Jangri

Method

1. 1

   Add the sugar, water and green cardamom to a pan. Turn on the heat and cook until the sugar syrup has thickened.

   WaterGreen CardamomSugar

2. 2

   Add lemon juice and orange food colour. Mix and set aside, covering it so that it remains warm.

   Lemon JuiceOrange Food Colour

3. 3

   Wash the Urad dal and soak for 1 hour.

   Urad Dal (whole)

4. 4

   Drain the water completely. Grind it into a smooth paste, adding minimal water as required.

   Water

5. 5

   Transfer the mixture into a bowl. Add cornstarch and a few drops of orange food colour. Mix using your hands or using a whisk for 5-10 minutes or until fluffy.

   Corn FlourOrange Food Colour

6. 6

   Test the consistency of the batter by dropping a small portion in a bowl of water. If it floats, it is at the right consistency. Transfer this batter to a piping bag or to a squeeze bottle.

   Sunflower Oil

7. 7

   In a flat pan, heat oil. Over medium heat, squeeze the batter into the oil. Make a large circle twice and then make smaller circles over the large circle.

8. 8

   Once the oil bubbling starts to subside, flip the Jangris. Cook until it reaches the same orange-red colour on both sides.

9. 9

   Drain off the excess oil and transfer it to warm sugar syrup. Let it soak for 4 minutes.

10. 10

    Transfer it to another tray/plate. Once they are all fried and soaked, garnish with chopped nuts.

    Mixed Nuts