1 cup urad dal
2 tbsp rice
orange food color
sugar & water to prepare the sugar syrup
oil for deep frying
Wash & soak urad dal & rice together for 30-45 mins.
Grind well in a mixie till smooth & fluffy. Try to grind using as little water as possible. If you add more water while grinding, the batter will absorb a lot of oil while being fried.
Transfer the fluffy batter into a bowl. Add a pinch of salt & a few drops of food color. Mix well.
Transfer this batter into a squeezable bottle with a small opening on the top. Squeeze the batter in a coil shape into a wide pan with hot oil.
Cook the batter in the oil on a medium flame making sure to flip & cook both sides.
Meanwhile prepare the sugar syrup by cooking 2 cups of sugar in 1 cup of water till it reaches a one string consistency. Add the rose essence.
Transfer the fried jangiris into the hot sugar syrup. Continue with the rest of the batter.
After the jangiri has absorbed the sugar syrup, remove & set aside on a plate.