Prep time: 
Cook time: 
Total time: 
Serves: 30 Jaangris
  • Whole urad dal – ¾ cup
  • Rice flour – 1 tsp
  • Corn flour – ¼ tsp
  • Sugar – 2 cups
  • Rose essence – ¼ tsp
  • Orange food color – a pinch or two
  • Oil to fry the Jaangri
  1. Wash and soak urad dal with enough water for 2 hours. Drain the water completely and set aside.
  2. Grind the urad dal in grinder, sprinkling little water now and then – do not add too much water. The batter has to be thick in order to get good jangri shape. It took me like ¾ cup of water. Add or reduce according to your measurement. I ground the urad dal for 35 minutes to get a smooth batter.
  3. Meanwhile add 2 cups of sugar in a pan and add enough water to cover the sugar. I added ¾ cup water. Set aside until the sugar is completely dissolved.
  4. While grinding the batter I also prepared the piping bag. I used wilton piping bag with #10 tip.
  5. You could also use traditional jaangri making cloth or thick ziplock and make a hole.
  6. Make the sugar syrup when the sugar is completely dissolved. Do not stir the sugar syrup otherwise it forms crystals. Just heat the syrup and bring it to boil.
  7. Now reduce the flame and add essence and food color. Boil for another couple of minutes until single string consistency.
  8. Transfer the batter into a mixing bowl.
  9. Add rice flour,corn flour and food color (mixed with little water) to the batter and beat or fluff them well using your hand. (Like how you do for idli batter). The batter should be airy and thick.
  10. Add some of the batter to the piping bag.
  11. Heat a FLAT pan with enough oil in a medium flame. Do not add too much oil. Fill 1” of the pan with oil. Oil should not be too hot.
  12. You will know the oil is ready when you start to notice small bubbles rising from the bottom of the pan.
  13. Pipe the jaangri batter, pour it in oil and cook until one side is cooked. Carefully turn the jangri and cook the other side.
  14. Using skewers take out the fried jaangris.
  15. Dip them in the sugar syrup for couple of minutes and transfer to the plate. Serve hot. Enjoy! :)
Recipe by MyEdibleCravings at http://myediblecravings.com/jaangri/