Step-by-Step Instructions

1. 1.Wash and Soak Urad Dal

   Wash 1 cup of Urad Dal thoroughly and soak it in sufficient water for 1 hour.

2. 2.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.

3. 3.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.

4. 4.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.

5. 5.Add Saffron Strands to Syrup

   Add saffron strands to the sugar syrup and mix well. The sugar syrup is now ready. Keep it warm.

6. 6.Drain Urad Dal

   After 1 hour of soaking, drain all the water from the Urad Dal.

7. 7.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.

8. 8.Transfer Batter to Bowl

   Transfer the blended Urad Dal batter to a mixing bowl.

9. 9.Add Food Color to Batter

   Add 1/4 teaspoon of Kesari powder (food color) to the batter and mix thoroughly with a whisk until the color is evenly distributed.

10. 10.Add Corn Flour (Optional)

    Optionally, add 1 tablespoon of corn flour to the batter and mix well to ensure a smooth consistency.

11. 11.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.

12. 12.Heat Oil or Ghee for Frying

    Heat oil or ghee in a deep pan over medium flame for deep frying the Jangri.

13. 13.Pipe Jangri into Oil

    Simmer 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.

14. 14.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.

15. 15.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 2 minutes, ensuring it's fully immersed.

16. 16.Serve Jangri

    Remove the soaked Jangri from the sugar syrup. Your delicious and syrupy Jangri is now ready to serve.