Jaggery a.k.a gur/gud is a popular and healthy alternative to refined sugar.
It is eaten throughout the year, yet consuming it in winters is considered all the more good for health.
Not just rich in Vitamin B, minerals, calcium, copper, zinc, phosphorus, etc., it is loaded with so much goodness that next time if you have to make a choice between sugar and jaggery, you must go with the latter!
Gud Kesar Imarti or Jangiri originated in the Mughal kitchens. The cooks cooked up this sweet on the demand for a different type of sweet by Prince Salim who was also known as Jangiri, hence the name Jangiri.
This recipe has featured on the Sanjeev Kapoor show ‘Khanakhazana’.
• Jaggery (gud), grated 1 cup
• Saffron 8-10 strands
• Split skinless black gram (dhuli urad dal) 1/3 cup
• Corn flour 1 tablespoon
• Orange food colour a few drops
• Ghee for deep-frying
Wash and soak split black gram in sufficient water for about 2-3 hours. Drain and transfer into a mixer jar. Add cornflour, orange food colour and ¼ cup + 1 tbsp water and grind to a smooth and thick batter of cake batter consistency.
Heat ¼ cup water in a non-stick pan, add jaggery and saffron, cook stirring, till jaggery dissolves and the mixture reaches a one-string consistency. Remove from heat, keep it warm.
Heat sufficient ghee in a shallow pan. Pour batter into a squeezy bottle, pipe out batter into hot ghee in 2 concentric circles in a clockwise direction, followed by scallops in anti-clockwise direction.
Deep-fry till golden. Drain and soak in the warm jaggery syrup for 15 minutes.
Drain and serve hot.