Jangiri
🧾 Ingredients (Serves 4)
For the batter:
• 1 cup whole urad dal (soaked 2–3 hours)
• A pinch of salt
• Orange food color (optional)
• Water – as needed for grinding
For the sugar syrup:
• 2 cups sugar
• 1 cup water
• ¼ tsp cardamom powder
• A few drops of rose water or a pinch of edible camphor (optional)
• Lemon juice – ½ tsp (to prevent crystallization)
For frying:
• Ghee or refined oil – for deep frying
Method
1. Prepare the batter
◦ Grind soaked urad dal to a smooth, fluffy paste using minimal water.
◦ Add salt and food color. Mix well until light and airy.
2. Make sugar syrup
◦ Boil sugar and water until it reaches one-string consistency.
◦ Add cardamom, rose water, and lemon juice. Keep warm.
3. Shape the jangiri
◦ Fill batter into a cloth with a small hole or a piping bag with a nozzle.
◦ Pipe floral patterns directly into medium-hot oil.
4. Fry and soak
◦ Fry until crisp and golden-orange.
◦ Remove and immediately soak in warm sugar syrup for 2–3 minutes.
◦ Transfer to a plate to cool.
💡 Tips
• Grind without froth: Excess air makes batter hard to shape.
• Use cold water while grinding for better texture.
• Keep syrup warm—not hot—while soaking.
• Practice piping on a plate before frying for consistent shapes.
• Store in an airtight container; they stay fresh for 2–3 days.
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