Jangiri | Jhangri with saffron color-How to make-Step by step photos & Video

Cuisine Style: 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
• Corn flour – 1 tbsp [for crispiness] [optional]
• Saffron – a pinch
• Warm water - 2 tbsp
• Sugar – 1 tsp
• Water as needed
• Oil & ghee for deep frying

For Sugar Syrup – 1 [one string consistency or ilam 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

• Add saffron & 1 tbsp of sugar in a stone mortar & finely grind.
• In a bowl add ground saffron & add warm water mix well. Now it becomes red color. let it cool.
• 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 water. Batter should be soft as vada batter consistency.
• Transfer batter to a bowl and add saffron color water 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 saffron water 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.

Jangiri / Jangri / Imarti / Jhangri with saffron color Video – Quick & Easy

How to make Jangiri / Jhangri-Step by step photos

Jangri ingredients

Wash & soak urad dal for 4 hours then drain water

Saffron / Kunguma poo / Kesar

Corn flour / sola maavu

Sugar

Water

Add soaked urad dal in a mixer jar grind to fine batter with small amount of water

Jangri batter is ready. It should be vada batter consistency

Add corn flour

In a stone mortar add saffron

Add sugar

Grind to fine powder

Saffron powder is ready.

Add warm water

Transfer to a bowl

Add saffron color

Mix well

Make small hole in cotton cloth

Add batter & close the edges

For sugar syrup add sugar in a pan

Add water let it boil

Add saffron color

Mix well let it boil for one string consistency

Heat oil & ghee in a pan squeeze over the oil and deep fry on medium hot oil [Traditional method]

Deep fry mini jangiris till crisp [Use flat bottom pan]

Mini jangiris are ready drain on absorbent paper

Put in to the warm sugar syrup & soak it for 5 min

Flip over & soak it again for 5 min

Mini jangiri

For decorative flower jangiri first make two rounds

Make small swirls

Now its ready & fry both sides on medium hot oil

Once its ready take it out

Put it on sugar syrup soak for 1 hour

Make second sugar syrup & Soak jangiris for 5 hours

Flower shaped decorative jhangri / imarti is ready

Jangri-decorative flower shape

Perfect mini jhangri / Mini imarti

Crispy juicy jangri

Take it out let it cool

Mini jangiris are ready. Store it in an airtight container & pour syrup use with in 3 days.

Saffron jangiri

Homemade jangiri

Kesar imarti

No artificial color jangiri

Perfect yellow jangiri

Super crispy homemade jangiri