Jangri or Jalebi??

Hmm as usual our (mom and i) talk ended up in food. Almost 99% of the time it’s the same thing. The other day I came across a name “ Jangri”, I thought it’s some new dish , when I opened the recipe I realized it’s our old Jalebi. Pardon me if I am wrong, in Kerala I have never heard a sweet by name Jangri, it’s Jalebi there. So I started telling my mom about this and she started telling me the story about how she learned to make Jalebi.

In my mom’s house when they had a wedding they used to bring the Brahmins famous for making sweets and stock up on all these goodies. She used to go near the work place and watch them make ladoos, jalebis etc. My grandmother never allowed them to enter the kitchen, so when she takes a nap, my mom would sneak in and make all these. So for tea the whole family will relish on the snack and later comes my mom’s punishment for entering the kitchen. Even when we used to make something my grandmother was so concerned at the same time proud, hmm miss those days.

My mom used to stitch special clothes for making jalebis, she’ll make a small hole in between the cloth and stitch around. This will make sure that cloth won’t tear, or I have seen her heating up metal skewer and making hole in the center of plastic bags.

All these details made me so excited that I decided to give it a try. The result was really good, I made almost 2 dozen. After making the batter try the design (Draw two circles, over it draw small circles ) on a plate, this helps a lot when you are making them. I hope you will also like it, enjoy………

Ingredients:

Jangri:

Whole white urad dal-  1 cup
Rice flour (optional)-  1 tbsp
Orange food color/ Jalebi Color-  a pinch
Water- Less than ¼ cup
Salt - a pinch

For Sugar syrup:

Sugar- 3/4 cup
Water- Just to cover the sugar
Lemon juice- 1/2 tsp
Rose essence/ crushed cardamom pods/ saffron strands-  4 drops/4 pods/ a pinch
Orange food color/ Jalebi Color-  a pinch

Method:

Soak urad dal for atleast 2hrs. Grind with very little water ( Add little water at a time to make smooth batter, it shouldn’t be watery). Make a smooth and fluffy batter. To this add salt, color and rice flour. Mix well.

In a shallow pan heat the sugar with water, Let it boil for 3-4 minutes. Add lemon juice, food color and essence or cardamom pods or saffron .Mix well and switch off the stove.

Take a zip lock bag and make a small hole with a thin nail or metal skewer.

Heat oil in a flat bottomed pan. The heat should be low .The oil should not get fully heated, when it starts forming small bubbles in the bottom put a drop of the batter. If the batter rises fast then the oil is too hot. If it stays there for sometime and then rises up then the temperature is perfect. Using the batter in ziplock bag make jangris.

Once the jangris gets cooked on both sides, take out carefully and put them in the sugar syrup.

Remove the jangris from the hot sugar syrup after 4-5 minutes .

Note:

If you are using mixer grinder, stop it in between grinding, this will avoid the batter from getting hot.

If you are using food processor it just takes 15mns to grind the batter and no need to stop in between.

If you are using wet grinder, you can avoid adding rice flour. Again this is optional. Without rice flour it becomes too crispy and more of urad dal taste.






I am sending this to Celebrating Mom Event started by Shabitha Karthikeyan