Nut-Free Jangri
Indulge in the sweet, syrup-soaked delight of Nut-Free Jangri, a crispy, golden Indian dessert that's completely free of nuts yet bursting with flavor. Made from a silky urad dal and rice flour batter, these mesmerizing spiral-shaped treats are deep-fried to perfection and infused with the aromatic goodness of saffron and rose water. The single-thread sugar syrup lends just the right amount of sweetness, while a hint of lemon juice balances the richness. Perfect for festive celebrations, special occasions, or simply satisfying a craving for traditional Indian sweets, this nut-free version of jangri is a versatile and allergy-friendly choice. With a preparation time of just over two hours, the result is a stunning dessert that's sure to impress your guests and elevate any menu.
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 2 tablespoons Rice flour
- 0.5 cup Water
- 1 pinch Orange food color
- 2 cups Sugar
- 1 cup Water for syrup
- 0.25 teaspoon Saffron strands
- 1 teaspoon Rose water
- 1 teaspoon Lemon juice
- Oil for deep frying
Instructions
Rinse the urad dal thoroughly under running water, then soak it in fresh water for about 2 hours.
Drain the urad dal and grind it into a smooth, thick batter using a little water as needed to achieve a silky consistency.
Add the rice flour and a pinch of orange food color to the dal batter, and mix well until evenly incorporated. The batter should be smooth and hold shape.
Transfer the batter to a piping bag fitted with a small round nozzle, or use a homemade piping setup from a ziplock or milk bag with a cut corner.
In a deep frying pan, heat oil over medium heat. The oil should be hot but not smoking.
Carefully pipe the batter into the hot oil, forming spiral shapes. Fry a few at a time, flipping to ensure even cooking until they are crisp and golden.
Remove the jangris from the oil and drain them on paper towels to remove excess oil.
To make the syrup, combine 2 cups of sugar and 1 cup of water in a saucepan over medium heat. Stir until the sugar dissolves completely.
Once dissolved, add the saffron strands, rose water, and lemon juice. Allow the syrup to reach a single string consistency—this means that when a small drop is stretched between your fingers, it forms a thin thread.
Once the syrup is ready, dip the fried jangris into the warm syrup, ensuring they are well-coated. Let them soak for a few minutes to absorb the flavors.
Remove the jangris from the syrup and place them on a wire rack to cool and set fully.
Serve the nut-free jangri as a delightful dessert or festive treat.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 532.5 g | 194% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 399.3 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1998 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.
