Sunday, November 14, 2010
I thank Raks for making me create a milestone in my kitchen by trying out two great Indian Sweets - Rasgulla and Jangiris/Imarti for this Diwali. It is a real achievement to create such traditional sweets in your own kitchen.
1 cup Split black gram skinless/whole white urad dal
1/4 tsp Rice flour (optional)
1/2 pinch of Orange food colour 1/2 pinch
a dash of salt
For Sugar syrup:
5 cups of Sugar
water just to immerse the sugar
1/2 tsp lemon juice (optional)
6 drops of Rose essence
a pinch of orange food colour
1 tsp green cardamom powder
Soak urad dal for 2 hrs. Drain and grind with very little water as we do for grinding vadas.The batter should be fluffy and smooth.
Add a dash of salt, food colour and rice flour(makes the imritis crispy) and mix well.
Heat sugar with water just to immerse it. Boil till a syrup of single-thread consistency is reached. Add lemon juice, food colour and rose essence and cardamom powder, mix well and switch off the stove. Keep the syrup hot. Take a zip lock cover or a any plastic cover and make a hole.The hole should be very tiny.
Fill half the cover with the batter and first practice doing on a plate. Draw two circle first and draw small swirl like circles over it.Just needs a little practice to get the right shape:)
Then heat oil in a flat bottomed pan with low heat where oil should be of 1 inch depth.
The oil should not get fully heated,when it starts forming small bubbles in the bottom,then draw jangiris/imarti in the oil,repeat the same to make many.
Once the jangiris/imarti gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup.
Dunk the fried jangiris/imarti in hot sugar syrup for 1-2 minutes till they have absorbed enough syrup and take out carefully and arrange it a plate.Give a 1/2 hour standing time (says Raks). But I could not wait to taste:)