Friday, December 3, 2010
IMRATI / JANGRI
1 cup split black gram skinless
1 teaspoon rice flour
1 pinch saffron color
2 cup white sugar
1 cup water
1/2 teaspoon lemon juice
1/4 teaspoon cardamom powder
ghee(clarified butter) or refined oil for frying
Wash and soak the urad dal for at least 3 hours.
Drain the water and grind dal into a fine paste, add little water in the blender.
Remove the paste in bowl and add rice flour than mix until fluffy and white or for 3 –5 minutes.
Then add saffron color and mix it well.
Dissolve sugar in water and bring to boil.
Now add lemon juice into the syrup to avoid forming crystals.
Stir the sugar syrup continuously until the syrup is sticking in hands.
Now take a Ziploc bag and make a small hole in the center using a big iron nail.
Put the paste mixture into the Ziploc bag and hold nozzle of the Ziploc bag, just above the surface of the oil.
Pipe it to make circles with the batter, starting from the centre and sealing the end in the last half round.
For Better result first practice in an empty plate and then pipe it in oil.
Make sure the temperature of oil is to be low while piping.
Deep fry on a medium heat till crispy and golden on both sides, turn frequently.
Drain the imrati and jangri in warm sugar syrup for a minute,
and serve hot or cold.
Make sure that temperature of oil should be low while piping.
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Friday, December 03, 2010
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