Jangiri – Sweet – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 2 Cups Urad dhal (available from any store selling groceries from India)
- 1/2 teaspoon Orange/Yellow food colou
- 3 Cups Sugar
- 2 Cups Canola or Peanut Oil
- 6 Cardamom pods
- 2 ml Rose essence (From Sri Lanka/India)
- Jangiri/Imerthi/Jilebi(plain flour) – Sweet
Directions:
This is a mouth watering sweet from South India. The sweet that
I am addicted to and make it all the time at home. Throughout Northern
India you get variations of this Sweet made of plain wheat flour.
Though you get them in India(n) shops, home made is the best.
Procedure:
Soak Urad dhal in water overnight or minimum 3 hours. Wash it
thoroughly and blend it to a smooth thick batter of piping
consistency adding little water at a time. Best blended 2/3 cups
in 3 batches with food coloring.
For piping the batter, you can use a sturdy icing pipe with
round nozzle not more than 5mm dia. Make your own (like I did):
Take a thick cotton cloth 1 x 1 foot; punch a hole 3mm dia in the
centre of the cloth; button stitch it to strengthen the opening
either by machine or hand.
Make the syrup by boiling 3 cups of vegan sugar in 2 1/2 cups water in a
2 litre deep saucepan. Add split cardamom pods and rose essence.
Keep it on low fire on one burner. Leave a heavy ladle for dunking
fried jangiris in syrup.
Heat oil in a frying pan on an adjoining burner on a medium flame.
When the oil is hot make jangiris* one at a time directly over the
oil, one at a time. Make 3-4 pieces per batch. Fry 40-90 seconds
depending on whether you want your jangiris crispy or soggy. Remove
them from the frying pan with a skewer or a ladle and dunk them in the
syrup one at a time. The jangiris tend to float. Do not let them. With
the heavy syrup ladle hold it down. In 30 seconds, they will be well
soaked and ready for draining and laying out on serving tray. Help
yourself hot jangiri. It is well worth the effort!
* Piping jangiris is an art. It took me few attempts to master it. I
will try to explain it. Even if it is not of the perfect shape you will
still enjoy its perfect taste!
Half fill your piping bag. Or put 1/2 cup batter in your piping cotton
(stitched up as described earlier) and gather it from four corners and
hold it like a piping bag. Pipe over the hot oil, an inch above the
surface of the oil, (not a job for a faint-hearted cook) with a steady
hand, a quick 2 rings of spiralling circle closely adjoining each
other (as you pipe it will try to move away); continue piping
small cicles in one continuous thread over the ridge formed
by the spiral and finish when the small circles cover the
entire ridge; break off by stopping the piping. Move the jangiri
away and pipe 2-3 more. You can practice over your batter
itself before trying on the hot oil.
You will enjoy every bit of your effort!
Serves: 15.
Preparation time: 2 hours.
Nutrition Information: Approximately 100-150 Cals per piece depending on the size. 2-3 pieces
per serving is plenty..
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