Jul 213 min read

Top Trending Sweet Making In HD - Real JANGIRI & NO FILTER

My Go To Natural Sweet Making In HD - Real JANGIRI & NO FILTER

▼INGREDIENTS:

Raw Rice - 1 tbsp

Urad dhal - 200 g

water - 400 ml

crushed cardamom - 5

sugar - 500 g

oil - 450 ml

all purpose flour - 1 to 3 tbsp

pinch salt

milk cover bag

Ghee required

▼PROCEDURE:

Raw Rice - 1 tbsp

Urad dhal - 200 g

wash in bore water since it lathers much wash two times

pour drinking water and soak for 5 hours

after 5 hours urad dhal split like this now blend it thickly like a vada batter sprinkle some water while blending

you can make almost 20 jangris with this batter it is sufficient

Pour 400 ml water and add 500 g sugar to it and also add crushed cardamom 5

Stir constantly until sugar dissolves

Stir in medium flame for 10 minutes

Here comes funny part , I added pineapple food colour since I dont have red colour 😛😛

Add pinch salt and Keep Mixing for 5 minutes so that it comes into consistency

Now add maida / all purpose flour 1 tablespoon ( 1 to 3 spoon maida is nearly enough depends on the consistency )

after 15 minutes in simmer jeera came out well now keep aside

Pour 450 ml oil into the flat pan and heat on medium flame

Pour the batter in milk cover

keep in simmer and make 3 rounds and design of your choice

I know you guys are laughing for my Jangri shapes anyway i ensure taste

flip it after it fries at bottom

It seems like muruku Isn't it ?

i fried it for 10 minutes in medium flame to simmer after taken into the plate

Now dip in sugar syrup and flip in a while soak in it until you fry and drop next set of jangris into it

for jangris design is not important taste matters jangris becomes excellent with all purpose flour compared to other flour as it gives crisp nature

fry in simmer itself for 10 minutes flip meanwhile

Do not Laugh as it is pineapple colour jangri I apologize for not adding red colour

now I am making big plate jangri recipe

now I share here ancient trick of serving jangri first drop in syrup and flip and soak it for 2 minutes

Do not over soak just 2 minutes enough after take into the plate and top up with hot ghee as the ghee melts it soft and supple

During my childhood I had jangri like this only they use to serve in mandara leaf

Finally step is top up with ghee so that it becomes soft and melts after a while it crispness will go off and becomes tender and juicy

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