Jangiri

Jangiri happens to be my mother-in-law's favourite sweet. My first attempt at making this sweet was a super hit. The texture and taste were close to my expectations. However, there is always scope for improvement and for getting the perfect texture. If you have the idea that it is difficult, try this recipe. quick and super easy. The sugar syrup with a subtle rose flavour which oozes out when you bite into a perfectly made jangri is irresistible. :-)

Preparation Time : 30 minutes (excluding soaking time)
Soaking Time : 1 hour
Cooking Time : 45 minutes 
Makes - 15 to 20 palm sized jangiris

Ingredients

For the batter

Urad Dal - 3/4 cup
Salt - a pinch
Orange Colour - 1/2 tsp(liquid) / a generous pinch(powder)
Water - 1/4 cup + 2 tbsp(if using mixie) / little less than 1/4 cup (if using grinder)
Oil - for frying 

For the sugar syrup

Sugar - 1 cup
Water - to soak the sugar
Orange Colour - 4 -5 drops
Rose Essence - 1 tsp

For second syrup(thin)

Sugar - 1 cup
Water - 1 cup

Procedure

1. Soak urad dal for one hour. Grind it with the required water in mixie / grinder 
2. Finally add the colour and salt and mix one last time in the grinder for uniform mixing
3. For the first sugar syrup mix water and sugar and boil on a medium flame till you get a sticky syrup(just before one string consistency)
4. Add the colour, essence and set aside.
5. Similarly prepare second sugar syrup by boiling sugar and water to a thin syrup consistency.
6. Pour the batter into a piping bag with round nozzle (7 / 8 ) or use a ziplock bag with a small hole pierced in it. (I used a ketchup bottle)
7. Heat oil for frying in a wide shallow pan. The oil should be about 1 1/2" deep to soak the jangiri while frying. Heat the oil on a low medium flame.
8. When small bubbles start appearing in the oil, start piping the jangris in the oil. Pipe two circles and then start piping smaller circles over the  first two circles on the outer edge in a loop formation and finish by turning the batter onto the center so that the shape doesn't open. I have attached a simple diagram to help you with the design :-) 

9. At a time you may be able to pipe 4 - 5 jangiris. Once cooked on one side, turn over using a stick and cook the other side. When it turns a nice orange, and cooked with no raw patches, pick it up and drop it in the first syrup.
10. Repeat step 8 and when the next round of jangiris are ready, remove the first batch of jangiri and drop in the second syrup, drop the second batch in the first syrup. While putting the second batch in the second syrup, transfer the first batch out to a dry vessel / container.

11. Repeat steps 8, 9, 10 till all the batter is over.
12. The jangiris are ready. However, they will need to soak and absorb all the syrup which takes about half a day. So you have to be patient. :- (
13. Delicious, rose flavoured jangiris are ready.

Notes

1. If the jangiris turn too crisp, it won't soak in the syrup. It needs to be slightly soft but cooked.
2. The first syrup should be slightly warm.
3. If you find  the syrup thickening or if your first syrup becomes thick, add a little water, heat gently, add lemon juice to avoid further thickening and crystallization.