Jangiri Recipe

Ingredients:
White urad dhal - 1 cup (dehusked whole black gram)
Rice - 1 tbl sp
Sugar - 1 1/2 cup
Water - 1/2 cup
Kesar colour - little
Saffron - little
Rose water - 2 tsps

Method:
1. Soak dhal and rice together in water for 15 minutes.
2. Grind into smooth thick frothy paste with very little water using wet grinder. (Mixie may not give good results.)
3. Grind for 40 to 45 minutes, add little kesar colour and take out from grinder. (To check consistency of dhal - When little paste is put in water Dhal paste should float).
4. Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till half string consistency is reached. Mix rose water, kesar colour, little crushed saffron to this.
5. Heat oil in a medium sized kadai or flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth (cone shape cloth with small hole in centre). Close it properly and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.
7. Turn over gently when it is cooked. (Do not fry "over crisp". Colour of jangiri should not change).
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak for one minute turning once in between. (or till next batch of jangiris are fried.)
10. Remove from syrup and arrange on a flat plate.
11. Take more dough in the cone shaped cloth and repeat the process of frying till all the dough is over.