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1: Wash the Urad dal and soak for 1 hour.

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

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

4: Drain the water completely. Grind the Urad dal into a smooth paste, adding minimal water as required.

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

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 squeeze bottle.

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

8: Once the oil bubbling starts to subside, flip the Jangris and cook until they reach the same orange-red colour on both sides.

9: Drain off the excess oil and transfer the Jangris to warm sugar syrup. Let them soak for 4 minutes.

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