Ingredients:
For the Jangri:
90g whole white urad dhal (husked black chickpeas)
1 tsp rice flour
a few drops of orange food colouring
pinch of salt
For the Sugar Syrup:
150g sugar
1/2 tsp lemon juice
4 drops rose essence
a few drops of orange food colouring
oil for frying
Method:
Wash the urad dhal, place in a bowl, cover with plenty of water and set aside to soak for 2 hours. After this time, drain the beans, place in a food processor with 3 tbsp water and process to a smooth and fluffy batter. Mix in the rice flour, a pinch of salt and just enough food colouring to give the batter a deep orange colour. Pour into a bowl and set aside to rest.
In the meantime, prepare the syrup. Place the sugar in a pan, add just enough water to cover then gently bring to a boil, stirring constantly. Add the lemon juice, rose essence and just enough of the food colouring to give the syrup an orange hue. Beat thoroughly then take off the heat.
Heat oil to a depth of 3cm in a broad, flat-bottomed frying pan. Take a plastic freezer bag, make a hole in one corner with a small nail and pour in the urad dhal batter. When the oil starts to bubble in the bottom pipe in your jangris.
Pipe an outer double circle about 4cm in diameter. Now fill the circle with a spiral pattern so that it's completely filled in. Make as many of these as you can in the pan. Fry the jangris until golden brown on the base then flip over (chopsticks are the best tool for this) and cook on the other side.
Take out the jangris and immediately immerse in the still warm orange syrup. Drain then arrange on a plate and allow to air-dry for 30 minutes before serving.
If you have not made these before, then practice piping out the jangris onto a sheet of clingfilm (plastic wrap) before piping into the oil for real.
Click on the image, above to submit to Pinterest.