Jangiri

Jangiri is a very popular sweet in south india.Wedding feasts in south india are mostly accompanied by this glossy,flower shaped(slurpy!!:))sweets.I think this celebrity sweet had enough intro,so lets go dig in the recipe :) This post is also my second guest post on thasneen cookery website.

Source:Inspired by Vahchef

INGREDIENTS:

Urad dhal - 1 cup
Rice flour - 1 Tbsp
Food Colour(red) - 2  to 3 drops
Ghee/Oil - to fry
Sugar - 2 cups
Rose essence - 4 drops
Cardamon powder - 1/4 tsp
Sliced Almonds/Pistachios/Saffron - for garnishing (opt)
Lemon juice - 1 Tbsp(opt)

METHOD:

1. Soak Urad dal for 2 hours.
2. Drain the water and grind  urad dhal to a fine paste.Add the rice flour along with food colour,pulse it for a few times till it is completely mixed.

3.The consistency of batter is checked by putting a drop of the jangiri batter in water.If it floats,then it has the right consistency.Pour the batter into Ziploc bag and pierce a hole in it.

4.Heat Oil/Ghee about 1 inch in a wok.Once the oil is heated,pour the jangiri batter starting from center in swirls to form a circle and also by making small circles on the sides.This art of drawing jangiri is completely your choice.Make it into swirls or a normal circle or any twisted shapes as far as you like it :) 

5.Cook jangiri on both sides.

6.Meanwhile,Heat sugar in a pan along with water to immerse the sugar.Boil it till it becomes thick.Then add the cardamon powder and rose essence.Add lemon juice if desired to stop crystallizing of sugar.Transfer it into the sugar pan and immerse it for 2 to 3 minutes.

Garnish with sliced almonds,saffron and serve hot.Enjoy!!

SCRIBBLED NOTES:

• Adding lemon juice stops the sugar from crystallizing.Don't add too much because it will change the taste of jangiri
• Add few tablespoons of water while grinding if you find it difficult to grind.