Jaangiri

Jaangiri 

Black Gram Dal / Urad dal :  ½  cup

Raw rice : 1 tsp

Sugar :  2 cups

Cardamom : ½ tsp

Orange Food colour : 2 pinches ( I used kesari colour )

Water : Just to immerse sugar.

Lemon juice : 5 to 6 drops

Oil for deep frying. 

Soak dal and rice for 2 hrs.

Drain water completely .

Add a pinch of food colour and grind to a smooth and fluffy batter adding very less ice water just like we grind for Vada batter.  

In a broad vessel, Add sugar in water and prepare sticky syrup in low flame  adding cardamom powder & a pinch of food colour. 

No need to get string consistency.  Do not keep stirring in between while making syrup as it may disturb consistency.    

Add lemon juice and Pour sugar syrup in broad hot pack to make sure  the syrup remains hot.

Fill pipping bag with jaangiri batter .

  If you don’t have pipping bag , you can use zip lock cover and make a small hole at the bottom .

In a broad and flat pan pour oil just to fill half an inch.

Keep the flame in low. Use small burner.

Now start making jaangiri .   You can practice the shape in plastic sheet, before trying directly in oil.  First step is to make 2 big circles for base and next make small circles on top of the big circle.

Have to Deep fry on both sides of the jaangiri.  But no need to fry till it becomes absolutely crispy. 

Use steel rod or Aappam stick to flip jaangiri while frying.

Oil should be in low flame throughout the process.

Immediately soak fried jaangiris in hot syrup for 15 to 20 mts.

Remove from syrup.

Let it come to room temperature.

Store it in air tight flat box. 

Jaangiri sweet should be soft and juicy unlike Jalabi,  which is crispy and crunchy.

Yummy Orange beauty , Jaangiri is ready to serve.

We Can prepare Jaangiri during Diwali or any special occasions.

Note: 

You may end up with leftover sugar syrup which you can make use for making Mummaa Ladoo, Maa Ladoo, Rawa Ladoo, Payathamaa Ladoo by replacing sugar or jaggery.