Mini – Jangiri – yummy South-Indian Sweet!

For all the sweet lovers out there! Here is a very simple and awesome recipe for a juicy and yummy jangiris – a home-made South Indian sweet.

A jangiri is a festive dish, our grandmas and great grandma used to make for almost every festival, be it Diwali or new year celebrations, even for all of our family functions, especially for weddings and baby showers.

Most of these recipes work because they have been tried and perfected a lot of times by them. This is one such recipe, handed down to me through my family. It has been made easy and simple so that anyone can make it! All you need is some sugar, urad dhal and some inspiration to start you off!

Ingredients:

Serve: 50 mini jangiris

Urad dhal – 1 cup

Sugar – 2 cups

Water for the syrup – 1 cup

Cardamom – 2 nos. split

Lemon juice – a few drops

Oil – for frying

Rose water – a few drops (Optional)

Method:

For the Jangiri:

• Take 1 cup of urad dhal in a bowl. Clean it thoroughly and let it soak in water for a minimum of 2 hours. Then, drain the water completely.
• Add the soaked urad dhal in your mixie jar. You can also use your grinder for better result. Grind the dhal into a fine paste. Add very little water (maximum of ¼ cup of water) while grinding. The batter should be thick and paste like. Thicker than your idli batter consistency.
• Now add the food colour of your choice – I went for orange –red here. Mix well and transfer the batter into a piping bag. Make a tiny hole. You can also use a zip lock cover or an empty sauce bottle!
• Heat Oil in a pan. Flat bottom pan is preferred. The oil should be just about 1 inch deep.
• Make swirly circular patterns with the batter. Practice them once or twice before, if you want. They don’t have to perfectly round or anything. So don’t worry. Let your hands do the magic!
• Flip and fry evenly on both sides, till the jangiris turn crunchy and a little translucent. Remove them from oil and set aside. Repeat the same process to fry all the jangiris.
• Once you have fried all the jangiris, set them aside.

For the sugar syrup:

• In a new thick bottom pan, take 2 cups of sugar and water just enough to dissolve the sugar. Bring it boil, all the while, keep stirring.
• The syrup should reach 1-string consistency. You can check this by taking a pinch of the syrup between your fingers, and stretching it slowly. if you can see a thin string while pulling away your fingers, the syrup is ready.
• Add a few drops of lemon – this will prevent the syrup from further crystallization. And add a few drops of rose water and 2 nos. of crushed cardamom.

Bring it together:

• Dip the jangiris one by one into syrup. Allow it to stand for 2 – 3 minutes on either side. Once the jangiris absorb the syrup. Take them out and allow it to air dry for an hour. Your yummy tasty juicy jangiris are ready! Enjoy!

Method (with pictures)

Preparing the Jangiri:

• Soak 1 cup urad dhal for minimum of 2 hours. Drain the water completely.
• Grind the soaked urad dhal in your mixie or preferrably grinder to get a smooth paste. Add very little water (Should not be more than 1/4 cup)

  

• Now add the food colour of your choice – I went for orange –red here. Mix well and transfer the batter into a piping bag. Make a tiny hole.

  

• Heat Oil in a pan (oil should be just about 1 inch deep). Make swirly circular patterns with the batter in the hot oil. They don’t have to perfectly round.
• Flip and fry evenly on both sides, till the jangiris turn crunchy and a little translucent. Remove them from oil and set aside.

   

• Repeat the same process to fry all the jangiris. and set them aside.

  For the sugar syrup:
  

• Take 2 cups of sugar in a thick bottomed pan. Add water just enough to dissolve the sugar.
•  
• Bring it boil, all the while, keep stirring. The syrup should reach 1-string consistency.

   

• Add a few drops of lemon, a few drops of rose water (optional) and 2 nos. of crushed cardamom.

   

  The Final Step:
  

• Dip the jangiris one by one into syrup. Allow it to stand for 2 – 3 minutes on either side. Once the jangiris absorb the syrup. Take them out and allow it to air dry for an hour.

   

• Your yummy tasty juicy jangiris are ready! Enjoy!

   

So what are you waiting for? Do give this recipe a try and let us know your thoughts in the comments sections. Keep following this page for a lot more authentic and tasty recipe. Happy cooking 🙂