Indian Cooking Recipe for Festivals: Jangri

This article was last updated on April 16, 2022

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 Black gram dal – 1 cup (200 gm)
Rice – 1 table spoon
Sugar – 2 cups (500 gm)
Ghee – 1/2 Kg
Kesari (Colour) powder – 1/2   tea spoon

Method :

Wash and soak the dal and rice in water for 15 minutes

Drain the water and grind well for one hour without adding water;just sprinkle little water

Mix kesari powder with the batter

Prepare thick sugar syrup with sugar and water and add kesari powder

Heat ghee in a shallow pan on low fire

Take a big ball of the batter in a thick cloth with a small hole (Mouth of the hole should be

stitched along the edges as in a button hole)

Hold the cloth bundle in the hand and press the cloth bundle so that the batter comes out

Make a circular motion of your hand while pressing the bundle so that the batter drops into the ghee in pan on fire

After making one round (circle)keep on making small roundsalong the sides of the center so that you get small coils around the center

After completing small coils make one big circle on top of the jangiri and stop pressing

Prepare 4-5 Jangiris in hot ghee and allow to fry in low fire till they turn golden and crisp

Remove them from ghee and drop them into hot syrup and keep aside

Remove the Jangiris after they absorb the syrup and serve hot

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