Jangri

Ingredients:

Urad dal – 1 cup

Corn flour or rice flour – 3 tbsp

Sugar – 3 cups

Rose essence – 1/2 tsp 

Cardamom  powder– 1/2 tsp

Orange food color – 1/4 tsp
lemon juice - 1/2 tsp

Oil for frying

Preparation:

• Soak urad dal for 3-4 hours.
• Drain excess water and grind urad dal to a fine thick batter. Add  few drops of water slowly while grinding. 
• Dissolve the food color in 2 tbsp of water.
• Transfer the ground urad dal batter in to a bowl add corn flour or rice flour and mix them well to a smooth batter.Now add food color and mix well.

Sugar Syrup:

• In a wide pan boil 1/2 cup water and sugar , until sugar dissolves and it becomes bubbly. Turn heat down to keep it bubbling gently.
• When the sugar syrup becomes one string consistency sugar syrup add 1/2 tsp lemon juice and keep it aside.

Piping:

• Piping jangri is an important part.
• You can use ziplock bag or pastry bag,I used a pastry bag with long thin tip.
• Heat oil in a pan on medium heat. 
• Fill the pastry bag with batter and start piping. 
• Always try piping on a plastic sheet before piping in hot oil.
• Oil should not be too hot ,always maintain temperature .
• When oil is hot, pipe the jangri by starting off with a circle and pipe small rings around the circle.
• Turn both the sides and cook for a min.
• Sugar syrup must be ready and hot. Add powdered cardamom and rose essence and give it a stir.
• Remove the cooked jangri from oil and drain the oil completely and add it to the  sugar syrup immediately.
• Let the jangri stay in the sugar syrup for 1 or 2 minutes and then remove from syrup and keep it on a plate.
• Continue the same procedure with the rest of the batter and enjoy hot or cool jangris.

Note : 

• I used cupcake filling tip ( Wilton 240) to pipe jangri.
• If you are using a ziplock bag, make a small hole in the middle of the bag.
• If the pan is wide enough you can pipe more jangris in a batch.
• Do not rest the batter for long time since it will become sour.
• Syrup for janris should be little thicker.