Jangris/Imarti

Jangri/Imarti....at last my jangri looks presentable.....

Jangri/Imarti Recipe

1.Urad dal-1 cup

Raw rice-1/4 cup

Soak this separately for 3-4 hours or overnight.Drain after 4 hours/overnight.Ground the rice first till well powdered. Then grind the Urad dal in 3-4 batches adding a tbsp of water in each batch to grind it to a smooth paste.(I soaked them together and ground it to a smooth paste. It was very difficult as the rice wasn’t grinding easily).

2.Salt -a pinch

Yellow color-1/4 tsp

Pink Red color-1/8 tsp

(I didn’t have the Kesari color so used a mixture of the above two colors to get a pale orange color to the batter.U can skip the color if you don’t want it. Then your jangri will look off white in color)

Add the salt to the smooth batter along with the rice powder and mix in.U might require another 4-5 tbsps of water to make a smooth batter after adding the rice powder.Now beat this with your hand to give it air.U can add the color now if you are adding.

To test whether the batter has attained enough air,just drop in a small portion of the batter into a bowl of water. If it floats on top the batter is ready. If it sinks the batter might need some more beating with hands.Set this aside to rest.

Note 1:The end batter is a thick one,not super thick that you can’t pipe it.

3.Sugar-3 cup

Water-1 cup

Cardamom-5-6

Rose essence-1 tsp

Lime juice-2 tsp

Meanwhile in a vessel put the sugar & water and boil it and simmer till the syrup attains one string consistency which means that if you put a drop of the syrup between your thumb and index fingers and move the fingers apart ,you can see the syrup forming on string (or u can simmer it for few minutes till it thickens).

At this stage add the cardamom crushed to this and off the stove .Now add the rose essence and the lime juice to it. The sugar syrup is ready to dip the fried Jangris.

Now take a piping cone,place it in a glass and fill 3/4 th of it with the batter and tie the end with a rubber band.

Note2:U can use a jalebi cloth with a hole in the center for piping too.But it’s a bit messy. I find the piping cones more handy for making the Jangris.

Now pour Ghee/oil in a kadai/cheenachatti and heat it. (I used oil as I didn’t like the Ghee smell in the Jangris).

Meanwhile Pipe the Jangris into a plate to practice the shapes for 3-4 times.U can put this back into the remaining batter .

Once the oil is mildly hot (and not super hot),Pipe the Jangris into it as shown in the videos. Make two rounds with the batter and then start making smaller circles adjacent to one another on the top of the two rounds that you first made.

For an easy way to pipe the Jangris,I removed the kadai to the nearby stove (which wasn’t lit )once the oil was mildly hot and piped the Jangris with ease and then put the kadai back to the stove with flame and cook till crispy (and not browned)on both sides.

Note 3:The Jangris shouldn’t be browned as mine which was browned was crispy but didn’t soak in the syrup as such.

Dip the fried Jangris into hot sugar syrup (if your syrup has cooled just heat it) for a minute then flip it and soak the other side too.Remove from the sugar syrup to a plate.

Repeat the process till all the batter is used up.

Note 4:If you are making this for the first time,half the recipe and try. The piping might require some practice otherwise u can make some circles as such instead of the elaborate design also.Enjoy the hot Jangris/Imartis.😋😘