Thursday, 8 November 2012

Jangri, Urad dal Jalebi

Its Diwali time and I am in the midst of dusting and cleaning and of course making Namkeens and Mithais....My home is a flurry of activity but I am totally loving it. Infact I just wait the whole year for this festive. Dunno know where I get this much energy but this time of the year I am into a maniac mode!!!! 

You can call Jangri a South Indian cousin of North Indian Jalebi or Imarti!!!!!!

Basically they look similar but their texture and flavours are totally different....Jalebi is made with Maida and Jangri with Urad dal. This again is a very simple recipe as all the ingredients required for this recipe are readily available at home. 


1 cup             Urad dal
1 1/2 cup       Sugar
Ghee/Oil        For frying
1 tsp              Elaichi powder
a pinch          Kesari colour


Soak Urad dal in water for atleast 2 hrs. Wash and drain the water and grind in a mixie using very little water. The batter should be like the wada batter. 

Prepare the sugar syrup by boiling the sugar with just enough water to cover the sugar. The sugar syrup should be of one string consistency that is a drop of syrup should leave one string between your thumb and finger. Add a few drops of lemon to the syrup to prevent the syrup from crystallising. Add the kesari colour and the elaichi powder and mix.

Heat Ghee in a flat bottomed pan. 

Take a zip lock bag and fill it with the batter. Make a small hole in it.

Now squeeze the bag and make the jangris in the ghee. You can shape them like jalebis or be a little more creative and make a imarti like pattern. Cook on low flame till crisp. 

Now dunk the hot jangris in warm sugar syrup for 10 mins. Remove on a plate and serve.

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