Jangri

Jangri / Imarti / Jahangir / Jaangiri is a sweet dish originated in India and very popular all over the country.  It is made by deep frying black gram batter in a circular flower shape and then soaked in sugar syrup. People get confused with Jalebi which is thinner and sweeter than Jangri. This is a traditional sweet  made and served to friends and families during festival and weddings. 

I have tried making this sweet for the first time, couldn't get that perfect shape and taste but over all it was a good try. But believe me try couple times and you will get that perfect shape and taste. This recipe goes to day 3 of Blogging Marathon 113 under the theme " Traditional Sweets ".

Ingredients:

Udad dal / Black gram  1 cup
Sugar 2 cups
Corn flour 1/2 cup
Cardamom powder
Red food color 1/4 tsp
Oil for deep frying
Pinch of salt

Preparation:


Wash and soak dal for at least 7 hours.
Drain water, wash it once again and grind it to smooth paste.
Add little water to make smooth.
Add pinch of salt, corn flour and mix thoroughly for about 6-7 minutes.
Heat a flat pan, add sugar and 3/4 cup water.
Mix and bring it to boil.
Add cardamom powder, food color and cook till the syrup thickens like 1 string consistancy.
Now heat oil in flat and 2 inch deep pan.
Add the dal batter in a zip lock and make a small hole to the edge.
Just like you make jalebi press gently to make  2 circles and then give it a flower shape rotating circularly.
This is little tricky for the once who are trying for the first time, but believe me try it couple times you will get there.
Fry on both sides till done.
Transfer the fried jangri to syrup and let rest in there for 10 minutes.
Remove once the jangri soaks up the syrup.
Serve hot or at room temperature, store in air tight container for up to 5 days.

Check to see what my fellow bloggers are cooking for Blogging Marathon 113.