Ingredients:
1. 1 cup split black gram skinless
2. 1 teaspoon rice flour
3. 1 pinch saffron color
4. 2 cup white sugar
5. 1 cup water
6. 1/2 teaspoon lemon juice
7. 1/4 teaspoon cardamom powder
8. ghee(clarified butter) or refined oil for frying
Method:
1.
Wash and soak the urad
dal for at least 3 hours.
2.
Drain the water and
grind dal into a fine paste, add little water in the blender.
3.
Remove the paste in
bowl and add rice flour than mix until fluffy and white or for 3 –5 minutes.
4.
Then add saffron color
and mix it well.
5.
Dissolve sugar in
water and bring to boil.
6.
Now add lemon juice
into the syrup to avoid forming crystals.
7.
Stir the sugar syrup
continuously until the syrup is sticking in hands.
8.
Now take a Ziploc bag
and make a small hole in the center using a big iron nail.
9.
Put the paste mixture into
the Ziploc bag and hold nozzle of the Ziploc bag, just above the surface of the
oil.
10. Pipe it to make circles with the batter, starting from the
centre and sealing the end in the last half round.
11. For Better result first practice in an empty plate and then
pipe it in oil.
12. Make sure the temperature of oil is to be low while piping.
13. Deep fry on a medium heat till crispy and golden on both
sides, turn frequently.
14. Drain the imrati and jangri in warm sugar syrup for a
minute,
and serve hot or cold.
and serve hot or cold.
Note: Make
sure that temperature of oil should be low while piping.
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