (i took a short video of the same).


Generally a separate cloth is used for piping which has a small hole made from a heated metal skewer or nail. It is then stitched around to make it perfect for use.
I used a small polythene bag with a tiny hole at the closed end and also a butter paper shaped as a cone with decent results. While the butter-paper cone did produce some dainty looking jangris, i needed to re-make a new cone every time the filling was over. Thus the polythene bag or zip-lock transparent pouch (as used by raks) made more sense in terms of continuity .


After making it, i realised it is not too hard to make and with a little interest and loads of love the sweet can be made often !

What Goes:-  (approx 15 mini jangris excluding some funky designs by yours truly)


For the Batter:-

• Whole white urad dal - 1 cup (approx 100-125 gms)
• Rice flour -1 tbsp
• Orange food colour1/2 pinch
• Salt - a pinch
• Water -less than 1/4 cup

For the Sugar Syrup:-

• Sugar - 1 cup
• Water - just enough to immerse the sugar
• Orange Food Colour- a pinch
• Lemon Juice- a squeeze 
• Rose essence - few drops (optional)

For the piping:-

• Zip lock cover /small polythene bag/cloth/butterpaper(limited use)

How:-

Soak Urad Dal for 2-3 hours and grind it to a smooth paste. The batter was really fluffy and smooth(i used grinder, u can also use a food processor or mixer).

Now mix the salt, food colour and the rice flour; the batter for the piping is ready !

Making the sugar syrup is very easy and breezy.  Heat the sugar with just enough water and allow it to boil for 3-4 minutes. Add essence, food colour and the lemon juice. Set aside.

Take the small polythene bag (or zip lock cover) and make a small hole as shown. Alternatively a cone from the butter paper also served the purpose.

Heat a flat botomed vessel with oil and let it remain on low flame ! I used a metal skewer for turning over the jangris (u can also use chopsticks)

Now fill the pouch with the batter, hold and press the cone/pouch and draw jangris by making a circle and swirling small coil type rings around it. 

The short video clip (my hubby's piping it pretty) will help to make better looking jangris--

Once the jangris get cooked turn them over gently and let it cook crisp. 

Now dunk them to the sugar syrup. Let the jangris absorb the flavoured  syrup for 2-3 minutes.

Take it out carefully and let it stay for sometime before you devour ! Enjoy !! 

Linking it to the Blogger Marathon - Raks Kitchen by Jayasri

Also to Sandhya's MLLA:32 event announcement by Susan