Jangiri

Jangiris are authentic sweet from Tamil Nadu and taste delicious when hot. I thought Jangiris were very difficult to make at home, but what I thought was wrong only after I tried them out. Actually the authentic Jangiris are made in a specific shape with a circle and spirals around them. As I am just a beginner I just made them is some random shape. Taste is what matters!

Makes around 50 ( Depending on the size. I made them very small so it would be easy to eat)

Ingredients Required:

Urad dhal - 1 Cup

Rice flour - 4 tblspn

Orange food color - pinch

Salt - pinch

Oil for deep frying

Sugar Syrup:

Sugar - 2 Cups

Water - a little more than 1 Cup
Lime Juice - 1 tsp

Rose essence - 1 tsp

How to make?

Soak the urad dhal for 1 hour and grind into a fluffy dough.

Add the salt and food colour while grinding so it mixes well.

The dough should be soft and fluffy so it is easy to squeeze into the pan for deep frying.
Add the rice flour and mix well. To check the consistency, take some dough in the hand and drop it from the top.If it forms a string while dropping down then it is of correct consistency.

If the dough turns out to be watery then add a little rice flour to make it into correct consistency.

To make sugar syrup: 

Add the sugar and water in a vessel and heat it until the consistency is of one string.

Keep heating the syrup in warm. Add the lime juice to avoid the crystallization of sugar.

Heat oil in a pan for deep frying the jangiris in medium-low heat.

Take a ziploc cover and make a small hole on one of the corners with a pin or scissors. 

Fill the ziploc cover with the jangiri dough.

Start squeezing out the jangiris directly in the oil into some desired shape so it does not open up in the oil. So try making a circle and some randon design on it. Do not squeeze out in the same place as the dough will not cook well.

When the Jangiri turns to a orange color and is fried well, drop it in the sugar syrup. Let it be in the syrup for couple of minutes so it absorbs the sweetness.

Serve Jangiri hot, or store in an air tight container.