Vegan Jangri
Experience the irresistible charm of Vegan Jangri, a plant-based take on the classic Indian sweet that’s perfect for festive occasions. Made with urad dal and enhanced by the richness of saffron strands, aromatic rose essence, and a hint of cardamom, this vibrant treat is as delightful to make as it is to eat. Each golden spiral is carefully fried to crispy perfection, then soaked in a luscious sugar syrup for a burst of sweetness in every bite. This recipe is great for vegans and traditional sweet enthusiasts alike, offering a unique dairy-free version of Jangri that doesn’t compromise on flavor. With simple ingredients, step-by-step instructions, and beautiful results, this dessert is sure to add elegance to your dessert table. Prepare, savor, and share this Vegan Jangri with loved ones to create moments that are both indulgent and unforgettable.
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Recipe Information
Ingredients
- 1 cup Urad dal
- 1 tablespoon Rice flour
- 0.25 teaspoon Turmeric powder
- 1 pinch Saffron strands
- 0.5 cup Water
- 1.5 cups Sugar
- 1 cup Water
- 0.5 teaspoon Rose essence
- 0.5 teaspoon Cardamom powder
- 2 cups Oil
Instructions
Rinse the urad dal thoroughly and soak it in water for 2 hours.
Drain the soaked urad dal and grind it to a smooth batter using 0.5 cup of water. The batter should be thick and fluffy.
Add rice flour and turmeric powder to the batter and mix well.
Warm the saffron strands in a small amount of water until the color bleeds, then mix into the batter.
In a separate saucepan, prepare the sugar syrup by combining 1.5 cups of sugar and 1 cup of water. Dissolve the sugar completely over medium heat, then bring to a gentle simmer.
Once the syrup reaches a sticky consistency (single-thread stage), add rose essence and cardamom powder. Keep the syrup warm but not boiling.
Heat oil in a deep pan over medium heat for frying.
Fill a piping bag with the batter, using a nozzle to create spirals. Pipe the batter into the hot oil in circular shapes.
Fry until the jangri turns a crisp golden-brown, then remove and drain excess oil using a paper towel.
Immediately immerse the fried jangri in the warm sugar syrup for about 30 seconds to soak.
Remove from the syrup and place on a tray lined with parchment paper.
Repeat with the remaining batter. Let the Jangri cool completely before serving.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 50.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 251 mg | 5% | |
*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.
