Beetroot jangiri | Jhangri | Imarti-Easy diwali sweet recipe

Cuisine Style: South India | Preparation & Cooking Time: 20 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, holi

Ingredients

• Urad dal [split skinless black gram, whole urad dal, ulunthu] – 1 cup
• Beetroot – 1
• Water as needed
• Oil & ghee for deep frying

For Sugar Syrup – 1 [one string consistency or arai kambi padam]

• Sugar - 1 cup
• Water - ½ cup

Sugar syrup -2 [Normal light sticky consistency]

• Sugar – 1 cup
• Water – ¾ cup
• Add sugar & water in a pan mix gently & let it boil for 5 to 6 min.

Preparation

• Wash & Peel off the beetroot skin.
• Then put it in a mixer jar & finely grind with ½ cup of water.
• Then drain & extract beetroot juice.
• Wash & soak urad dal for 4 to 5 hours. Then drain water.
• In a grinder or mixer jar add urad dal grind to smooth batter with very little beetroot juice. Batter should be soft as vada batter consistency.
• Transfer batter to a bowl and add beetroot juice mix well.
• Heat water & sugar in a pan mix gently then let it melt.
• Once sugar is melted let it boil till one string consistency [kambi padam]
• Then add beetroot juice gently mix then cut off heat.
• Heat pan add ghee & oil for deep frying.
• Take white cotton cloth or zip lock pouch make small hole in the middle.
• Then place batter press gently using spoon & close the edges.
• Squeeze the batter as decorative jangiri flower shape or mini jangiris over the medium hot oil & deep fry both sides till crisp.
• Once its ready drain with absorbent paper & immediately place it on warm sugar syrup & soak it for 4 min then transfer to a plate.
  Repeat the process for all jangiris.
• Then make 2nd sugar syrup & place all jangiris & soak it overnight for best results.
• Once it’s ready store it in an airtight container use within 5 days.

Mini beetroot jangri

Beetroot jangri / Imarti