Low Sodium Jangri
Indulge in the irresistible charm of **Low Sodium Jangri**, a festive Indian dessert that balances tradition with mindful eating! This recipe transforms the classic jangri into a lower sodium treat while retaining its signature sweetness, vibrant golden-orange hue, and soft, syrup-soaked texture. Crafted with urad dal for the batter and enriched with hints of cardamom, every bite exudes rich flavors and aromatic bliss. The sugar syrup preparation ensures a perfect consistency for soaking, while the step-by-step piping technique creates iconic jangri shapes, making it a fun and rewarding culinary adventure. A great choice for celebrations or anytime you crave a guilt-free indulgence, this melt-in-the-mouth delicacy is best served fresh or stored for later enjoyment. Perfect for those seeking lower sodium desserts without compromising on authenticity or taste!
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 2 tablespoons Rice flour
- 0.25 teaspoon Orange food color (optional)
- 1 teaspoon Ghee
- 2 cups Sugar
- 1.5 cups Water
- 1 teaspoon Lemon juice
- (as needed) Oil for deep frying
- 0.5 teaspoon Cardamom powder
Instructions
Rinse the urad dal thoroughly and soak it in water for 2-3 hours.
After soaking, drain the water and grind the dal with minimal water to a thick and smooth batter.
Transfer the urad dal batter to a bowl and add rice flour, orange food color (if using), and ghee. Mix until well combined and set aside.
In a saucepan, combine the sugar and 1.5 cups of water. Cook over medium heat, stirring occasionally, until the sugar dissolves completely. Increase the heat and bring the syrup to a gentle boil. Maintain it on medium heat until it reaches a single thread consistency when a drop is pressed between two fingers.
Add cardamom powder and lemon juice to the sugar syrup and keep it warm on low heat.
Heat oil in a wide, deep pan over medium heat for deep frying.
Fill the jangri batter into a piping bag with a small round nozzle or an empty ketchup bottle with a small hole at the tip.
Pipe out the jangri shapes directly into the hot oil. Fry them on medium heat until crispy and golden on both sides.
Once fried, drain the jangris from the oil, shake off excess oil, and immerse them immediately in the warm sugar syrup for 2-3 minutes on each side.
Remove the jangris from the syrup, allow excess syrup to drip off, and cool on a wire rack.
Serve the low sodium jangri warm or store them in an airtight container for later enjoyment.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 399.4 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2005 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.
