Jangiri is one of my all time favourite sweet . I always remember diwali when i see jangiris. As a little girl i get to eat them only during diwali. I took this recipe from chef sanjeev kapoor's website. It was very easy to make, the only thing was, i dint get the traditional jangiri design.
Now to the recipe,
urad dal - 1 cup
rice - 1/4 cup
orange food colour - 1/4 tsp
sugar - 5 cups
cardomom powder - 1 tsp
oil to fry.
Soak urad dal and rice for about 40 minutes. Drain and grind together with the food colour to a spongy batter using about 1 cup of water.
Dissolve sugar in 2 1/2 cups of water and bring it to a boil till a single-thread consistency is reached. Add cardomom powder and keep aside.
Heat oil in a shallow wok. Fill batter into the murukku maker with a single holed plate. Pipe the batter into the hot oil into a circular ring or any shape u like.
Deep fry on both sides till golden brown and lightly crisp. Work in batches. Drain in paper towel.
Drop the jangiris into the hot sugar syrup. Let them soak inthe syrup for about 5 hours or till all the syrup is absorbed in.
Along with cardomom powder, rose esscence and saffron can be added to the syrup.
Instead of using a murukku maker, you can also use a pastry bag with the smallest round tip or even the plastic sauce bottle can be used.
If you want the traditional jangiri design, make a large circle, a small circle inside that and over these two, make coils .
The Traditional jangiri Design: