Jangiri / Jangir / Imarti

          Jangiri / jangir / imarti is one of the most famous sweets enjoyed during the time of festivals or celebrations. This simple dish prepared by using urad dal is not only easy but also fun to prepare.

Ingredients:

• Urad dal (split and skinned black gram ) - 1 cup
• Rice flour - 2 tbs
• Corn flour - 2 tbs
• Salt - A pinch (optional)
• Food color - As required

For Sugar Syrup:

• Sugar - 1 1/2 cup
• Water - 3/4 cup
• Cardamom powder - 1/2 tsp
• Rose essence - 3 to 4 drops (optional)
• Lemon juice - 1 tsp

Method:

• Wash thoroughly and soak the urad dal in water for around 2 hrs.

• Drain out the water and grind the urad dal in to smooth paste using minimum amount of water.

• Add the rice flour, corn flour, salt and mix by adding little water to get a thick batter.

• Mix food color with little water and add to the urad dal paste little by little and mix until required color is obtained.

• Transfer this batter to a ketchup squeeze bottle or to the traditional jangiri making cloth if available. As other options one can also make use of icing bag or a zip lock bag in which a hole is made by piercing a hot nail.

• Heat the oil in a wide pan. 
• Simultaneously prepare the sugar syrup. For this take sugar in a pan and add water. Place it over the stove top. 

• When it starts to boil add cardamom powder, rose essence, mix well and boil for another 3 to 4 minutes until it attains one string consistency. 

• Lower the heat and let it maintain the warmth.
• As the oil will be hot now, fry the jangiris in it by squeezing the batter in the shape shown below. Firstly make one or two overlapping circles. Continue pouring batter in the form of coil over these circles and seal the end. 

• While pouring the batter into the oil, the heat can be reduced so that the desired shape is formed nicely and later the heat can be raised while cooking. Continue cooking over a medium heat.

• After some time flip the side. 

• Once they are done transfer them to the warm sugar syrup. Let it sit for around 3 minutes and take out on to a tray. Repeat the process with rest of the batches.

• Let them sit for minimum of 2 to 3 hrs before consuming as it will allow the sweetness to seep into the jangiris thoroughly and also the smell of urad dal will fade out. Enjoy the jangiris as dessert with your festive food.

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