Wednesday, 23 November 2011

Jangir / ಜಹಾಂಗೀರ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

It's a well known sweet prepared during festivals in India. It tastes  very similar to jilebi. I  thought of this recipe to welcome a new member in our family.  It's my first experiment. Even if  I  do not guarantee you about the shape, taste is guaranteed!


Preparation Time: 1 hour
Soaking Time: 6 hours
Fermentation Time: 1 hour
Yield: 20 jangirs

Ingredients:
Black gram  - 1 cup
Sugar - 2 cups
Water - 1 cup
Lemon - 1/2
Oil for deep fry
Food color (optional) - pinch
Zip lock cover -1

Method :
Soak black gram for 5-6 hours and keep in the refrigerator for one hour. This is to make sure that the      batter should not get warmed while grinding.
Mix together a cup of sugar and a cup of water and boil to make a syrup of one thread consistency. Now add lemon juice and turn off the gas and keep it aside covered.
Take out the black gram from the refrigerator and filter it. Grind the gram to get a batter soft like butter by adding very little water. The batter should be thicker than dosa batter. Keep in mind that the batter should not  get even warm.
Add a pinch of food color if you want. I added a pinch of turmeric here.
Make a round hole in a zip lock cover with the help of hot nail. Fill the cover with the batter and lock the cover. Test the cover by pressing it  on a plate  whether the batter is coming out properly.
Heat the oil in a pan on medium heat and put the batter in jangir shape in it. Fry until crispy.
Put these jangirs in sugar syrup for 2 minutes.



8. Take out the jangirs and keep them  on a plate and later transfer them to a storage container.


Jangir will be tastier if you eat after 2-3 hours. Otherwise it might have black gram smell.

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