Tuesday, May 25, 2010

Jangri or Jalebi??





Hmm as usual our (mom and i) talk ended up in food. Almost 99% of the time it’s the same thing. The other day I came across a name “ Jangri”, I thought it’s some new dish , when I opened the recipe I realized it’s our old Jalebi. Pardon me if I am wrong, in Kerala I have never heard a sweet by name Jangri, it’s Jalebi there. So I started telling my mom about this and she started telling me the story about how she learned to make Jalebi.

In my mom’s house when they had a wedding they used to bring the Brahmins famous for making sweets and stock up on all these goodies. She used to go near the work place and watch them make ladoos, jalebis etc. My grandmother never allowed them to enter the kitchen, so when she takes a nap, my mom would sneak in and make all these. So for tea the whole family will relish on the snack and later comes my mom’s punishment for entering the kitchen. Even when we used to make something my grandmother was so concerned at the same time proud, hmm miss those days.

My mom used to stitch special clothes for making jalebis, she’ll make a small hole in between the cloth and stitch around. This will make sure that cloth won’t tear, or I have seen her heating up metal skewer and making hole in the center of plastic bags.

All these details made me so excited that I decided to give it a try. The result was really good, I made almost 2 dozen. After making the batter try the design (Draw two circles, over it draw small circles ) on a plate, this helps a lot when you are making them. I hope you will also like it, enjoy………

Ingredients:

Jangri:

Whole white urad dal-  1 cup
Rice flour (optional)-  1 tbsp
Orange food color/ Jalebi Color-  a pinch
Water- Less than ¼ cup
Salt - a pinch

For Sugar syrup:

Sugar- 3/4 cup
Water- Just to cover the sugar
Lemon juice- 1/2 tsp
Rose essence/ crushed cardamom pods/ saffron strands-  4 drops/4 pods/ a pinch
Orange food color/ Jalebi Color-  a pinch

Method:

Soak urad dal for atleast 2hrs. Grind with very little water ( Add little water at a time to make smooth batter, it shouldn’t be watery). Make a smooth and fluffy batter. To this add salt, color and rice flour. Mix well.

In a shallow pan heat the sugar with water, Let it boil for 3-4 minutes. Add lemon juice, food color and essence or cardamom pods or saffron .Mix well and switch off the stove.

Take a zip lock bag and make a small hole with a thin nail or metal skewer.


Heat oil in a flat bottomed pan. The heat should be low .The oil should not get fully heated, when it starts forming small bubbles in the bottom put a drop of the batter. If the batter rises fast then the oil is too hot. If it stays there for sometime and then rises up then the temperature is perfect. Using the batter in ziplock bag make jangris.

Once the jangris gets cooked on both sides, take out carefully and put them in the sugar syrup.

Remove the jangris from the hot sugar syrup after 4-5 minutes .

Note:

If you are using mixer grinder, stop it in between grinding, this will avoid the batter from getting hot.

If you are using food processor it just takes 15mns to grind the batter and no need to stop in between.

If you are using wet grinder, you can avoid adding rice flour. Again this is optional. Without rice flour it becomes too crispy and more of urad dal taste.






I am sending this to Celebrating Mom Event started by Shabitha Karthikeyan

47 comments:

Sanyukta Gour(Bayes) said...

looks bful and delcious dear..awesome color..pls collect ur award from my blog as a token of gratitude and love

Kairali sisters said...

Preeti..perfect jalebis dear..perfect color and we are sure it must have tasted great too..would really love to have some now...

Love
Kairali sisters

Angie's Recipes said...

It's called Labour of Love. :-)
Look very beautiful.

PranisKitchen said...

jilebi our fabvorite snack.here we can find the same in Indian grocers only.nowadays i stretd preapring it..its easy one..
ur looks so delicious and well presented,,good one

Priya said...

Beautiful and prefect jangri, fabulous and awesome sweet, my fav!

Gita Jaishankar said...

The jangris have turned out so perfect and beautiful Preety...love the color of these :)

Vrinda said...

My mouth is watering...yum yummmm

Rachana Kothari said...

I absolutely love hot jalebi's with saffron on top! Its simply "Wow"!!!!

divya said...

looks yummy and delicious dear..awesome color.

TREAT AND TRICK said...

Perfect shape and looks so yummy dear...

Valarmathi said...

Lovely and perfect jangiri, love this...looks delicious.

Pavithra Srihari said...

you got it so perfect at the first time ? I envy you ... You have made it look so simple and hidden all those efforts behind .. man awesome this is

Chaitra said...

Lovely color....jangri looks perfect n inviting.......
Drop in sometime

Hamaree Rasoi said...

Preethi,
Jalebis look perfect dear. Nice color also. Who can resists hot jalebis???

Deepa
Hamaree Rasoi

Saju Sharfu said...

nice jalebi's i love to eat them hot!!

