Bakery style Jangiri Recipe

ஜாங்கிரி – Jangiri

Jangiri is one of the favourite sweet for our family, especially the mini jangiri from my hometown. I thought the preparation of the jangiri process is very hard and the result is not guaranteed. But I tried this method and it is very easy as well as the result is also guaranteed. I’m so happy to share this recipe for this Tamil Newyear.

Ingredients for Jangiri

Urad dal – 100g (1/2 cup)
Sugar – 400g
Corn flour – 1 tbs
Orange food colour as needed

Directions

Batter Preparation

Soak the urad dal for one hour.
Drain the water from dal, add into the mixie jar.
Grind the dal by drizzling little water like vada batter consistency.
Transfer the batter into a big flat plate.
Mix it in one direction (clockwise direction) by using palm and five fingers.
Do the mixing for 10 to 15 minutes.
Now add the cornflour and food colour.
Mix everything together.
Jangri batter ready.

Sugar Syrup Preparation

Add the sugar and 1/2 cup of water in a pan.
Let the sugar to dissolve completely with stirring and add food colour.
Now switch on the flame and boil until it reaches one string consistency.

Prepare Jangiri

Transfer the jangiri batter into the jangri cloth or a ziplock cover.
If you’re using the jangri cloth, it already has hole. When using ziplock cover, you have to make a small hole in the corner.
If you don’t have confident of making shape in kadai, use paniyaram pan as shown in the picture.
Fill half whole of oil or ghee and let it heat.
When it’s ready, make shapes as shown in the picture.
Flip the jangri to other side when it cooked.
Let the other side also cook as well.
Take out and dip it in the sugar syrup.
Take out the jangiri.
Mini Jangiri ready.

Notes

Don’t soak the urad dal more than one hour.
Mix the batter in one direction otherwise the batter will be rubbery.
If you’re using ghee for frying, it’s best to use paniyaram pan for less use of ghee.
Frying in ghee gives awesome taste and crispiness.
You may add half ghee and half oil for frying.
I usually let the jangiri in the sugar syrup until the next batch comes.
Makes sure the sugar syrup is warm before adding the jangiri.