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

1. 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.

2. 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.

3. 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.

4. Add a pinch of food color if you want. I added a pinch of turmeric here.

5. 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.

6. Heat the oil in a pan on medium heat and put the batter in jangir shape in it. Fry until crispy.

7. Put these jangirs in sugar syrup for 2 minutes.

8. Take out the jangirs and keep them on a plate and later transfer them to a storage container.

9. Jangir will be tastier if you eat after 2-3 hours. Otherwise it might have black gram smell.

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