Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet

Jangri

Yields: 35
Ingredients for the batter
Whole urad dal - 1 cup
Corn starch - 1 tsp heaped
Salt a pinch
Orange food colour little
Sugar syrup
Sugar -3 & 1/2 cups
Water - 2 & 1/2 cups
Crushed cardamom - 4
Rose essence - few drops
Orange food colour -little
Other ingredients
Oil to deep fry

Jhangiri

Method
Wash whole urad dal for 2 to 3 times & soak in water for 2 hours.
Drain the water add the dal to a wet grinder.You can use a mixi but i prefer wet grinder.
Grind the dal to a very smooth fluffy batter by sprinkling water little by little in intervals.
Take a bowl of water drop some batter into the water if the ball floats on top then this is the right consistency.
Remove the batter into a bowl add a pinch of salt,food colour & corn starch,mix it well.
Fill this batter into a zip lock bag & make a small hole in one corner of the bag.

Jhangiri

Take sugar & water in a vessel boil this till it reaches to a 1/2 string sticky consistency.
Switch off the flame add the colour,essence & crushed cardamom powder.
Heat oil in wide pan in medium heat pipe out the batter directly into the oil to form a flower patter.
Deep fry both sides till crisp,remove & dip them into the warm syrup.
Place it immersed for couple more minutes & remove.
Your Jhangri is ready to eat!

Notes:
a) Wash urad dal 2 to 3 times to get rid of the smell.Otherwise when you eat the Jangiri it will have a raw smell.
b) Always grind the batter in wet grinder.Add water little by little in intervals.
c) While frying make sure the oil is in medium heat.
d) After couple batches if your sugar syrup thickens to get back to the right consistency  add some hot water give a boil and switch off.
e) Some add rice flour instead of corn flour/corn starch.

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