drain and grind into a very fine paste along with salt
use minimum water to grind;I have used 2 table spooons of water to grind it
transfer the ground batter into a wide vessel ;add 1/2 tsp turmeric powder
beat with your hand for 5 minutes to aerate the batter
transfer the batter into a piping bag
step 2 : prepare sugar syrup
add sugar into a sauce pan
add 3 / 4cup of water and lemon juice
add 1/2tsp turmeric powder
heat up and stir well until sugar get dissolved
bring to a good boil
lower the flame and continue heating until the syrup gets half string consistency,when you test with your fingers the syrup strings and cut off immediately
turn off the flame and stir in cardamom powder
keep this aside
step : shaping and frying
pour oil into a shallow wide frying pan;the height of oil should be less than 1 inch
when oil becomes medium hot press the dough into it
fry on medium - high flame until they are crisp
step : soaking
when the jangiris are crisp,drain from oil and quicky dip them in the sugar syrup
do not allow the jangiris to cool or else they won't absorb the syrup
take out them from the syrup roughly after 3 minutes
repeat the same with the remaining dough
crispy and juicy jangiri/imarti/jalebi are ready to sarve
Kappalndi mittai using jaggery is a healthy sweet for our sweet kids. Recognising the consistency of jaggery syrup is the key to make perfect kadala mittai.
Ingredients :
kappalandi/peanut roasted and skin removed - 1.5cups[250g]
jaggery - 1cup[185g]
water - 1/4 cup
oil - 2 tbs
Method :
- dry roast the peanuts till become crisp and brown spots appear on them
- remove from fire and let them cool
- remove the skin and keep aside
line a tray with aluminium foil and brush oil on it and keep aside
- boil jaggery along with water till the jaggery get melted
- strain it to remove the impurities
- pour the jaggery syrup into a heavy bottomed vessel
when it begin to boil add oil
heat this on low heat till get soft crack stage *
- if you add peanuts before soft crack stage, mittai will become sticky
when it is ready immediately add in the peanuts and stir well as fast as possible
- immediately transfer them to the prepared foil and press with rolling pin
- it help to avoid floating of peanuts over jaggery
- before become completely cool, mark the portions with a knife
- let them cool completely before serving
Note : stages of jaggery
1. frothing : it become thick like honey
2. soft ball stage : stirring occasionally on medium flame; after a few seconds it reaches soft ball stage. when you drop it in cold water, you will be able to make soft ball without any shape.
3 hard all stage : after a few seconds it reaches the hard all stage; when drop in cold water immediately it thickens with well defined edges; you can make a hard ball and if you through it on a steel plate you can hear a "ting" sound;if you bite it, it will stick to your teeth.
4. soft crack stage :after about 45 seconds is the soft crack stage;drop a liitle syrup in cold water;it thickens quickly and if you bite it you can break it easily without sticking; and this is the time to add peanuts.
