Perfect Jhangiri / Jhangiri /इमरती/ অমৃতি / ജാങ്ക്രി2014-11-13
- Yield : 1
- Servings : 2
- Prep Time : 5:00 h
- Cook Time : 20m
- Ready In : 5:20 h
History Perfect Jhangiri from WIKI:
Imarti (Hindi: इमरती) or Amriti or Emarti or Omriti ( অমৃতি )) also known as Jaangiri (Malayalam: ജാങ്ക്രി) or Jhangri in south India, is a dessert invented in Mughal kitchen and is now popular across the Indian Subcontinent including Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. This sweet dish increased in popularity in other parts of India as theMughals expanded there, and found its place in Hindu Raj Bhog (Royal Food Menu).
In North India it is often consumed with rabri (condensed milk). In South India, this sweet is served after a meal and also popular at weddings and festivals. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.
- Urad Dal – 1 Cup
- Corn flour – 3 Tb Spoons
- Sugar – 3 Cups
- Water – 1/2 Cup
- Orange Red Food Colour – 1/2 T Spn
- Piping Bag/ Sauce Bottle – 1 no
- Oil – Deep Fry
Soak Uad Dal For 5 Hours, after 5 Hours add to the grinder and grind as a Smooth Batter (watch my video for visual), Add Corn Flour to the batter and mix well to form tight consistency. mix orange red food colour in 1 T spoon of water and add this solution to the batter and mix well until it mixes and turns into orange colour, take a sauce bottle/Piping bag fill with batter and keep a side
take a pan and add oil heat for deep fry, when oil heated pour the batter from Piping bag / sauce bottle slowly as I have shown in my video, Fry until Jhangri becomes crispy.
Heat a kadai and add sugar, water make a sugar syrup cook on low flame until singe thread consistency.
take out the Jhangri’s from Pan and drop in Hot sugar syrup and cook for 1 minute then switch off the stove
soak the Jhangri for 30 minutes and serve the tasty Jhangiri
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