Mini Jangri Video Recipe

Mini Jangri : For every Diwali festival Murukku/Chakli , Adhirasam and Soft Jangri/Jhangiri are must at home, Diwali is incomplete without it. So this year I made both Mini Soft Urad dal Jhangri and medium Jangri to share with neighbors. This time I have recorded the jangri making in single hand, do check the video here. So this recipe has no step wise pictures instead I have given the video link. Also if you find trouble in watching the video do check my another version of soft jangiri recipe, that recipe has both mixie / food processor and grinder version with step by step picture. The weather is cloudy for past 15 days, so I could not come up with better 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 Jangri

Ingredients for Mini Soft Urad dal Jhangri Jangri Batter
Urad Dal – 1.25 Cups
Red Food Color – A Pinch

Old post updated with recent pictures and video 🙂

For Syrup
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.

Mini Jangri Preparation

• 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.

Notes

1. 1. Make a little big hole in the piping bag to get fatty jangiris 🙂
   2. Add 2tsp of rice flour or soak 1tsp rice with urad dal , so you may know they are well fried when they turn light crisp.
   3. Either use grinder or food processor (mixie) to grind the dal.
   4. The key for the perfect well soaked jhangri is warm the leftover syrup (when they get thick add water) and pour over the jhangris several times or until they completely soaked.
   5. Also note the sugar syrup should not be so thick if it reached beyond the right consistency then you have to add water and adjust it, otherwise the jangri looks crisp and never ever syrup gets absorbed by them.

Shelf Life

• This dal based jhangris has less shelf life.
• So immediately after a day or two store in refrigerator for later use.
• Warm the chilled jaangris before you serve.

The Complete Video Tutorial of Jangiri Making

Printable Recipe

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Mini Soft Urad dal Jhangri Jangri Recipe with Video

Diwali is incomplete without Adhirasam, Murukku and Mini Soft Urad dal Jhangri. So this year prepared both mini and medium Jangri to share with neighbors. This time I have recorded the jangri making in single hand, do check the video tutorial shared in the post

Ingredients

• Urad Dal - 1.25 Cups
• Red Food Color - A Pinch

For Syrup

• Sugar - 2.5 Cups you can increase up to 3 cups
• Water - 3/4 Cup
• Cardamom Powder - 1 Tbsp
• Red Food Color - a pinch

Instructions

How to make syrup

1. Boil water and sugar in low flame.
2. when all the sugar dissolves increase the temp to medium flame and add cardamom powder and a pinch of red food color.
3. When the syrup foams well do check the syrup consistency.
4. For soft jhangri/jangiri the syrup should cross half string and it should not reach one string consistency.
5. If it crosses one string consistency the jangiri never turns soft it will be crispy.
6. 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.

Mini Soft Urad dal Jhangri Preparation

1. Soak urad dal for 1 hour.
2. Drain the excess water and grind the dal in mixie or grinder for 35-40 minutes.
3. 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.
4. 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.
5. If you feel the color is dull add more red food color and aerate the batter as shown in video before piping it.
6. 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.
7. Simultaneously heat the oil in a pan/wok.
8. Heat the oil to high temperature and while making jhangiri reduce the flame to low.
9. Squeeze/Pipe the urad dal batter in oil, make 4-5 for a batch, once done increase the flame to medium.
10. Flip the jhangiris and cook till the oil suppress and they turn light and crisp.
11. 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.
12. Drain the excess oil using paper towel and dip it in the already prepared sugar syrup.
13. Make sure the sugar syrup is warm and till next batch is fried you can soak the jangris.
14. So repeat the above steps till you done with the raw urad dal batter.
15. 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.
16. Repeat 3-4 times at least with 1 hour interval so they become soft at the end.
17. 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.

Recipe Notes

1. Make a little big hole in the piping bag to get fatty jangiris 🙂
2. Add 2tsp of rice flour or soak 1tsp rice with urad dal , so you may know they are well fried when they turn light crisp. 
3. Either use grinder or food processor (mixie) to grind the dal.
4. The key for the perfect well soaked jhangri is warm the leftover syrup (when they get thick add water) and pour over the jhangris several times or until they completely soaked.