Serving: 60 to 80 pieces | Type: Sweet/Dessert/Deepavali Sweet

Jangri ready

Ingredients:

Method:

1. Soak the urad dhal and rice together for about 20 to 30 minutes.
2. Grind it in the wet grinder into a smooth paste using very little water.
3. Add food color and grind again until the food color is evenly distributed.
4. The consistency of the batter should be close to urad Vada batter.
5. 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.
6. Then take out from the grinder and set it aside.
7. Next prepare the sugar syrup.
8. In a pan add sugar and water and bring it to a boil.
9. Turn it off before the sugar syrup comes to a one string consistency.
10. Add some more food color and essence to the sugar syrup and mix well.
11. Now take another pan and heat it with oil for frying.
12. Next, take a Ziploc bag make a small cut on one corner.
13. Now place the heat on medium flame.
14. Fill the Ziploc bag with dough and make the jangri.
15. On the hot oil draw a spiral shape with 2 small circles, and then draw a few loops to connect the two circles.
16. 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.
17. Allow it soak in the sugar syrup.
18. Then take it out from the syrup and let it cool on a parchment paper.
19. Keep repeating this until you have finished all of the batter.

Note:

1. Use good quality urad dhal.
2. Grind it in the wet grinder for better result.
3. 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.