Happy Mother’s Day to all Moms and Moms-would be :)! It is a very special day in honor of the most caring and sweetest person in our life, Mom. As with any other special day/festival, I made one of my favorite sweets for this Mother’s day, Jaangri. Jaangri is a version of another popular Indian sweet called the Jalebi. Jalebi is crispier, smaller and sweeter than Jaangri. Jaangri is also called as Amriti, Emarti, Oriti and Jhangri. Jaangri is a sweet made from urad dal batter, deep fried and then soaked in a sugar syrup. The closest pastry that resembles Jaangri is the funnel cake here.
The first thing you notice about Jaangri is its shape. That comes from the unique way the batter is poured in oil for frying. It has a geometric pattern that somewhat resembles a flower with a circle in the middle. The texture is crunchy on the outside and soft on the inside. This is because of the frying in oil and the subsequent soak up in sugar syrup. I had always wanted to prepare Jaangri, especially after coming here to the US since it is extremely difficult to buy it here and I am not a fan of Jalebi 🙂 I had tried it once before and this time was my next attempt and I am happy that it turned out very well 🙂
Making Jaangri is simple but a bit time consuming process. Everything comes down to the batter and your skill in pouring it in the oil to get that unique flower pattern while frying. But trust me, it is worth all the trouble. Having a crunchy, soft Jaangri well soaked in the sugar syrup is a culinary delight that can only be experienced. And I would love for you all to experience this sweetness with your sweet ones at home 🙂
- Whole urad dal – ¾ cup
- Rice flour – 1 tsp
- Corn flour – ¼ tsp
- Sugar – 2 cups
- Rose essence – ¼ tsp
- Orange food color – a pinch or two
- Oil to fry the Jaangri
- Wash and soak urad dal with enough water for 2 hours. Drain the water completely and set aside.
- Grind the urad dal in grinder, sprinkling little water now and then – do not add too much water. The batter has to be thick in order to get good jangri shape. It took me like ¾ cup of water. Add or reduce according to your measurement. I ground the urad dal for 35 minutes to get a smooth batter.
- Meanwhile add 2 cups of sugar in a pan and add enough water to cover the sugar. I added ¾ cup water. Set aside until the sugar is completely dissolved.
- While grinding the batter I also prepared the piping bag. I used wilton piping bag with #10 tip.
- You could also use traditional jaangri making cloth or thick ziplock and make a hole.
- Make the sugar syrup when the sugar is completely dissolved. Do not stir the sugar syrup otherwise it forms crystals. Just heat the syrup and bring it to boil.
- Now reduce the flame and add essence and food color. Boil for another couple of minutes until single string consistency.
- Transfer the batter into a mixing bowl.
- Add rice flour,corn flour and food color (mixed with little water) to the batter and beat or fluff them well using your hand. (Like how you do for idli batter). The batter should be airy and thick.
- Add some of the batter to the piping bag.
- Heat a FLAT pan with enough oil in a medium flame. Do not add too much oil. Fill 1” of the pan with oil. Oil should not be too hot.
- You will know the oil is ready when you start to notice small bubbles rising from the bottom of the pan.
- Pipe the jaangri batter, pour it in oil and cook until one side is cooked. Carefully turn the jangri and cook the other side.
- Using skewers take out the fried jaangris.
- Dip them in the sugar syrup for couple of minutes and transfer to the plate. Serve hot. Enjoy! 🙂