MINI JANGIRI

Diwali or Deepavali comprises three things by default: sweets, crackers, and new clothes. Though my interest in clothes and crackers has waned, as they no longer evoke the same childlike enthusiasm, my fondness for sweets remains unchanged.

In fact, after I developed an interest in cooking, I found it truly exciting to try making different varieties of sweets. Initially, I planned to prepare motichoor laddu, but I suddenly digressed from my original plan and decided to make mini jangiris instead. After watching several viral videos on the same, I simply couldn’t resist the temptation.

Since I was running out of orange food colour, I used yellow instead. You can even fry the jangiris on an ordinary pan, but using a paniyaram pan gives them a perfect circular shape.

So, here’s wishing you all A Very Happy Diwali with a plate of these sweet mini jangiris. May your life too be filled with those tiny sweet moments that make the journey of life truly joyful.

 INGREDIENTS :

 

URAD DAL- 1 CUP

SUGAR -1 CUP

WATER- 2 CUPS

ROSE ESSENCE-- A FEW DROPS

RICE FLOUR- 1 TBSP

OIL- 2 TBSP

GHEE- 2 TBSP

LEMON JUICE--1 TSP 

 

PROCEDURE:

 

1.Wash,rinse and soak urad dal in water for three hours. After three hours,drain water completely and blend it in mixer jar using very little water.

 

2. Take out the ground water in a vessel and keep it aside.It should be smooth and fluffy.

 

3.Take a small amount of water and drop it in a bowl of water,if it floats,then it is the right consistency.

 

4.Fill the batter into a zip-lock cover or any empty sachet after adding food colour and rice flour.

 

5.Cut the end of the cover,for the batter to flow smoothly.

 

6.Fill the cavities of the paniyaram with the mixture of oil and ghee and heat it.Now slowly squeeze the batter in clockwise direction into circles.Keep the stove in sim while fry.

 

7.When the jangiris are cooked,transfer the same to a plate and allow it to cool.

 

8.Mean while in a wide bottom thick pa,add water and sugar and allow the sugar to dissolve it completely prior to switching on the stove.

 

9.Now heat the pan and maintain medium heat.Switch off the stove,when the syrup reaches 1/2 string consistency.Add lemon juice to the sugar syrup to avoid crystallization.

 

10. Add rose essence,and transfer all the fried jangiris to the syrup and allow it to soak it in it.