jangiri

jangri sweet

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use cold water or an ice cube little by little and grind fluffy smooth batter
Mixie or grinder always mix well in between grinding. Wipe the urad dal that sticks to the grinder/ mixie
The batter should be fluffy, half-white, and smooth

Take a small amount of ground batter and drop it into the bowl/ glass of water
The batter should maintain its shape and float on top. It should not spread out or dissolve
The batter should be non-sticky to your hands

If the batter is the right consistency transfer and mix well with your hand in a clockwise direction for 6-7 minutes. This makes the batter more fluffy and aerated
Add corn flour, food color, and a pinch of salt; mix well
cover and rest till we use

In a separate wide pan, add hot water and turn on the stove on medium flame
When water turns frothy boil add sugar, food color, and salt; mix well
Bring it to a boil takes around 5 minutes for a vigorous boil
Sample a little of the sugar syrup in between your thumb and index finger and keep stretching to check if it forms a thin thread-like string that immediately breaks
turn off the stove. cover and keep aside

I used an icing bag and nostril
Add the batter and squeeze
try on a plate to check batter consistency
Heat oil
Add less oil just enough to fry to a wide heavy-bottomed pan
If you drop a small piece of the batter it will raise immediately without browning then the oil is hot enough to fry
Frying jhangri
I pressed like murukku you can shape it as you prefer
use a chopstick or skewer and flip
fry both sides
take out and drain the oil in the kitchen towel

Warm the syrup
Add warm fried jangiri to the warm syrup
soak for 3 minutes. mix well in between
transfer to plate
Repeat the process and finish the entire batch. if the syrup turns cold, warm
if you have leftover syrup drizzle on the jangri and rest on the plate till it comes to room temperature, then store in an airtight container

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Properly soaked Urad dal yields the best jhangiri. Always soak the Urad dal for at least 2 hours. Avoid soaking dal beyond 5 hours as the dal might absorb oil while frying. Soak the dal in room-temperature water
Making the fluffy batter is the key to the best jangiri Always grind the Vadai batter with very minimal ice or ice water. mixie might turn hot so this method helps. Even for grinder batter, I always use ice-cold water or ice cubes
Always use a small mixie jar for grinding batter in the mixie. If you have soaked a lot of dal, grind in batches to prevent the mixie from turning hot. Most importantly use a good powerful blender. low-watt grinder might yield a hard and dense jangri. Avoid the blender from breaking down (as the mortar turns hot)
Fluffy batter is the key to best jhangri so if you are grinding batter in mixie, don't skip this step
Always Fry on medium flame. jangiri fried in hot oil might turn brown soon but won’t cook through.

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