Gluten-Free Jangri
Indulge in the irresistible sweetness of Gluten-Free Jangri, a refined take on the traditional Indian dessert, tailored for those who embrace a gluten-free lifestyle. This vibrant treat is made with a smooth batter of soaked urad dal and gluten-free rice flour, fried to golden perfection and soaked in a fragrant sugar syrup infused with cardamom and a touch of lemon juice. The crispy texture and rich syrupy sweetness combine to create a melt-in-your-mouth experience that’s perfect for festive celebrations or as a decadent snack. With no compromise on flavor or authenticity, this recipe is easy to follow and delivers stunning results. Make these delicious jangris in your own kitchen and impress your guests with their intricate shapes and gluten-free charm!
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 0.25 cup Rice flour (gluten-free)
- 0.5 cup Water
- 0.25 teaspoon Food color (optional)
- 2 cups Sugar
- 1 cup Water (for syrup)
- 0.5 teaspoon Cardamom powder
- 1 liter Ghee or oil (for frying)
- 0.5 teaspoon Lemon juice
- 0.25 teaspoon Salt
Instructions
Rinse the urad dal thoroughly and soak it in enough water for 2 to 3 hours.
Drain the soaked urad dal and add it to a blender. Add rice flour and water gradually while grinding to form a thick, smooth batter. The consistency should be similar to a piping batter.
Add a pinch of salt and the food color to the batter if using, and mix well.
For the sugar syrup, in a separate saucepan, combine 2 cups of sugar with 1 cup of water. Stir to dissolve and bring it to a boil.
Once the syrup reaches a single-string consistency, add cardamom powder and lemon juice. Remove from heat and set aside, ensuring it stays warm but not boiling.
Heat ghee or oil in a heavy-bottomed pan on medium heat for deep frying.
Fill a piping bag fitted with a round nozzle or a clean muslin cloth with a small hole with the jangri batter.
Pipe out circular shapes directly into the hot oil, keeping the flame on medium. Fry until they turn crispy golden, flipping to cook both sides evenly.
Once cooked, remove the jangri from the oil and immediately dip them into the warm sugar syrup. Let them soak for at least a minute before removing them onto a plate.
Repeat the process with the remaining batter.
Serve the gluten-free jangri warm or at room temperature.
Nutrition Facts
Calories |
11404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1005.5 g | 1289% | |
| Saturated Fat | 621.0 g | 3105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2561 mg | 854% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 541.5 g | 197% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 399.4 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2013 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.
