About The Recipe:

2017 Deepavali Special - Karuppatti Mini Crispy Jangiri Recipe made with the 3 main ingredients of karuppattti, ulundu and pachai arisi. It's very easy to make, first make the jangiri batter, then make sticky karuppatti syrup and at last make jangiri, soak them and ready that's all. Crispiness remained more than 5 hrs for me and also it absorbed the syrup well. Instead of karuppatti you can also use the jaggery or sugar. I made mini jangiri, you can also make usual jangiri shape too, batter is common for all. Please try and share your feedback with me and Deepavali Wishes For All Friends 😊

YouTube - Karuppatti Mini Jangiri's

Recipe : Karuppatti Mini Jangiri | How To Make Crispy Mini Jangiri Prep Time: 2 hrs 15mins Cook time: 40 minutes Recipe Cuisine: Indian Recipe Category: Jangiri Serves: 4 to 5 persons

Ingredients :

Ulundu | Urad Dal - 1\2 cup

Pachai Arisi | Raw Rice - 1 tbsp

Karuppatti | Palm Jaggery - 1 and 1\2 cup

Cardamom Seeds Powder - 3 nos

Oil - deep fry.

Method :

To make the jangiri batter, wash and soak the urad dal and raw rice separately for about two hours. Drain the water. Grind both together into fine paste with required water. Keep aside.

To make the karuppatti syrup, heat one cup of water in a pan, bring to boil, add the karuppatti and mix well. Cook until it dissolves completely. Then filter (to remove impurities) the syrup into the another pan. Cook until sticky consistency. Add the cardamom, mix well and keep aside.

Heat enough oil to deep fry the jangiri's. Fill the pipping bag with required jangiri batter, cut the edge little. Turn the flame into simmer and make jangiri on the oil. Then turn the flame into medium, cook on both sides until golden colour. Immediately drop in the karuppatti syrup, soak for about two to five minutes. Do the same for the remaining.

Notes: For jangiri batter, it requires little water to make fine paste so carefully add water. If the batter turns too thin means, it will absorb more oil. Instead of karuppatti, you can also use normal jaggery or sugar. Most of the karuppatti and jaggery contains impurities, so make syrup, filter and then use. Also no need to soak the jangiri's more time in the syrup, it will absorb the syrup soon.

Step By Step Images:

First wash and soak the urad dal and raw rice separately for about two hours. Drain the water. Grind the urad dal and raw rice both together into fine paste with required water.

Fill the jangiri batter in the pipping bag, cut the edge little and keep aside.

To make the karuppatti syrup, heat one cup of water in a pan, bring to boil, then add the karuppatti and mix well, cook until it dissolves completely. Then filter (to remove impurities) the syrup into the another pan.

Cook until sticky consistency. After that add the cardamom, mix well and keep aside.

Heat enough oil to deep fry the jangiri;s, turn the flame into simmer and make jangiri on the oil. Then turn the flame into medium, cook on both sides until golden colour. (each time don't forget adjust the flame)

Immediately drop in the karuppatti syrup, soak for about two to five minutes. Do the same for the remaining.

Serving Suggestion: Serve the karuppatti mini jangiri's with the murukku. Page: Collection Of Sweets Recipes. Variation: Instead of karuppatti, you can also try with jaggery or sugar. If you like this recipe: You will like this thinai athirasam recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais