Black Rice Jangiri | Karuppu Arisi Karuppatti Mittai | Healthy & Unique Jangiri recipe with tips & tricks
How to make Black Rice Jangiri | Black Rice Karupatti Mittai | Jangiri recipe with Black rice and Palm Jaggery with detailed snaps and step-by-step procedure.
Jangiri - a very popular, juicy Indian sweet made by soaking the crispy deep-fried swirl stuff in a sugary syrup. Whenever the term 'Jangiri' has been heard, the thing that comes to mind is the bright orange colour of the succulent sweet and the beautiful swirl pattern of it. The cloth with a small hole would be filled with the fluffy urad dal batter, and the Jangiri swirls are piped rapidly into the sizzling hot oil. Yup! Everyone should agree that making a perfect Jangiri pattern is an art.
Karupatti Mittai is one such similar variety of Jangiri prepared with rice and urad dal soaked in a syrup of Palm Jaggery. The healthy and juicy Karupatti Mittai is very famous in Sivakasi which my aunty bought for us whenever she visit our place. The earthy taste of the Palm Jaggery would be so addictive and obviously, Karupatti Mittai is one of my favourite sweets.
Getting inspired by the very popular Karupatti Mittai recipe, I tried my hands on Karupatti Mittai with Black Rice and Black gram to come up with a healthier version. The outcome was thoroughly outstanding and everyone in my family, even my little sweet girl just fell in love with it. The same week I prepared a big batch of Black Rice Karupatti Mittai to satiate my family need.
Well! Let it be Black Rice, Black Gram or Palm Jaggery, all three star-ingredients are highly nutrition-packed. Being rich in iron, fibre, and
protein, the Black Rice Karupatti Mittai would be a very healthy and equally tasty sweet that can be offered to the kids.
This recipe has been waiting on the bucket list for a year, and I am releasing this unique recipe right now as a special Diwali post. The tricky part of making a swirl pattern is tackled with the right tricks and so, get ready to make the best-ever, healthy, hassle-free Black Rice Jangiri at home.
Which Black Rice to use?
For this particular recipe, any non-glutinous (non-sticky) variety of black rice should be used.
How much time to Soak?
- The black rice needs a pretty long time to get soaked completely.
- To reduce the soaking time of the black rice, hot water is used in this recipe. If using cold water, it is advisable to soak the ingredients overnight.
Which is the Right Consistency of the Batter?
- The batter should be thick enough to pipe through a cloth or a piping bag. So, add very little water while grinding the batter.
- Also, the batter should be fluffy or aerated to avoid dense Jangiri. The grinder is the best way to incorporate air into the batter while grinding.
- I use a mixer to prepare the batter which I aerate by mixing it in a circular motion. So, the more fluffy the batter, the less dense the Jangiri would be.
Tips to get the Perfect Jangiri shape:
- Making a perfect Jangiri is not a tricky task if the batter is piped to very little oil. So, for the deep-frying task, use a flat-bottomed heavy pan and a very little oil that works perfectly each time you make Jangiri at home.
- Also, a piping bag works best for the homemade mess-free Jangiri.
How long to Fry & Soak the Black Rice Jangiri?
- Frying the Black Rice Jangiri for a long time would make it hard which in turn could resist it from absorbing the palm Jaggery syrup. So, fry until both the sides are cooked but not for a long time until very crisp.
- Also, the prepared palm Jaggery syrup should not be very thick.
- Adding the black rice Jangiri to a hot syrup would take 5 to 7 minutes to get it soaked. If soaking in warm syrup, it may take 10 to 15 minutes to get soaked fully.
Right Ratio of Black Rice and Urad Dal?
- The ratio of black rice and whole black gram differs from the traditional Karupatti Mittai recipe.
- For the best-tasting Black Rice Jangiri, the ratio of black rice and black gram should be kept 1:1.
There lie many tricks and tips to get the recipe right. Let me highlight them before going through the super healthy recipe.
- Keep the ratio of black rice and black gram to 1:1 to get the perfect Jangiri.
- Soak the rice and gram preferably overnight to get them ground into a fine & fluffy batter. To reduce the soaking time, the ingredients can be soaked in the hot water for at least 5 hours.
