Dairy-Free Jangri
Indulge in the vibrant flavors of traditional Indian sweets with this **Dairy-Free Jangri** recipe, a plant-based take on a beloved festive dessert. Crafted with a base of split urad dal and rice flour, these delectable spirals are deep-fried to golden perfection and infused with the aromatic essence of saffron and cardamom. A warm sugar syrup soak gives the jangris their signature sweetness, while a hint of lemon juice adds a delightful balance. Perfect for those avoiding dairy, this recipe yields a batch of irresistibly crisp and syrupy treats ideal for celebrations or satisfying a sweet tooth. Whether enjoyed warm or stored for later, these vegan jangris are bound to impress!
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Recipe Information
Ingredients
- 1 cup split urad dal
- 1 tablespoon rice flour
- 2 cups sugar
- 1.5 cups water
- 1 pinch saffron strands
- 0.5 teaspoon cardamom powder
- 1 pinch orange food color (optional)
- 0.5 teaspoon lemon juice
- 3 cups oil (for deep frying)
Instructions
Wash and soak split urad dal in water for 2 hours.
After soaking, drain the water and grind the dal into a smooth, fluffy batter using minimal water. Add rice flour to the batter and mix well. The batter should be thick enough to hold its shape.
Add orange food color (if using) to the batter and mix well until the color is even.
Prepare the sugar syrup by boiling 1.5 cups of water with the sugar. Stir occasionally until the sugar completely dissolves and the syrup reaches a sticky consistency.
Add saffron strands, cardamom powder, and lemon juice to the sugar syrup. Stir well, then turn off the heat. Keep the syrup warm.
Heat oil in a wide, flat-bottomed pan over medium heat. The oil should be about 2 inches deep.
Fill the jangri batter into a piping bag fitted with a small round nozzle or use a thick plastic bag with a small hole snipped at one corner.
Pipe the batter into the hot oil in a circular pattern to form spirals with small rings around them, like traditional jangri shapes.
Fry the jangris on medium heat until they turn crispy and golden orange. Ensure both sides are evenly cooked.
Remove the fried jangris from the oil and immediately immerse them into the warm sugar syrup. Let them soak for about 2 minutes.
Remove jangris from the syrup, allowing excess syrup to drain off. Place them on a wire rack or plate to cool and dry.
Repeat the frying and soaking process with the remaining batter.
Serve the dairy-free jangris warm or at room temperature. They can be stored in an airtight container for up to a week.
Nutrition Facts
Calories |
8614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 714.5 g | 916% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 525.5 g | 191% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 399.3 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2009 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
