Dairy-Free Jangri

Indulge in the irresistible charm of Dairy-Free Jangri, a vegan twist on the classic Indian confectionery! This delightful dessert features golden, crispy spirals of split urad dal batter, delicately fried to perfection and soaked in a fragrant saffron-cardamom sugar syrup. Made without milk or ghee, this recipe swaps dairy for wholesome ingredients, making it perfect for plant-based or lactose-intolerant diets. The rich, syrupy sweetness is beautifully balanced with a hint of citrusy lemon juice, while the signature syrupy glow can be enhanced with a touch of orange food color for that traditional festive look. Whether you're celebrating a festival or satisfying a sweet tooth, these perfectly crispy and syrupy jangris are a crowd-pleaser that can be enjoyed warm or stored for later. Let this Dairy-Free Jangri recipe bring flavorful tradition to your desserts with a compassionate, plant-based upgrade!

Nutriscore Rating: 50/100

Prep Time:120 mins

Cook Time:60 mins

Total Time:180 mins

Servings: 10

Ingredients

• 1 cup split urad dal
• 1 tablespoon rice flour
• 2 cups sugar
• 1.5 cups water
• 1 pinch saffron strands
• 0.5 teaspoon cardamom powder
• 1 pinch orange food color (optional)
• 0.5 teaspoon lemon juice
• 3 cups oil (for deep frying)

Directions

Step 1

Wash and soak split urad dal in water for 2 hours.

Step 2

After soaking, drain the water and grind the dal into a smooth, fluffy batter using minimal water. Add rice flour to the batter and mix well. The batter should be thick enough to hold its shape.

Step 3

Add orange food color (if using) to the batter and mix well until the color is even.

Step 4

Prepare the sugar syrup by boiling 1.5 cups of water with the sugar. Stir occasionally until the sugar completely dissolves and the syrup reaches a sticky consistency.

Step 5

Add saffron strands, cardamom powder, and lemon juice to the sugar syrup. Stir well, then turn off the heat. Keep the syrup warm.

Step 6

Heat oil in a wide, flat-bottomed pan over medium heat. The oil should be about 2 inches deep.

Step 7

Fill the jangri batter into a piping bag fitted with a small round nozzle or use a thick plastic bag with a small hole snipped at one corner.

Step 8

Pipe the batter into the hot oil in a circular pattern to form spirals with small rings around them, like traditional jangri shapes.

Step 9

Fry the jangris on medium heat until they turn crispy and golden orange. Ensure both sides are evenly cooked.

Step 10

Remove the fried jangris from the oil and immediately immerse them into the warm sugar syrup. Let them soak for about 2 minutes.

Step 11

Remove jangris from the syrup, allowing excess syrup to drain off. Place them on a wire rack or plate to cool and dry.

Step 12

Repeat the frying and soaking process with the remaining batter.

Step 13

Serve the dairy-free jangris warm or at room temperature. They can be stored in an airtight container for up to a week.

Nutrition Facts

Serving size	(1683.8g)

Amount per serving	% Daily Value*
Calories	8613.5

Total Fat 714.5g	0%
Saturated Fat 100.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 92.2mg	0%
Total Carbohydrate 525.5g	0%
Dietary Fiber 37.2g	0%
Total Sugars 399.3g
Protein 51.4g	0%

Vitamin D 0IU	0%
Calcium 308.3mg	0%
Iron 15.7mg	0%
Potassium 2009.2mg	0%

*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.

Source of Calories

Fat: 73.6%

Protein: 2.4%

Carbs: 24.1%