- Add very little water while grinding so that the resultant batter will be thick and fluffy. Keep in mind, we need a well-aerated, fluffy and thick batter.
- Use a flat-bottomed pan with very little oil for frying the Jangiris. This makes the Jangiri shaping job very easier.
- Do not fry the Jangiri for a long time until very crispy. Caution guys! the over-cooked Jangiri would not suck up the palm jaggery syrup.
- Also, do not keep the palm jaggery syrup very thick. The palm jaggery syrup that is just sticky to touch should work fine.
- The palm Jaggery syrup should be hot or warm while adding the Back Rice Karupatti Mittai to the syrup, and it takes 5 to 15 minutes to get soaked fully depending on the temperature of the syrup.
So, keep all the points in mind to get the best-tasting Black Rice Karupatti Mittai. I'm really super happy to introduce this super healthy recipe. Give this a try, and never forget to comment me your recipe experience.
Furthermore, the prepared Black Rice Karupatti Mittai can be enjoyed for 10 days if stored in a clean and dry air-tight container.
Have you tried this recipe?
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⏲ Cooking Time: 30 minutes
🍴 Servings: 4 to 5
The very healthy and succulent Jangiri recipe that would be prepared with health-packed ingredients like Black rice, Black gram and Palm Jaggery.
Black Rice Jangiri/Karupatti Mittai
- Black rice/ Karuppu Arisi - 1/2 cup
- Black Gram/Karuppu Ulundhu - 1/2 cup
- Palm Jaggery - 1 cup
- Water - 1 cup
- Salt - a pinch
- Oil - for frying
- Wash and Soak an equal quantity of black rice and black gram preferably overnight.
- Grind the ingredients with very less water to get a thick and fluffy batter.
- Add a pinch of salt and mix the batter in a circular motion to aerate the batter.
- Add the batter to a piping cloth or bag, and start piping Jangiri shape into the hot oil.
- Fry the Jangiri on both sides until cooked, and drain the excess oil.
- Add a cup of water to a cup of palm jaggery and make a syrup that is just sticky to touch.
- Add the fried Jangiri to the hot syrup and let it soak the syrup for 5 to 7 minutes.
- Drain the excess syrup, and enjoy the unique taste of Black Rice Jangiri.
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Step-by-Step Procedure with Pictures
How to Make?
- Take half a cup of Black rice in a bowl.
- Also, add half a cup of a whole black gram to the same bowl.
- Wash twice or thrice to remove the lingering dust clinging to them.
- Soak the ingredients in enough water. To reduce the soaking time, I soaked them in the hot water for 5 hours. If using normal water, it is advisable to soak them overnight.
- Grind the ingredients with very little water. I use a mixer to grind. If making a big batch, use a grinder for the best-aerated batter.
- The batter should be thick like this.
- Add a pinch of salt to the batter. Adding salt enhances the taste.
- Mix the batter in a circular motion until the batter is aerated.
- Fill the piping bag or piping cloth with the batter.
- Start piping Jangiri to the hot oil. Start with two big spirals and do continuous overlapping swirls over the spirals.
- Flip and cook until both sides are well-cooked. Don't dare to fry them for a long time as they won't absorb the syrup.
- Drain the excess oil from the fried Jangiri.
- In a pan, add a cup of palm jaggery.
- Also, add a cup of water to it.
- Dissolve and filter the syrup to remove the dirt particles. Boil the filtered syrup until the syrup is just sticky to touch. The syrup should not reach string consistencies.
- Add the fried Jangiri to the hot palm jaggery syrup. Allow it to get soaked for 5 to 7 minutes. If adding to the warm syrup, allow it to get soaked for 10 to 15 minutes.
- Once soaked, take out from the palm jaggery syrup. The tasty and healthy black rice Karupatti Mittai is ready!
- The Piping bag is very easy to handle and make mess-free Black Rice Karupatti Mittai.
- Though cardamom powder could be used for flavouring, I prefer skipping it since the naturally caramelized taste of the Palm Jaggery adds a very unique taste to the Black Rice Jangiri.