Updated - As promised I did try making jaangris yet again to get a perfect shape and I think I got the shape right this time around..But I think the decision is left for the experts to decide!! Here are the new pictures...




Jaangris have always been in the 'eat out/buy' or 'get them made' categories for me all these years. Every time we see jaangris in the local Indian stores, we keep drooling and turn our eyes on to the other side to avoid getting tempted to buy them yet again! I have heard my friends rant about how easy these were to prepare and how it is misconstrued as a very complicated delicacy etc etc..

Upon the insistence of my 'significant other', I decided to try and change my opinion. I adopted the recipe from maavantalu.com and stuck to the recipe as is. And I am happy I decided to try it out. 

I found it a little difficult to get the typical jaangri shape but I managed to get some decent shape(?). My husband encouragingly said he doesn't care for the shape of the jaangris as long as they taste divine!! In some corner of my mind, I have doubts about it..Maybe I shall practice to get the shape right and probably update this post later next week. Apparently, to get the desired shape, the oil/ghee in which jaangris need to be fried, should not be very hot. Anyway for now, please enjoy the pictures I took of the delicious jaangris. I had to take the pictures in a hurry as folks here were getting restless to get a taste of those colorful jaangris!!



Ingredients - 
Urad Dal 1 cup
Sugar  2 cups
Rice 2 Tsp
Milk 2 tsp
Red color 1/2 tsp 

Oil/Ghee for deep frying

Method Of Preparation - 

Soak Urad dal and rice for about 2-3 hrs. Later Drain the water and make a fine paste adding as little water as possible.


In a ziploc cover, poke a small opening at the bottom of the cover with a hot nail and keep it ready. Alternatively a cone can be prepared with plastic/cloth.


In a separate sauce pan, add sugar and little water and boil the sugar solution to make a syrup of a single string consistency.


In a small bowl, add the red color to 2 tsp of milk and mix the color well and add it to the prepared sugar syrup.


In a wok/kadai heat oil/ghee in a medium flame and pour the urad batter into the prepared cone/zipoc cover.


Squeeze out the urad batter into the hot oil in circular pattern to get the required jaangri shape.


Fry them until they get a golden brown hue and gently slide them into the syrup.


Let them soak in the syrup for about 2-3 minutes (they should increase in size) and place them gently in a dry plate.


I am sending this to Nupur's Blog Bites - Copy Cat Edition.

Makes approx. 20 
Preparation Time 3 hrs Cooking time 45 min
Posted by Harini on Friday, April 23, 2010

15 comments

  1. Leena Says:
  2. WOW jaangri is deliciously mouth watering and colour is mindblowing!thanks for sharing...

     
  3. Hi...this is so yummy and lovely color too..

     
  4. Nupur Says:
  5. I can never resist buying these either, because I agree with you, they are difficult to make at home. But you have done a fantastic job here! Thanks for the entry.

     
  6. simply.food Says:
  7. These look yummy and devine.They are similar to jalebis which are made from besan.To perfect the shape put the batter in an old ketchup bottle as its more ridgid and easier to use to form perfect shape.

     
  8. Swapna Sree Says:
  9. wooow!!!looks mouth watering....

     
  10. Harini Says:
  11. @simply.food I tried with the old ketchup bottle but didnt get the right shape..I was thinking either the oil was too hot or the batter should have been a little thin..what u say?

     
  12. Madhavi Says:
  13. looks good harini

     
  14. Priya Says:
  15. YUmm, my all time favourite...lipsmacking!!

     
  16. Ms.Chitchat Says:
  17. Appreciate ur effort for having tried such a complicated recipe. Although the recipe is simple, it calls for patience and absolutely loved ur jaangri.

     
  18. Anu Says:
  19. So Yummy. I feel like eating from your website only. Good description - Anu

     
  20. Suma Gandlur Says:
  21. I left a comment here earlier and probably forgot to press the post button. :(
    They look absolutely mouthwatering with all that sugar syrup glistening.
    My aunt and my mom once experiemnted with a small hole cut and stitched (like a khaja) in a white cloth.

     
  22. SS Says:
  23. These look great! Love your enthusiasm re-trying them for the perfect shape! :) Keep up the spirit! Cheers!

     
  24. anaamica Says:
  25. Hi Harini, I tried your recipe last weekend. While the taste of jaangri was really good, they became soggy after some time. They were crispy when I took them out of the oil, but after soaking them in sugar syrup, they became soggy. Any idea what I could have done wrong? Should the syrup be hot or cold?

     
  26. Harini Says:
  27. thx everybody..
    @Ananmica - As I understand Jaangris are supposed to become soft after about 2-3 hrs of preparation and they are meant to be that way. Jilebis are supposed to be crispy and so are eaten hot. So when u say soggy, I didn't actually understand if they were soft or like halwa...Thats my understanding..so I think u did a gr8 job. and thnx again

     
  28. Mona Says:
  29. wow, they are perfect. I will try your recipe soon.

     
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