Saturday, November 10, 2012


Jangiri is everybody's favorite and especially in Tamil Nadu. It was always thought to be difficult to make at home and generally made by the experienced cooks at the weddings. But actually it is not very complicated at all. This Diwali, lets make Jangiri and surprise our families. After checking out a lot of recipes, I zeroed in on this one. I used the ketchup bottle to squeeze out the jangiri.

For Jangiri
  • 1 cup Urad Dhal
  • A pinch of Salt
  • 1 tsp Rice Flour
  • 1/2 tsp Food Colour
  • Oil for deep frying
For Sugar Syrup
  • 3/4 cup Sugar
  • 1/2 cup Water
  • A pinch of Cardamom Powder

  1. Soak Urad dhal in enough water for 2 hrs and grind it as a smooth paste with very less water. It should be like the consistency of buttercream frosting or soft butter. Add salt and kesar color and mix well
  2. Prepare sugar syrup by boiling sugar and water.When one string consistency is reached, switch off the stove or place it on very low heat.This is to avoid the syrup getting caramelized. Add the cardomom powder as well.
  3. Heat oil in a kadai and pipe the jangiris in medium heat. Fry them and drain in paper towel. Do not over fry.
  4. Dip the jangiris in sugar syrup for 2 minutes and arrange them on a plate. Let it stand for half an hour before serving or storing in an airtight container.

Suggestions / Notes
  1. The Sugar syrup is the most important part in this recipe. If the syrup is right, the jangiri will come good. The trick is to keep the syrup warm and stirring. When the syrup just begins to reach the string consistency you should place it in low heat and keep stirring often so that it doesnt become too thick or solidify.
  2. In order to get the shape right when you squeeze into the oil, make sure the oil is on medium heat and also use only just enough oil to cover the jangiri while frying. If you use a lot of oil in the kadai, or if the oil is too hot, the jangiri will rise up and float before even you finish the design and break.

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