with clear pictures right now, but I am preserving the jangiris to click it, may be in another couple of days I will update this post with more pictures :-)
Yields - 40-45 Mini Jangris
For the Jangri Batter
Urad Dal - 1.25 Cups
Red Food Color - A Pinch
Sugar - 2.5 Cups (you can increase up to 3 cups)
Water - 3/4 Cup
Cardamom Powder - 1 Tbsp
Red Food Color - a pinch
How to make syrup
- Boil water and sugar in low flame. when all the sugar dissolves increase the temp to medium flame and add cardamom powder and a pinch of red food color.
- When the syrup foams well do check the syrup consistency.
- For soft jhangri/jangiri the syrup should cross half string and it should not reach one string consistency.
- If it crosses one string consistency the jangiri never turns soft it will be crispy.
- Also if the syrup is runny and doesn't reach even a half string consistency then you can't keep it out for more than 2 days, they form fungus if it doesn't have right sugar, so sugar syrup is the key for this recipe do check it in the Video.
- Soak urad dal for 1 hour.
- Drain the excess water and grind the dal in mixie or grinder for 35-40 minutes.
- Add a tsp of water if needed while grinding and before wiping off the batter from the grinder add food color and wipe it off.
- The right consistency batter should be fluffy and smooth, also when you add a spoonful of batter in water it should float immediately and batter should not be runny.
- If you feel the color is dull add more red food color and aerate the batter as shown in video before piping it.
- Make the piping bag/ziploc ready, by cutting the edge to make a small hole as shown in video, or you can use plain round cake decorating tool tip as well.
- Simultaneously heat the oil in a pan/wok.
- Heat the oil to high temperature and while making jhangiri reduce the flame to low.
- Squeeze/Pipe the urad dal batter in oil, make 4-5 for a batch, once done increase the flame to medium.
- Flip the jhangiris and cook till the oil suppress and they turn light and crisp.
- Make sure they cooked well otherwise jangiri will have raw smell and it loses its shelf life, note one more key point for this recipe.
- Drain the excess oil using paper towel and dip it in the already prepared sugar syrup.
- Make sure the sugar syrup is warm and till next batch is fried you can soak the jangris.
- So repeat the above steps till you done with the raw urad dal batter.
- You may have more syrup even when you taste the jangiris they may half soft and half crisp, so what you have to do is, warm the remaining syrup and pour over the jhangris.
- Repeat 3-4 times at least with 1 hour interval so they become soft at the end.
- That's it if the syrup is of right consistency and in chill weather you can keep them at room temperature for 5 days maximum.
- Make a little big hole to get fatty jangiris :-)