Categories: Sweets
Ingredients
- Preparation Time: 1 hour
- Soaking Time: 6 hours
- Fermentation Time: 1 hour
- Yield: 20 jangirs
- Ingredients:
- Black gram - 1 cup
- Sugar - 2 cups
- Water - 1 cup
- Lemon - 1/2
- Oil for deep fry
- Food color (optional) - pinch
- Zip lock cover -1
Directions
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Soak black gram for 5-6 hours and keep in the refrigerator for one hour. This is to make sure that the batter should not get warmed while grinding.
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Mix together a cup of sugar and a cup of water and boil to make a syrup of one thread consistency. Now add lemon juice and turn off the gas and keep it aside covered.
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Take out the black gram from the refrigerator and filter it. Grind the gram to get a batter soft like butter by adding very little water. The batter should be thicker than dosa batter. Keep in mind that the batter should not get even warm.
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Add a pinch of food color if you want. I added a pinch of turmeric here.
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Make a round hole in a zip lock cover with the help of hot nail. Fill the cover with the batter and lock the cover. Test the cover by pressing it on a plate whether the batter is coming out properly.
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Heat the oil in a pan on medium heat and put the batter in jangir shape in it. Fry until crispy.
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Put these jangirs in sugar syrup for 2 minutes.
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Take out the jangirs and keep them on a plate and later transfer them to a storage container.
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Jangir will be tastier if you eat after 2-3 hours. Otherwise it might have black gram smell.