Thursday, Dec 20 2007

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Festival Recipes Jangri It is also known as Amrithi. This is Diwali special dish. Black gram dal - 1 cup (200 gm) Rice - 1 table spoon Sugar - 2 cups (500 gm) Ghee - 1/2 Kg Kesari (Colour) powder - 1/2   tea spoon Method Wash and soak the dal and rice in water for 15 minutes Drain the water and grind well for one hour without adding water;just sprinkle little water Mix kesari powder with the batter Prepare thick sugar syrup with sugar and water  and add kesari powder Heat ghee in a shallow pan on low fire Take a big ball of the batter in a thick cloth with a small hole (Mouth of the hole should be stitched along the edges as in a button hole) Hold the cloth bundle in the hand and press the cloth bundle so  that the batter comes out Make a circular motion of your hand while pressing the bundle so that the batter drops into the ghee in pan on fire After making one round (circle)keep on making small roundsalong the sides of the center so that you get small coils around the center After completing small coils make one big circle on top of the jangiri and stop pressing Prepare 4-5 Jangiris in hot ghee and allow to fry in low fire till they turn golden and crisp Remove them from ghee and drop them into hot syrup and keep aside Remove the Jangiris after they absorb the syrup and serve hot