Whole white urad dal - 1 cup
Raw rice - 2 TBSP
Sugar - 4 cups
Water - 1 cup
Saffron strands - 1/4 tsp
Rose essence - 1 tsp
Oil - for deep frying
Orange food color - optional ( I used saffron for the color)
Zip lock bag or piping bag with round nozzle
Here is a video on how to make jangiri.
- Soak urad dal and rice for 1 hour.
- Drain the water and grind with very little water until soft and fluffy. Add little crushed saffron while grinding the dal.
- Place sugar in a pan and add 1 cup of water. Bring it to a boil.
- Just before it reaches to one string consistency, switch off the flame. Add rose essence and saffron.
- Prepare the zip lock bag by piercing a hole in the middle of the bottom. Use a thin hot nail or rod.
- You can also use a piping bag with a round nozzle.
- Heat oil (fill about 1 inch deep) in a broad skillet on a low flame.
- Half fill the zip lock bag or piping bag with the batter.
- Press the batter over oil to make a circle and continue pressing along the sides like a coil.
- Make like 3 to 4 jangiris at a time.
- Fry until golden brown. Remove from the oil and drop them in to the sugar syrup.
- Press the jangiris down to soak. Leave them in the syrup until the next batch is fried.
- Repeat the process.
- If the syrup becomes thick, stop the frying and add little hot water to the syrup, bring it to boil.
- Makes about 30 jangiris.