When I was studying 3 or 4th standard, I don’t remember exactly. Myself and my Dad went a Hotel at Vellore. It was located near GUC canteen. So the place was much like old building flipped to restaurant. It was damn good old place, with garden and park outside. Even inside the hotel, it had a central muttram and lots of pillars. That’s all I remember now. So what so special about this place? Nothing special tho’ I just remembered the sweet I had there, when I was little girl. I never came across that sweet later in my life!

Daddy asked the waiter…’whats special today’. The answer came as ‘Kowa Jangiri’! I was like….’what is it’. Pappa said…okay lets try that today. Before it came to my table. Dad lectured…hmmm they are going to mix their 2 left over sweet into one!!! No wonder..the plate had 1 white large jangiri topped with melting warm kowa! It was awesome! We really enjoyed it.

So nearly 20 years later, I was telling about this sweet to my friend here! She was like…’You must prepare it’ one should write down such nice recipe!

About 2 months ago when I went to Vellore(nearly after 10 years). I happen to see this ‘Kowa Jangiri’ at Jothi Sweet Stall! Oh…my goodness, someone like me has really retrieved this old recipe! Thanks a lot to the chef/whoever thought about it!

Well….today I didn’t risk making whole ‘jangiri’ and ‘kowa’ all by myself. Just store-bought them, flipped, tossed together.

Ingredients:

Yellow/plain white color Jangiri 4-6 pieces
Kowa(with sugar) 1 cup
Ghee few spoons
Pista nut – sliced
Almonds – sliced
Saffron few strands

Method:

Yeah…while talking about ‘jangiri’ I need to highlight its not ‘jelebi’. Jelebi is something thin, crispier, yellow and sour in taste. Better do not confuse with jelebi. Buy colorless jangiri/yellow tinted ones.

Sprinkle ghee on top, then place kowa. Again run few spoons of ghee.

Garnish with sliced nuts and saffron.