- Ground batter should be very, very light – preferably ground in the grinder and not the mixi. Drop a spoonful of batter into a bowl of water, it should float and not sink.
- Oil for frying should be of medium heat. If oil gets a little too hot, remove kadai from the fire, then fry the jangiris on reduced heat.
- Jangiris should be made immediately after grinding as the batter gets sour very quickly. To keep the batter cool, put it into a bowl of water and use when required.
- Sugar syrup should be just right – otherwise the jangiris will not soak properly. It should be thicker than the syrup for Gulab Jamun. The syrup should be thick and sticky and should form a half-string consistency, that is, the syrup when tested between two fingers should form a string of 1/2 ” which should break immediately.
- If the syrup has become extra thick and has cooled off, sprinkle some water and warm up the syrup a little before immersing the jangiri.
- Allow the jangiri to be in the syrup till the next batch is fried. Then, remove the soaked ones onto a plate and stack them – this way, the extra sugar will drip. Put the freshly fried ones into the syrup.
- Jangiri should be deep-fried. Also, it should be fried just right, the colour should not change and it should not be too crisp.
Some tips on making jangiris
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