This is a long time dream come true. Piping out nice (even though it is not so perfect) Jangiri is that dream. For making this true, I would like to thank Raji of Rak's Kitchen, who has given a detailed description of preparing these cute sweet. I am also attaching a video on how to pipe a Jangiri. Yesterday I tried out a batch and today I tried it again. It tasted good. But I think I have to practice a lot to get perfect Jangiris.

Recipe Source: Rak's Kitchen
Urad Dhal-1 cup
Rice Flour-1tsp
Food Colour-1/2tsp
Oil+Ghee-for deep frying
For The Syrup:
Cardamom Powder-1/4tsp
Food Colour-1/4tsp

1. Soak urad dhal for 15 minutes and grind it to a fine paste with very little water.
2. Grind it in a wet grinder for 45 minutes. 
3. Wet your hand and remove dough from the grinder. This prevents sticking of the dough in your hands.
4. Add rice flour and food colour. Mix well.
5. Meanwhile mix all the ingredients for the syrup and bring it to boil. The syrup should become sticky.
6. At this stage switch off flame.
7. Heat oil and ghee in a flat bottomed pan, filling it to 1 1/2inches. 
8. Keep flame at medium.
9. Fit a piping bag with a round nozzle. Take the dough in it.
10. Pipe out the jangiris in the oil.
11. Remove when the sizzling of oil lessens.
12. Drop into the syrup. Let it be there for 1 minute.
13. Remove from syrup and place in a plate. When cooled down, store in air tight container.

Some tips on making Jangiris:
1. The dough should not be watery. Add very little water and grind for 45minutes.
2. Please do not use mixer grinder. It heats up and the dough will be spoiled.
3. If the dough is watery add some maida to bring it to the correct consistency.
4. When touched, the dough should feel like butter. It should be very smooth.
5. The temperature of oil is very important. I kept my flame at medium. It was perfect.
6. The piped out jangiri should immerse into oil and after some time it should come to the top. The piping should be done very fast.
7. Don't allow the jangiris to change colour. Then it will not absorb the syrup
8. The syrup should be sticky. This syrup is easily absorbed.

I have uploaded a video in Youtube. It is just a small clip which demonstrates piping out Jangiris.

Photo Tutorial:

Grind the dhal in wet grinder

Add flour and colour

Mix well

Fill a piping bag with the dough

Try out the design on a butter paper

Pipe out in the oil

Heat syrup

Immerse the jangiris in the syrup

Arrange on a plate and let it cool

Today is the second day of the blogging marathon-3. Please do check my other friends who are running along with me. Divya ,Gayathri Anand ,Padma  ,Savitha ,Smitha ,Usha  ,Veena Aravind , PJ,Champa ,Monika ,Srivalli  
I am sending this as an entry to Holi Aye Re by Vatsala and CBB at Tickling Palates

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