Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation.
Recipe source for me: Our beloved Jegatha achi , who was the binding factor of most us. I have never met anyone like her. She was the most dedicated and trustworthy lady for anyone who approach her.
This is my mom's most favorite sweet.She got the recipe from her chithi, Jegatha achi (we fondly call her thoothukudi achi). I admire that grandma very much because of her hospitality. She became my mom's mom and supported her, gave her a beautiful life and made all of our lives beautiful with her love and care. She used to buy clothes for us for all the Diwali and sometimes gold jewelry too. Her gift for my wedding is very special for me, a beautiful ring. Most of my happy memories include her and she is a proof that God created some special women resembling angels.
'According to aachi, 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. |
Jangiri served. |
2)Makes 20 to 25 palm size jangiris if we are grinding using an Indian mixie. If we are using an Indian wet grinder, then we will get 50 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:)
update:
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:). |
For making 80 - 85 big size standard jangiri , we may need the following proportion.
Urid dal - 3 1/4 cup
raw rice - 5 tbsp
Soak them together for 3 hours and grind with 1 tsp salt, food color, pinch of baking soda.
Sugar syrup:
sugar - 5 cup
water - 2 cup
consistency - till we see bubbles around sides , one string stage. Add cardamom powder - 1 tsp and rose essence - few drops.
For deep frying:
Use 2 cups of corn oil and 1 cup ghee.- in a shallow frying pan.
Don't let the fried jangiri soak for more time. Just dip, flip and let it soak less than a minute. Take out and let cool before storing.
34 comments:
looks yummy .. well explained .. bookmarked it
Yummmm!!!!! Feel like having one right away :-)
OH..Wow..Perfect jangiri..these are my hubby's fav..I am definitely book marking it :)!
Thanks a lot for sharing dear!!
US Masala
OMG ,u made them so perfectly ...u r gr8 dear ...2 to 3 times i tried to make jelebi but failed :-( ,ur jangiris r simply awesome ...thanks for sharing dear
Satya
http://www.superyummyrecipes.com
Jhangri looks really yummy and has come out perfect
Thank you friends.
Tasty and delicious jangiri. Your effort in making jangiri at home is appreciated,not many try at home. Thanks for making it sound very easy :):)
Satya: Thanks dear.
The real challenge lies in squeezing the batter. first we should concentrate on making a small circle, i.e, catching the ends in the hot oil is the difficult part. Once you have established that small circle, then without breaking we can easily bring that shape.
Looks perfect and beautiful dear, yum...
http://treatntrick.blogspot.com
Omg, they looks really super prefect and very tempting..
Dear Viki
How are you? I have become very irregular at blogs...I will catch up.
I was just looking for this recipe. We call it " Amriti " in Bong ...made from Udad dal...but never had the correct recipe. Your detailing is so amazing!! Now I am confident I will be able to make it.
Book marking it
Have a nice weekend
Wow..so yummy jangir..so perfectly made.
First time to your blog.. Love your space.. Jangiris look really delicious and perfect.. Sure to bookmark this recipe and try it soones.. :)
Hi,
wow...wow..jaangiri!!!
yummy...i love it...
Sameena@
www.myeasytocookrecipes.blogspot.com
you made that at home? beautifully made. looks delicious and very well explained.
The best jangiris i've ever seen is here..Looks yummy & mouthwatering :)
Wat a fantastic recipe...loved the vibrant tasty color...! just wanna grab the plate da..awesome..:)
Arre va! What perfect and appetizing jangiris! They're very grabbing-worthy!
Nandini's Food Page
wow..hats off you, you made jalebi at home...my DH loves it..great click..
Wow you have done so perfectly and it exactly looks professional.. I really love only homemade ones more than store bought. Aweosme job!! Wish I am there to enjoy few fresh jangiri.. hey courier me when u make next time :)
perfect jangiris!! well made! bookmarked!
perfect jilebi my evertime favorite, i knlow its not easy to get such a perfect shape for this jilebi.. good and yummy yum
Hey Viki..Like whats this ?? perfection or what ??? Jangris look so perfect..juicy and tempting..absolutely delicious..This is a real torture for ppl like me who want to give up on sugar..but will luv to try it yaar..Sorry I couldn't stop by and leave a note these days..hope to keep up now onwards..
WOW..jalebi..feel like grabbing one from the screen and indulge myself..mm..delish!
Wow..looks so tempting,feels like having one right away...nice recipe
super jangiri,
mouthwateing recipe
Dear viki
perfect jangiri. and awesome clicks.thanks for sharing. i tried it.its taste was good but a small problem. it was not that much crispy. the consistency of batter was correct.is it becoz of the problem with the sugar syrup?. pls help me... expect a reply
Evaa: Thanks for trying this dear. 1.Rice flour can be increased by a tbsp to get the stiffness.
2. Take out the sugar soaked jangiri just after a minute from the syrup, otherwise it gets soggy.
3. If you need more stiff ones, heat the syrup to get a 2 string consistency and add a tsp of lemon juice to it (prevents crystallization). Now you can soak the jangiri till the next batch is ready. It will not be soggy now.
4.Let them cool completely before storing in containers. So place them in big platters to loose the heat.
Hope I am clear now. Thanks for asking dear. Have a nice day!
Anonymous friend: Thank you for trying this friend. I am very glad that u tried and got it. The success of a recipe for my viewer makes me extremely glad.
First time on your blog. Your jelebi caught my eyes at first...This is sooo yummy & perfectly done!! Loved all ur recipes :)
Looks perfect and pics sobeautiful dear,i love sweets..this makes me hungry..........
Jangiri is a favorite sweet to me and my family. I tried this recipe.it cameout superb! Thank a lot!
Hi Viki akka,
I had no idea how to contact you. How are you? I remember you had said Happy new year, I replied back but I guess you did not see it. Hope you are doing well. I am moving to the US in November. Not sure where exactly yet, but maybe CA. Would love to meet you. Not met any tamilians so far(on my visits). My fiance is malayalee, so I have met them. Take care akka, and see you God willing..
Maria
Hi Maria,
Very glad to see your comments. We are in New Jersey. Happy to know that you are coming to US. I will mail you my contacts. (mail id in next comment in your blog...you can erase it after noting), welcome to USA.
Eager to see you, Keep in touch,
Take care,
love,
Viki
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