Panchpakwan said...

So mouth watering sweets..love to grab some!!

priya said...

yummmmmmmmmmmmm......makin me drool here!!.....delicious

Jagruti said...

wow..what a beautiful jalebi..my DH's fav. sweet dish..kudos to you you made it home...me,lazy just get it from the shop..

simply.food said...

Beautiful jalebis so perfect in shape look delicious.

Aparna said...

perfect aayitundu, i think we usually say jhangri but red color jhangri has a differnt style i believe.yellow color we say jalebi..this is one of my fav, i rem when i was small, i was verymuch fond of lipsticks,but never could get 1 at that time, but aftr eating jalebi, with that sugar syrup i make lipstick hehehe, was in 1st std i believe.. poor me..:)

Rekha said...

ooh this is my all time fav, can have it anytime as long as it promises not to build up inches on unwanted place :)

Ramya said...

Looks super yumm..Came here thro another blog attracted by the jalebis pictures..

Suman said...

WHooooooooooo...jalebi...oh...bumped in here for the first time...lovely blog..and that jalebi is irresistible...yum!

Prathama said...

Hey Preethi,I am a great lover of Jalebii....but i have heard the name Jangri also. It is actually common in cochin side...But what i heard is that, wat u have shown in pic, is actually jhangri, jalebi is in yellow color. Another thing is that jalebi, which is yellow in color is having sour taste too...I like this one (orange) more than the other..!!What you said is true, Bhramins are famous for this. Anyways nice thing to get the recipe...!!keep going..!!

shahana said...

Adding rice flour to urad dal is new to me.Thanks for sharing the recipe.

PJ said...

You actually made it at home!!!Wow looks so tempting.Will definitely give it a try

Nimi SunilKumar said...

lovely Jalebis...psst..mouthwatering ones too
www.nimisculinaryventures.blogspot.com

crispus said...

Hey Preeti, gr8 post and i luv jaangri more than jalebi, as i know it, jalebi is more crispy with a slight sour taste and slightly hollow in the center, while this jangri is mroe chewy and superbly sweet...will try this! Am happy to see the details that u gave! yummylicious :)

Nisha said...

Beautiful post . Bookmarking this one

Padhu said...

Jangri looks so tempting and perfect I am drooling here

Jaisy James said...

wowwww so nice and yummy toooo

Suhaina said...

oh wow. that's something that i love very much. u have done it perfectly and has come out soooo good. i wish i could grab some from ur plate.

J said...

Awesome! I was looking for a good jalebi recipe. I am glad i found this.. Just wanted to know, if the jalebi remains firm eevn after dipping it in the syrup. I hav etried som eother ecipes previously. The problem was it became soggy after dipping it in syrup.. do let me know how long cn i store it

megha said...

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Mythreyi Dilip said...

Awesome job, looks great:)

RV said...

To me Jangri is a tamilian name and jalebi is a north indian (the thin crispy ones). This looks very inviting and reminds me of the jangri's made in my native place.

Priya said...

lovely jalebis :)

callmeasviju said...

very nice blog.......visit my blog if time permits.........http://lets-cook-something.blogspot.com/

Priya said...

ponnu ur writing style makes it yummier!!!!!!

Guna's kitchen said...

Yummy..luks crispy and nice color too. my all time fav sweet... tried 1time but failed... now i folow ur recipe ..lemme tell u if i have any douts..
u have a lovely space and good collection of recipes.. if u find time visit my blog... happy to follow ur blog

sangeeta said...

first time here and i loved this post of your's .....

I think i have some more info on the naming of this ever so favorite sweet .... the shape and these ingredients make something called imarti in northern india and jalebi is made with fermented maida without orange color .......i just searched the net and found out that the imarti is called jangri in southern states and so jalebi is different....i make both jalebi and imarti and when i came to know of the name jangri some time back i thought this is for jalebi............now the mystery has unfolded.

you have shaped them perfectly and i loved the pics.

AdukalaVishesham said...

that looks great... awesome post

meena said...

Preeti,
Jilebi and jangri are 2 different sweets. Jilebi is made of maida where as jangri is made of urad dal. It(Jangri) is an andhra speciality.

Roshan said...

nice jalebis and that step by step description and notes is something great....






Dr.Sameena Prathap
said...

Hi,

Jalebi looks lovely..Nice step by step pictures...:)

Dr.Sameena@

www.myeasytocookrecipes.blogspot.com

mr. pineapple man said...

ooh looks too delicious!!

Sirisha said...

Sorry to interrupt but jangri and jalebi are 2 different sweets they have two different flavor and texture. Jangiri is made from urad dhal and jelabi is made from Maida flour. anyways procedure is same for both the sweets..

thanks a ton for ur recipe i never tried either them at home but i will now.. ur jalebi looks delicious. i will try today..

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