Jangiri | Imarti | How to make Jangiri at home | Easy Recipe | Stepwise Pictures

Hi Supermoms,

' Diwali ' immediately brings memories of two things to me - Lots of colourful lights and loads of Sweets. Among all the sweets, Jangiri or Imarti as it is known in the North definetly features in the top of the list. 

Ladoo, Jangiri and Badusha , the three Indian Sweets are mainly enjoyed during the festival of lights . 

Though Ladoos and Badushas can be easily made at home, there is always a hesitation, doubt related to making Jangiris at home.

Trust me, it is really not very difficult to make them at home. Just follow a few tips and your family and friends can enjoy Jangiri made by you . How cool is this?

Jangiri | Imarti :

Preparation time : 5 hours

Cooking time : 35 minutes

Makes 25 to 30 Jangiris

Storage : Keeps good upto a week.

Special Vessel : Large Wide Iron Wok / Karahi

1 Cup = 250 ml

Ingredients :

1 Cup Urad Dal / Husked Black Gram

2 tablespoon Rice Flour

Two drops of Orange food colour ( I used Wilton Gel colour)

A Pinch of Salt

Oil+ Ghee to fry( I used 50:50)

For Sugar Syrup :

Sugar - 1 Cup

Few drops of lemon juice

1/4 teaspoon Rose Essence

A drop of orange food colour ( I had skipped it)

METHOD :

1. Wash Urad dal thrice and soak it for 4 hours. Grind it using little water till it is fluffy and light. 

TIP: Grinding in Wet Grinder gives the best results. It takes 45 to 50 minutes to get fluffy texture.

2. Add salt, rice flour and food colour and whisk well with your hand. I first tried with a small amount of batter. 

TIP: If the batter is too liquidy, add more rice flour. You can prepare the Urad batter without adding salt  the previous day ,refrigerate and just before you make the Jangiris, add the rice flour and salt.

3. To make the sugar syrup, add sugar and water just enough to cover the sugar. Bring it to a boil. While the water is boiling, add few drops of lemon juice.

4. Add the  rose essence and colour.

5. Boil till the sugar comes to "Half String Consistency". That means,  that the string will not form fully it will break when you try to move your forefinger. The syrup will be sticky . 

6. I did not have the special Jangiri cloth so used the plastic Cake piping press. I tried various nozzles . 

7. The longer one with a slightly bigger hole was easier for me to pipe the batter. The Jangiris came a little fatter, but it was so easy for me to pipe them. Infact, it was great fun and absolutely exciting.

How to shape the Jangiri: First draw a wide circle, then draw small circle keeping that circle as the base. That's it. It's ok if you do not get perfect the first time, what is more important is the texture and the taste. 

8. Take oil/Ghee in a wide mouthed Iron Wok ( ideally) or use any wide pan . Take less oil  about an inch in height. 

TIP : The oil/Ghee should be warm ,not hot when you pipe. Cook the jangiri in low flame. When one side is done, turn and cook on the other side. You can use a wooden skewer or chop sticks to turn and lift the Jangiri. Give space between each Jangiri so that they do not stick to each other.

9. Once the Jangiris are cooked on both the sides , drain and dip them into the hot sugar syrup. Let them soak for 2 to 5 minutes. Then lift them and store them in a clean airtight box. 

10. Repeat the process, till you complete your entire batch. Let them soak well for atleast 4 hours before you taste them. You can refrigerate and enjoy this dessert upto a week.

Do try this recipe of Jangiri this Diwali and your family is going to love it.

Wishing you a Joyous Festival and Happy Cooking!

With Love,

Masterchefmom