Jangri - Indian Sweet

Step 1: Wash and Soak Urad Dal

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

Step 2: Prepare Sugar Syrup - Part 1

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

Step 3: Prepare Sugar Syrup - Part 2

Add 1 tsp of lemon juice (to avoid crystallization) and saffron strands to the boiling syrup. Continue to boil until it reaches a one-string consistency. Keep the syrup warm.

Step 4: Prepare Batter - Part 1

After 1 hour, drain the water from the soaked urad dal. Transfer the urad dal to a blender.

Step 5: Prepare Batter - Part 2

Blend the urad dal until smooth, adding little water as needed, to achieve a tight consistency.

Step 6: Flavor and Color Batter

Transfer the blended batter to a bowl. Add 1/4 tsp of kesari powder (food color) and mix well until uniformly colored.

Step 7: Add Corn Flour (Optional)

If desired, add 1 tbsp of corn flour to the batter and mix well.

Step 8: Fill Piping Bag

Fill the prepared batter into a piping bag (or a cloth/zip lock pouch with a small hole cut at the tip).

Step 9: Heat Oil/Ghee

Heat oil or ghee in a pan on medium flame. Once hot, simmer the flame.

Step 10: Pipe Jangri

Pipe the batter into the hot oil/ghee in circular shapes with overlapping coils to form the traditional jangri design.

Step 11: Fry Jangri

Fry the jangri until the bottom side is crisp, then turn them over. Continue frying until both sides are crisp and golden orange.

Step 12: Soak in Sugar Syrup

Remove the fried jangri from the oil and immediately drop them into the warm sugar syrup. Soak for 2 minutes.

Step 13: Serve

Remove the soaked jangri from the syrup and serve.

• Ensure urad dal batter is smooth and tight for perfect spirals.

• Maintain one-string consistency for sugar syrup to prevent crystallization.

• Fry jangri on medium flame until crisp for best texture.

• Soak jangri in warm sugar syrup for optimal absorption.

• Add a pinch of cardamom powder to the sugar syrup for extra flavor.

• Use orange food color instead of kesari powder for a brighter color.