As a kid I was never too fond of sweets and would shy away from anything that was too sweet and dripping with syrup. The only exception was of course Gulab Jamun, but even that I could never have more than two at any one point. My all time favourite sweet was always the soft Badushah with flaky centres and sugary yet crunchy exteriors. Later when we moved to Bangalore, I had the opportunity to visit Adyar Anandha Bhavan and saw the cute mini jangiris and I instantly fell for their size and color! Strangely from that day I was hooked. I enjoy having one of those mini bite sized soft yet sweet jangiris for my instant sugar fix compulsions which would happen right after a heavy sunday lunch! Strangely my kids are like me – one of them loves Jangiri and the other loves Badushah, so I make them both every year for Deepavali. Jangiri/ Emarti is also a famous delicacy prepared in the Northern parts of India for Holi – the festival of colours.
3/4 Cup Whole Urad Dhal.
A pinch of Salt.
Orange Food Colour as needed dissolved in 1 Tbsp of Water.
1 Tsp CornFlour.
1 Tsp Rice Flour.
2 1/2 Cups Sugar.
1 Cup Water.
1 Tsp Rose Essence.
1 Tsp Cardamom Powder.
1 Tsp Lemon Juice.
- Soak the Urad Dhal for about a minimum of 3-4 hours at least with sufficient water.
- Grind in wet grinder/ food processor with as little water as possible.
- The batter should be light and airy as it would be when you make Dahi Vada.
- If you feel its a little too runny, add rice flour and corn flour. Mix well as if you are beating the batter so its stays light and airy.
- Add the orange food color to the urad dhal and and mix gently.
- Start making the sugar syrup to single string consistency.
- Measure out the sugar, add water and keep on stove in medium flame.
- Keep stirring and the solution will start to boil.
- In a few minutes, the syrup would have reached single string consistency – When you pick up the ladle and allow the syrup to drip, it will form a small stretchy thin string.
- The other option to ascertain single string consistency is to dab a small drop of sugar solution on to your index finger and try to make a string with the thumb. If its stretches in to a thin line, you are done.
- Switch off flame and add cardamom powder and rose essence and a few more drops of food colour.
- Add a few drops of lemon juice to the syrup.
- Set aside.
- If you have a piping bag for using on cakes, use the medium nozzle and it should work fine.
- Else take a large ziploc bag and open out completely.
- Heat up an iron nail and make a hole in the middle of the ziploc bag. We use a heated nail as it would sear the sides of the ziploc and seal it from tearing on pressure.
- Scoop the batter on to the ziploc and slowly pipe jangiris on to the oil.
- The oil shd be on medium flame on a constant temperature.
- Use a skewer and cook on both sides.
- Remove when crisp and dunk in sugar syrup.
- Wait for about 5 minutes at least before removing from syrup.
- Continue and complete until the batter is done.
- Gorgeous Jangiri/ Emarti is ready to be served.
- One of the most important aspect here it to make sure that the urad batter is light and fluffy. This makes the Jangiri/ Emarti absorb more syrup and gives you the right consistency.
- Sugar Solution Single String is also extremely important so if required try it once before on your stove to note the settings. You can make so many different sweets with this consistency – Badushah, Kaju Katli, Boondhi Laddoo, Madatha Khaaja etc.