Low Fat Jangri
Indulge in the vibrant sweetness of a beloved Indian dessert with this guilt-free twist—Low Fat Jangri! Perfectly bringing together tradition and modern health-conscious cooking, this recipe uses a clever combination of urad dal, cornflour, and cooking spray to create the crispy, spiral-shaped delicacy with far less oil than the traditional deep-fried version. Aromatically enriched with saffron food coloring, cardamom powder, and rose water, each jangri is soaked in a light homemade sugar syrup, infused with lemon juice for balance. Ready in under an hour, these low-fat jangris are ideal for festive celebrations or a sweet treat any day of the week. They're easier to prepare than you might think and serve as a stunning, flavorful crowd-pleaser that everyone can enjoy guilt-free.
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Recipe Information
Ingredients
- 1 cup Urad dal (black gram split)
- 1 tablespoon Cornflour
- 2 tablespoons Powdered sugar
- 1 pinch Saffron food color
- 1 teaspoon Rose water
- 1 teaspoon Cardamom powder
- 1 cup Sugar
- 0.5 cup Water
- 0.5 teaspoon Lemon juice
- 1 as needed Cooking spray
Instructions
Rinse 1 cup of urad dal thoroughly and soak it in water for at least 4 hours.
Drain the dal and blend it to a fine paste using minimal water until it becomes fluffy and light.
Transfer the paste to a bowl, add 1 tablespoon of cornflour, 2 tablespoons of powdered sugar, and a pinch of saffron food color. Mix well.
Fill this batter into a squeeze bottle with a nozzle suitable for making jangri shapes.
Prepare the sugar syrup by heating 1 cup of sugar with 0.5 cups of water in a pan over medium heat. Stir until the sugar dissolves.
Add 0.5 teaspoon of lemon juice to the syrup to prevent crystallization and continue boiling until it reaches a sticky consistency (a single-thread stage). Add 1 teaspoon of rose water and 1 teaspoon of cardamom powder, then set aside.
Lightly spray a non-stick pan or a flat griddle with cooking spray and heat on medium flame.
Squeeze the batter in a spiral motion onto the pan to create jangri shapes.
Cook each side for about 1-2 minutes until they are lightly browned and crisp.
Immediately soak the cooked jangris in the warm sugar syrup for 2-3 minutes, flipping them once to ensure they absorb adequately.
Remove the jangris from the syrup and let them drain on a wire rack to maintain crispness.
Serve the low-fat jangri warm or at room temperature.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 214.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2023 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.
