Jangiri

Ingredients list for Jangiri

• 1 cup Split black gram skinless
• 1/4 cup Rice
• as required Edible orange red colour
• 5 cups Sugar
• 6 Green cardamoms
• 1/4 gram Saffron (kesar)
• 6 drops Rose essence
• to fry Ghee

Method

1. Soak the dal and rice together for about 45 minutes. Drain and grind with the colour to a soft, spongy mixture with a coarse texture.
2. Sprinkle just enough water so that it does not become too thin. Grind the cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.
3. Boil sugar with 500 ml water and prepare syrup of single thread. Strain or clarify the syrup, add the saffron, rose essence and the cardamom powder.
4. Remove from heat but keep syrup hot. Heat ghee/oil in a shallow flat kadai (jalebi kadai). Take one ladle full of batter in the Jangiri cloth, hold tightly and press the batter through the hole into the hot oil.
5. For the traditional design, make a small circle, make scallops in anti-clockwise direction over the first circle. Then make another circle and end at the starting point.
6. Make small batches and fry on both the sides till crisp and light golden brown. Drain the hot Jangiris and dip into the sugar syrup. Keep it pressed in till the Jangiri absorbs enough syrup.
7. Drain the excess syrup and keep on a flat plate. Repeat this process till all the batter is used up.

Nutrition Info