Jangri
Serves 1260 mins prep30 mins cook
A popular and traditional sweet from Tamil Nadu, Jangri is made with urad dal, sugar syrup, and flavored with cardamom and orange food color. This dish is deep-fried and soaked in sugar syrup, making it delectable and festive.
0 servings
What you need

cup water
tbsp cornstarch

orange food color
oil

chopped pecans

cup sugar

cup water

green cardamoms

tbsp lemon juice
Instructions
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.View original recipe

