Jangiri

Ingredients (14)

• whole urad dal150 g
• rice flour50 g
• cornflour150 g
• orange or red food colouring1 pinch
• water
• ghee or oil
• sugar750 g
• water
• milk0.5 cup
• rose essence0.25 tsp
• sugar750 g
• water225 ml
• cook in a 2-litre pressure cooker for 6 whistles
• release the pressure naturally and stir in the rose essence

Method

1. 1

   Wash and soak the whole urad dal for 45 minutes.

2. 2

   Drain the water completely.

3. 3

   Grind the urad dal in a wet grinder, adding very little water at a time, until light, fluffy and smooth.

4. 4

   Transfer the batter to a mixing bowl.

5. 5

   Add the rice flour, cornflour and food colouring.

6. 6

   Mix until smooth. The batter should be thick enough to hold its shape but soft enough to pipe.

7. 7

   Combine the sugar and water in a saucepan.

8. 8

   Add the milk and bring to a boil.

9. 9

   Remove the impurities that rise to the surface.

10. 10

    Continue boiling until the syrup reaches a one-string consistency.

11. 11

    Remove from the heat and stir in the rose essence.

12. 12

    Alternatively, prepare the syrup using the OPOS method and add the rose essence after opening the cooker.

13. 13

    Keep the syrup warm while frying the jangiris.

14. 14

    Transfer the batter to a jangiri cloth, piping bag or icing bag fitted with a small round nozzle.

15. 15

    Heat the oil or ghee over medium heat.

16. 16

    Pipe the batter directly into the hot oil, forming a spiral with two to three loops and small overlapping circles around the edge.

17. 17

    Fry until both sides are crisp and lightly golden. Do not overbrown.

18. 18

    Remove the jangiris with a slotted spoon and drain briefly.

19. 19

    Immediately place the warm jangiris into the warm sugar syrup.

20. 20

    Soak for 1–2 minutes, turning once to ensure even coating. Can be left in the pre heated oven so that it absorbs the sugar syrup.

21. 21

    Remove and place on a wire rack or serving plate.

22. 22

    Serve warm or at room temperature.