Jangiri recipe, Imarti, How to make jangiri

Jangiri/ Imarti is a delicious deep fried flower shaped sweet soaked in sugar syrup. Jhangiri usually comes in orange color and is prepared using urad dal and rice flour and prepared during festivals like diwali and new year. I have tried making jangiri 8 years back and dint come out well after that bad experience i never attempted it and I can also admit that i totally forgot about it until this year. Lat year when i posted jangiri recipe I decided to post this jangiri recipe for this year diwali, so kept noting my past mistakes and corrected everything this time and I feel proud of myself. When i got jangiri right the only thing hat came to my mind was “Hard work never fails”. Do u guys accept that? So i just wanted to tell that making this sweet required to follow few things for sure but as hyped it is not that tough, just follow all the steps without fail and you shall make it as well. I have added all notes as possible along with making and hope it helps you guys. So let’s get to the making!

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Jangiri recipe, Imarti, How to make jangiri

2019-10-17 21:48:30

Cook Time

40 min

Total Time

3 hr 40 min

Cook Time

40 min

Total Time

3 hr 40 min

Ingredients

1. Whole urad dal (white) – ¾ cup
2. Rice flour – 1 tbsp
3. Orange food color – ¼ tsp
4. Water – ¼ cup (for grinding)
5. Oil – for frying
6. Chopped nuts - 1 tbsp

For sugar syrup

1. Sugar – 1 cup
2. Water – ½ cup
3. Elaichi/ cardamom powder – ¼ tsp
4. Lemon juice – few drops (to prevent crystalization)

Note

* 1 cup = 235 ml

Instructions

Wash and soak whole white urad dal in water for at least 2 hours. After 2 hours add soaked urad dal in a blender and grind it smooth adding only ¼ cup water. Consistency is very important. Make sure the batter is as thick as vada batter. To check the batter consistency drop a tiny sized batter in a cup of water, if the batter floats in top then the consistency is right.
Now transfer the urad dal batter to a bowl, to it add rice flour and orange powder. Mix it well. Keep this aside.
When the batter is getting ready prepare sugar syrup side by side. Meanwhile in a pan add water and sugar. Mix well and Allow it to boil in medium flame until you achieve ½ to 1 string consistency (the 1 string that forms should break easily when put in between fingers) then put off the flame and keep it aside.
Now pour the batter inna piping bag/ bottle/ ziplock bag. Twist the opening tight and make a small cut in the end. If you are confident about piping you can try it right away in oil but I suggest to try making pattern on ziplock or plate to practice patterns.
Heat enough oil in a pan not kadai as it will not be easy to drawn jangiri designs😂 make sure the Oil should be hot but not very hot. The temperature us very important, if the oil us too hot the circles or patterns keep shaking and also outer part gets burnt and overcooked than inside. So when you are confident enough and when oil is in in right temperature slowly make a 2 circles and then draw spring patterns over the circle. Make 2 jangiri at a time so that it is not over crowded and it gets evenly cooked and fried. When one side is cooked flip the jangiri. When both sides are cooked transfer the jangiri immediately to warm sugar syrup. Allow the jangiri to soak for 5 minutes in syrup. After 5 minutes transfer the jangiri to a plate. Repeat the process till all batter is over.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Jangiri with step by step images

Wash and soak whole white urad dal in water for at least 2 hours. After 2 hours add soaked urad dal in a blender and grind it smooth adding only ¼ cup water. Consistency is very important. Make sure the batter is as thick as vada batter. To check the batter consistency drop a tiny sized batter in a cup of water, if the batter floats in top then the consistency is right.
Now transfer the urad dal batter to a bowl, to it add rice flour and orange powder. Mix it well. Keep this aside.
When the batter is getting ready prepare sugar syrup side by side. Meanwhile in a pan add water and sugar. Mix well and Allow it to boil in medium flame until you achieve ½ to 1 string consistency (the 1 string that forms should break easily when put in between fingers) then put off the flame and keep it aside. When the sugar syrup is warm add lemon juice and mix well.
Now pour the batter in a piping bag/ bottle/ ziplock bag. Twist the opening tight and make a small cut in the end.
When the batter is ready in ziplock, If you are confident about piping you can try it right away in oil but I suggest to try making pattern on ziplock or plate to practice patterns.
Heat enough oil in a pan not kadai as it will not be easy to drawn jangiri designs😂 make sure the oil should be hot but not very hot. The temperature us very important, if the oil us too hot the circles or patterns keep shaking and also outer part gets burnt and overcooked than inside. So when you are confident enough and when oil is in in right temperature slowly make a 2 circles and then draw spring patterns over the circle.
Now make 2 jangiri at a time so that it is not over crowded and it gets evenly cooked and fried. When one side is cooked flip the jangiri. When both sides are cooked transfer the jangiri immediately to warm sugar syrup.
Allow the jangiri to soak for 5 minutes in syrup. After 5 minutes transfer the jangiri to a plate. Repeat the process till all batter is over. Finally when all jangiri is done making garnish it with chopped nuts and serve it.