Vegan Jangri
Indulge in the vibrant and guilt-free delight of Vegan Jangri, a plant-based take on the beloved Indian sweet that’s perfect for festive occasions or satisfying your sweet cravings. Made with a base of urad dal and a hint of rice flour, this recipe ensures a light, crispy texture while staying entirely vegan. The batter, infused with turmeric and saffron for its iconic golden hue, is expertly piped into intricate spirals and fried to perfection. Soaked in a fragrant sugar syrup flavored with rose essence and cardamom, each bite is a harmonious blend of crispiness and syrupy sweetness. Whether you’re looking for a traditional dessert with a twist or a show-stopping addition to your festive spread, this Vegan Jangri will not disappoint. Simple yet impressive, it’s a must-try for lovers of authentic Indian sweets turned vegan!
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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
Directions
Step 1
Rinse the urad dal thoroughly and soak it in water for 2 hours.
Step 2
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.
Step 3
Add rice flour and turmeric powder to the batter and mix well.
Step 4
Warm the saffron strands in a small amount of water until the color bleeds, then mix into the batter.
Step 5
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.
Step 6
Once the syrup reaches a sticky consistency (single-thread stage), add rose essence and cardamom powder. Keep the syrup warm but not boiling.
Step 7
Heat oil in a deep pan over medium heat for frying.
Step 8
Fill a piping bag with the batter, using a nozzle to create spirals. Pipe the batter into the hot oil in circular shapes.
Step 9
Fry until the jangri turns a crisp golden-brown, then remove and drain excess oil using a paper towel.
Step 10
Immediately immerse the fried jangri in the warm sugar syrup for about 30 seconds to soak.
Step 11
Remove from the syrup and place on a tray lined with parchment paper.
Step 12
Repeat with the remaining batter. Let the Jangri cool completely before serving.
Nutrition Facts
| Serving size | (1362.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6039.1 |
| Total Fat 453.1g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 106.6mg | 0% |
| Total Carbohydrate 449.9g | 0% |
| Dietary Fiber 44.7g | 0% |
| Total Sugars 299.5g | |
| Protein 61.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 363.7mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 2416.7mg | 0% |
Source of Calories