Serving: 60 to 80 pieces | Type: Sweet/Dessert/Deepavali Sweet
Ingredients:
Urad Dhal | -2cups |
Raw Rice | -¼ cup |
Orange Food Color | -1tbsp |
Salt | -¼tsp |
Sugar | -7cups |
Orange Food Color | -1tbsp |
Water | -5cups |
Rose Essence | -2 to 3tsp |
Oil | -for frying |
Method:
- Soak the urad dhal and rice together for about 20 to 30 minutes.
- Grind it in the wet grinder into a smooth paste using very little water.
- Add food color and grind again until the food color is evenly distributed.
- The consistency of the batter should be close to urad Vada batter.
- Take bowl of water, take a lemon size batter and put it in the water and the batter should float, if it floats, then it is the right consistency.
- Then take out from the grinder and set it aside.
- Next prepare the sugar syrup.
- In a pan add sugar and water and bring it to a boil.
- Turn it off before the sugar syrup comes to a one string consistency.
- Add some more food color and essence to the sugar syrup and mix well.
- Now take another pan and heat it with oil for frying.
- Next, take a Ziploc bag make a small cut on one corner.
- Now place the heat on medium flame.
- Fill the Ziploc bag with dough and make the jangri.
- On the hot oil draw a spiral shape with 2 small circles, and then draw a few loops to connect the two circles.
- Cook it on both sides until it is crispy and then take it out of the oil and place in directly into the sugar syrup.
- Allow it soak in the sugar syrup.
- Then take it out from the syrup and let it cool on a parchment paper.
- Keep repeating this until you have finished all of the batter.
Note:
- Use good quality urad dhal.
- Grind it in the wet grinder for better result.
- If the sugar syrup gets too boiled (one string consistency or longer), then add some more water to the syrup and bring to a boil again to thin out the syrup.