Jangri

Ingredients:

Whole white urad dal/Muzhu ulutham paruppu - 3/4 cup

Rice flour (optional) - 1 tsp

Orange food color - 1/2 pinch

Salt - a pinch

For Sugar syrup:

Sugar - 3/4 cup

Water - just to immerse the sugar

Lemon juice - 1/2 tsp

Rose essence - 4 drops

Orange food color - a pinch

Method:

Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas. 

The batter should be fluffy and smooth. Mix a pinch of salt, food color and rice flour(if desired) and mix well.

Heat the sugar with water just to immerse it and after it starts boiling, let it boil for 3-4 minutes. Add lemon juice, food color and lastly essence and mix well and switch off the stove. Take a zip lock cover and make a hole with a thin nail. The hole should be very tiny.

Fill half the cover with the batter and practice doing in a plate. Draw two circles and over it, draw small swirl like circles as shown in the picture.

Then heat a broad, flat bottomed pan (keeping the flame low or low-medium flame, other wise, the jangris will blow to a bigger size and become brittle or soggy) with only little oil say 1 inch depth. The oil should not get fully heated, when it starts forming small, small bubbles in the bottom, then draw jangris in the oil, repeat the same to make many.

Once the jangris gets cooked and becomes light, turn over and cook till crisp and then take out carefully and transfer to the sugar syrup (the sugar syrup must not be too thin and also not too thick). You can use Chop sticks for this, which works out very well.

Dunk the fried jangris in hot sugar syrup for 1-2 minutes and take out carefully and arrange it a plate(you can warm it if the syrup becomes cold). Let it rest for 30 minutes.

Notes:

Keep for a day if you dont feel that the sugar syrup is not absorbed well by jangris. Also you can try dunking the jangris twice in the hot syrup. 

And lastly, if you are not comfortable with drawing the jangri shape, do make a comparatively bigger hole and make mini swirl like rings (mini jangris).

Recipe Courtesy: Rak's Kitchen