Jangiri

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I have bookmarked this recipe from Raks kitchen some time back and finally made it today.
I assumed Jangiri's can only be made by professionals until I saw Raks and Gayathri's blog.
Gayathri has also uploaded a video on piping jangiris.I know my piping is not perfect. Hope to get it better when I make it the next time

Ingredients
Urad dhal: 3/4 cup
Salt: a pinch
Kesar color: as desired
Sugar: 3/4 cup
Water:1/2 cup
Cardomom powder: 1/2 tsp
Lime juice: 1/2 tsp


The above quantity yields more than 20 jangiris
Procedure:
Step1:
Soak Urad dhal in enough water for 2 hrs and grind it as a smooth paste
The consistency should be like that of a butter

Step2:
Add salt and kesar color and mix well

Step3:
Prepare sugar syrup by boiling sugar and water.When one string consistency is reached, add lime juice.This is to avoid the syrup getting caramelized. Add the cardomom powder as well


Step4:
Heat oil in a kadai and pipe the jangiris in medium heat. Fry them and drain in paper towel. Do not over fry

Step5:
Dip the jangiris in sugar syrup for one or 2 minutes and arrange them.Let it stand for half an hour before serving

 

Notes:

1. I did not have grinder.Used Preethi mixer for grinding.It still came out good

2. Soaked the dhal for 1.5 hours and refrigerated for 1 hour so that the mixer does not get heated while grinding

3. Used Wilton Round tip for piping

4. The consistency of the batter should be similar to butter cream icing

Sending this to Bookmarked recipes by Mharo Rajasthan's Recipes