Jhangiri Recipe | Jangiri- Diwali Sweets

Jhangiri is one of my favorite dessert. Urad dal is soaked and ground and then the batter is piped to form the jhangiri shape and are deep fried and soaked in sugar syrup. It seems like a lengthy process but it is very easy to make. Only that I did not get the proper shape of Jhangiri but it tasted delicious. It looked like the mini jangiri. I made this for a potluck lunch though didn't have enough time to click proper pictures, in a hurry clicked few since I didn't want to miss the chance of posting it, with diwali around the corner. So excuse the picture quality. The next time I prepare it, will update the pictures :)

What are the ingredients needed?

Urad dal, 1 1/2 cups

Rice flour, 1 Tablespoon

Corn flour, 1 teaspoon (optional)

Orange color, as needed.

Oil to deep fry

Sugar, 2 cups

Water about 1 1/2 cups

Rose essence, few drops

Cardamom powder, 1/2 teaspoon

Orange color, as needed

How it is made?

1. Soaked urad dal for about 1-2 hours and grind them adding little water into a smooth batter. Check the consistency by dropping a little batter in water. The batter should float. That is the right consistency. 
2. Before removing the batter from the grinder, add the rice flour, corn flour and orange color and grind a little so that they are well blended into the batter.
3. Preparation of sugar syrup. Add the sugar and the water in a heavy bottomed pan and bring it to boil and let it simmer till it thickens (a little less than 1 string consistency). Then add the rose essence, orange color and cardamom powder and mix well and turn off the heat.
4. Then transfer the batter to a bowl and then take a ziplock cover, fill the required quantity of batter, cut the corner, to pipe the batter.
5. Heat the oil and pipe the batter into the oil in the desired shape and fry them. I just swirled them like coils in oil.  Fry them in batches. Remove from the oil, drain the excess oil and add it to the sugar syrup.
6.  Let the jangiri soak for about 2-3 minutes, then remove it  and arrange it in a tray. 

Notes:

• The consistency of batter is very important. Add water little by little to get the smooth batter. 
• Instead of ziplock bag, icing piping bag can also be used for piping the batter.
• The jangiri and sugar syrup has to be warm. So as soon as the jangiri are fried add them to the warm syrup. If the syrup, cools down, lightly re-heat in a low heat.