Jangri

Step 1: Wash and Soak Urad Dal

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6: Drain Urad Dal

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

Step 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.

Step 8: Transfer Batter to Bowl

Transfer the blended Urad Dal batter to a mixing bowl.

Step 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.

Step 10: Add Corn Flour (Optional)

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

Step 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.

Step 12: Heat Oil or Ghee for Frying

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

Step 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.

Step 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.

Step 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.

Step 16: Serve Jangri

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

• Ensure the sugar syrup is warm when adding the fried Jangri for proper soaking and absorption of sweetness.

• Maintain a medium flame while frying to ensure the Jangri cooks evenly and achieves a crispy texture without burning.

• For best results, use a piping bag with a star nozzle to create the intricate spiral shapes.

• 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.