Jangri
For Batter
For Sugar Syrup
For Frying
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Wash and Soak Urad Dal
Wash 1 cup of Urad Dal thoroughly and soak it in sufficient water for .
Prepare Sugar Syrup - Initial Boil
In a pan, combine 400 gms of sugar and 200 ml of water. Mix well with a spatula and bring the mixture to a boil over high flame.
Add Lemon Juice to Syrup
Once the sugar syrup is boiling, add 1 teaspoon of lemon juice. This helps to prevent the sugar from crystallizing.
Achieve One String Consistency
Continue boiling the sugar syrup, stirring occasionally, until it reaches a one-string consistency. Test by taking a drop between your thumb and forefinger; it should form a single thread.
Add Saffron Strands to Syrup
Add saffron strands to the sugar syrup and mix well. The sugar syrup is now ready. Keep it warm.
Drain Urad Dal
After of soaking, drain all the water from the Urad Dal.
Blend Urad Dal for Batter
Transfer the drained Urad Dal to a blender. Blend it into a smooth, tight consistency, adding a minimal amount of water (just enough to blend) to achieve the desired thickness.
Transfer Batter to Bowl
Transfer the blended Urad Dal batter to a mixing bowl.
Add Food Color to Batter
Add 1/4 teaspoon of Kesari powder (food color) to the batter and mix thoroughly with a until the color is evenly distributed.
Add Corn Flour (Optional)
Optionally, add 1 tablespoon of corn flour to the batter and mix well to ensure a smooth consistency.
Fill Piping Bag
Carefully fill the prepared batter into a piping bag, a cloth, or a zip-lock pouch, securing the top with a rubber band.
Heat Oil or Ghee for Frying
Heat oil or ghee in a deep pan over medium flame for deep frying the Jangri.
Pipe Jangri into Oil
the flame. Carefully pipe the batter into the hot oil in a circular motion with overlapping coils to form the Jangri shape. Make sure not to overcrowd the pan.
Fry until Crisp
Fry the Jangri until the bottom side is crisp and golden. Then, turn it over using a skewer or tongs and continue frying until both sides are golden brown and crisp.
Soak in Sugar Syrup
Once fried, immediately remove the hot Jangri from the oil and drop it into the warm sugar syrup. Allow it to soak for , ensuring it's fully immersed.
Serve Jangri
Remove the soaked Jangri from the sugar syrup. Your delicious and syrupy Jangri is now ready to serve.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Wash and Soak Urad Dal1 hour
Wash 1 cup of Urad Dal thoroughly and soak it in sufficient water for 1 hour.
- View Step 6Drain Urad Dal1 hour
After 1 hour of soaking, drain all the water from the Urad Dal.
Variations
Simple ways to adapt this recipe.
- You can add a fewCustomise
You can add a few drops of rose water or kewra essence to the sugar syrup for an enhanced aroma.
- Experiment with different food colors to create multi
Colored Jangri.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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