|
Ingredients
|
Quantity
|
|
Urad daal (black gram)
|
25gms
|
|
Ghee
|
3 tbsp
|
|
Orange food colouring
|
1 drop
|
|
Vegetable oil
|
for deep frying
|
|
For
sugar syrup:
|
|
|
Sugar
|
25gms
|
|
Saffron strands
|
1 gm
|
|
Rose essence
|
1 drop
|
Soak black-skinned urad dhal in water to remove skin. Grind the
soaked dhal to a fine paste in the blender and add orange colouring.
Boil sugar to make syrup. Add saffron strands and rose essence and
set aside.
Heat vegetable oil in kuali over low heat. Using a cloth piping
bag, pipe the urad dhal paste directly into the hot oil. Fry both sides till
golden brown.
Remove from fire and immediately immerse the hot jaangri in the
prepared sugar syrup. Remove from syrup after 5 minutes.
