ஜாங்கிரி

Ingredients

• 1 cup Urad Dal
• 1 tbsp Rice Flour
• pinch (for color) Turmeric
• 2 cups Sugar (for syrup)
• few strands Saffron
• 2 crushed Cardamom
• for deep frying Oil for frying

Instructions

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   Step 1: **Soaking the Urad Dal:** Thoroughly wash 1 cup of urad dal (split black lentils) under cold running water until the water runs clear. Soak the urad dal in plenty of fresh water for a minimum of 4 hours, or preferably overnight, in a cool place. This ensures a smooth and airy batter.

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   Step 2: **Grinding the Batter:** Drain the soaked urad dal completely. Using a wet grinder (preferred for the best texture) or a high-powered blender, grind the urad dal with minimal water (a few tablespoons at a time) to a very smooth and fluffy batter. The batter should be light and airy, almost like whipped cream. This process can take 20-30 minutes in a wet grinder. The batter should almost double in volume.

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   Step 3: **Fermentation (Optional but Recommended):** For a lighter Jangri, allow the ground batter to ferment for 2-3 hours in a warm place. This step enhances the texture and lightness of the final product.

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   Step 4: **Preparing the Batter:** Gently fold in 1 tablespoon of rice flour into the batter. This helps to create a crispier texture. Add a pinch of turmeric powder for a beautiful golden color. Mix gently until just combined, avoiding overmixing, which can deflate the batter.

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   Step 5: **Preparing the Sugar Syrup:** In a heavy-bottomed pan, combine 2 cups of sugar with 1 cup of water. Heat over medium heat, stirring constantly until the sugar dissolves completely. Bring the syrup to a boil and simmer for about 8-10 minutes, or until it reaches a slightly sticky consistency (approximately one-string consistency).

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   Step 6: **Flavoring the Syrup:** Add a few strands of saffron and 2 crushed cardamom pods to the sugar syrup. Simmer for another 2-3 minutes to allow the flavors to infuse. Keep the syrup warm.

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   Step 7: **Preparing the Piping Bag:** Traditionally, a thick cotton cloth with a small hole is used as a piping bag. Alternatively, you can use a pastry bag fitted with a small, round nozzle (about 1/4 inch diameter). Fill the piping bag with the prepared urad dal batter.

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   Step 8: **Heating the Oil:** Heat oil (preferably refined sunflower oil or groundnut oil) in a wide, heavy-bottomed kadai or wok over medium heat. The oil should be hot enough for deep frying, but not smoking. Test the oil temperature by dropping a small amount of batter into the oil; it should rise to the surface quickly and turn golden brown.

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   Step 9: **Piping the Jangri:** Holding the piping bag about 2-3 inches above the hot oil, pipe the batter into a circular, pretzel-like shape with overlapping loops to resemble a flower. Start from the center and work outwards. Work quickly and carefully to create the desired shape. Fry 3-4 Jangris at a time, depending on the size of your kadai.

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    Step 10: **Frying the Jangri:** Fry the Jangris over medium heat, flipping gently as needed, until they are golden brown and crispy on both sides (about 3-4 minutes per side). Avoid overcrowding the kadai.

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    Step 11: **Soaking in Syrup:** Remove the fried Jangris from the oil and immediately immerse them in the warm sugar syrup. Let them soak for about 5-7 minutes, flipping once to ensure even soaking. The syrup should penetrate the Jangris, making them soft and juicy.

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    Step 12: **Draining and Serving:** Remove the soaked Jangris from the syrup and place them on a wire rack to drain any excess syrup. Serve warm or at room temperature. Garnish with chopped pistachios or almonds (optional).

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    --- Chef Tips ---

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    Pro tip: The consistency of the urad dal batter is crucial for perfect Jangris. Ensure it is light, airy, and not too thick or too thin. Add water sparingly while grinding.

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    Pro tip: To prevent the Jangris from absorbing too much oil, maintain the oil temperature at a consistent medium heat. If the oil is too hot, the Jangris will brown too quickly on the outside and remain uncooked inside.

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    Pro tip: Fermenting the batter makes for a lighter texture. If you don't have time to ferment, add a pinch of baking soda to the batter just before frying.

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    Pro tip: If the batter is too thin and spreading out in the oil, add a little more rice flour, one teaspoon at a time, until you reach the desired consistency.

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    Pro tip: When making the syrup, ensure it is not too thick or too thin. A one-string consistency is ideal for proper soaking and a soft, juicy texture.

History

While its origins are debated, Jangri has been a staple sweet in Tamil Nadu for centuries, particularly popular in temple towns like Srirangam and Kanchipuram. Some believe it arrived with the Mughal influence and was adapted with local ingredients and techniques. It is often prepared for Deepavali, weddings, and other auspicious events.

Why It’s Loved

Tamil people adore Jangri for its unique texture – a delightful combination of crisp exterior and a soft, almost melt-in-your-mouth interior, saturated with sweet syrup. The intricate floral design adds to its appeal, making it a feast for both the eyes and the palate, a testament to Tamil Nadu's love for both intricate design and delicious treats.