|Urad dal||1 Cup (16 tbs)|
|Saffron color||1 Pinch|
|Rice flour||1 Teaspoon|
|Oil||1 Cup (16 tbs) (For Frying)|
|Ghee||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs) (For Sugar Syrup:)|
|Water||2 Cup (32 tbs) (For Sugar Syrup:)|
|Milk||1 Teaspoon (For Sugar Syrup:)|
|Lemon juice||1⁄2 Teaspoon (For Sugar Syrup:)|
1. Soak urad dal for atleast 3 hours. Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.
2. Dissolve sugar in water and bring to boil till one string consistency. Now add lemon juice into the syrup to avoid forming crystals.
3. To the dal paste, add rice flour, saffron colour and mix it well.
4. Now take a Ziploc bag and turn it upside down and make a small hole in the center using a heated big safetypin or iron nail so that it makes a hole by the way seals the hole not to tear while piping.
5. Take a flat pan/kadai, heat 1inch level oil&ghee.
5. Put the colored mixture into the ziploc bag and hold nozzle of the ziplog bag just above the surface of the oil( Not very hot, very low heat), and pipe it to make circles starting from the centre and sealing the end in the last half round. (If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil. If still not coming, reduce flame and try again)
7. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.
8. Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.
Crispy, juicy jangries are ready to enjoy!!