Just as I desperately wanted the nightmare to end….it did…. Amma got better….i got the better of all the chocolate orders…. K missed me so much he’s imposed strict working hours so we can spend more time at home…… can a girl ask for anything more?? Just seeing amma back to her normal self sent my spirits (err…no not the liquid kind) soaring….. She’s back in Bangalore and regales me with tales of her granddaughter….what they’ve been up to and all the “tricks” she’s been showing her grand mother….. Especially how she can expertly hunt for chappals and put them into her mouth!! I sent a big batch of my handmade chocolates and my brother thought they were worthy of their own brand and told me that I needed to think seriously about doing something on a permanent basis…. I believe the latest fan of my chocolates is my 10 month old niece who has been walloping them with glee……..I sure like to see her in the act…possibly take some pictures and make her my poster girl??
So now that the pieces of my mind have reached a state of normalcy and hopefully peace of mind, I spent the first hour of the morning trawling all my favourite blogs and lapping up the stuff on show….i also finally get to post the recipe for jahangiri’s ……
This recipe is from amma’s close friends….. it is a sister duo living in Chennai…. A couple of the most interesting people one can come across in life…..they’re so full of joie de vivre… show the world how a full and interesting life is led …both in their 80’s they still pursue their intellectual callings…having achieved the highest success and recognition in their chosen fields, are busy with assignments…and are testimony to the adage “a healthy mind in a healthy body” ……… the fact that they have a jahangiri recipe is testament to what they extract from life!!
Recipe for jahangiris – makes about 30 medium ones
200 gms urad dal – soaked for 20 minutes
1 tbspn rice – soaked for ½ hour
1 cup sugar
1 cup water
Ghee for frying
Orange liquid food colour (optional)
Grind the soaked urad dal and rice without water to make a ball of batter. This is the most difficult part. Since no water is added, it is advisable to grind a little at a time so as to not overheat the food processor.
Float the ground batter in a bowl of water and regrind batch wise as required to a soft texture. The batter will float in the water like butter.
Make a thick syrup of the water and sugar, remove scum from the surface and set aside.
In a thick bottomed pan heat about 2 cups of ghee. Make a cone from a sheet of a plastic bag, or simply use a plastic bag (Ziploc or even a milk packet does well), spoon in about two-three tablespoons of the batter (to which colour has been added). Cut off one end to make a small hole. Press the batter into the ghee (like murukku or jalebi) like spirals, if you can take the heat of the hot ghee and are adventurous, go for the jahangiri like curls.
Fry till crisp on both sides, remove from the ghee, drain a bit, dunk it in the sugar syrup for about 15 minutes.
When all is done, remove from the syrup and store in a container.
If keeping more than 2 days, refrigerate. the leftover cooked ghee turned rancid quickly, so use it up as rapidly as possible. Makes about 30 medium jahangiris.