Step 1: Prepare Urad Dal

Wash 1 cup of urad dal thoroughly and then soak it in water for 1 hour.

Step 2: Prepare Sugar Syrup

In a pan, add 400 gms of sugar and 200 ml of water. Cook on high flame, stirring until the sugar dissolves and the mixture comes to a boil.

Step 3: Add Lemon Juice

Once the syrup is boiling, add 1 tsp of lemon juice to prevent crystallization.

Step 4: Achieve One String Consistency

Continue boiling the syrup until it reaches a one-string consistency (when a drop of syrup forms a single thread between your thumb and forefinger).

Step 5: Infuse Saffron

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

Step 6: Drain Dal and Blend Batter

After 1 hour of soaking, drain the water from the urad dal. Transfer the dal to a blender and blend it into a smooth, tight-consistency batter, adding very little water if necessary.

Step 7: Color the Batter

Transfer the batter to a bowl. Add 1/4 tsp of kesari powder (food color) and mix well until the color is evenly distributed.

Step 8: Add Corn Flour (Optional)

Optionally, add 1 tbsp of corn flour to the batter and mix well. This helps in achieving a crispier texture.

Step 9: Fill Piping Bag

Carefully fill the prepared batter into a piping bag, a clean cloth with a small hole, or a zip-lock pouch. Secure the top with a rubber band and snip a small opening at the tip.

Step 10: Heat Oil and Pipe Jangri

Heat oil or ghee in a pan on medium flame. Once hot, reduce the flame to a simmer. Pipe the jangri batter into the oil in circular, overlapping coil shapes.

Step 11: Fry Until Crisp

Once the bottom side of the jangri is crisp, turn them over and continue frying until both sides are golden brown and crisp.

Step 12: Soak in Sugar Syrup

Immediately after frying, drop the hot jangri into the warm sugar syrup. Let them soak for 2 minutes to absorb the sweetness.

Step 13: Serve Jangri

Remove the soaked jangri from the syrup and serve. Enjoy your homemade jangri!

• Ensure the urad dal batter is smooth and has a tight consistency for perfect shapes. Adding corn flour helps achieve crispiness.

• The sugar syrup should be warm when dropping the fried jangri for proper absorption. If it cools too much, gently reheat it.

• Maintain a medium flame for frying to ensure even cooking and crispiness without burning the jangri.

• Cardamom powder or rose water can be added to the sugar syrup for additional flavor.

• Different food colors can be used to create jangri of various hues.