IMRATI / JANGRI

Ingredients:
* Ghee or refined oil for frying,
* 1 cup Urad dal,(split black gram)
* 1 tsp Rice flour,
* 1 pinch Saffron color,
* 2 cup Sugar,
* 1 cup Water,
* 1/2 tsp Lemon juice, 
* 1/4 tsp Cardamom powder,

METHOD:

* Soak urad dal for at least 3 hours.
* Dissolve sugar in water and bring to boil.
* Now add lemon juice into the syrup to avoid forming crystals.
* stir the sugar syrup continuously until the syrup is sticking in hands.
* Drain the water and grind dal into a fine paste, add little water in the blender.
* Add little bit of rice flour and mix it for 3 ?5 mins.
* Then add saffron color and mix it well.
* Now a take a Ziploc bag and make a small hole in the center using a big iron nail .
* Put the colored mixture and into the Ziploc bag and hold nozzle of the Ziploc bag(as shown in the pic) just above the surface of the oil.
* Pipe it to make circles with the batter, starting from the centre and sealing the end in the last half round.
* Better practice in an empty plate and then pipe it in oil.
* Make sure the temperature of oil is to be low while piping.
* Deep fry on a medium heat till crispy and golden on both sides, turn frequently.
* Drain the imrati and jangri in warm sugar syrup for a minute,
  and serve hot or cold.

# Tips:  If the oil is too hot the shape wont come. make sure that temperature of oil should be low while piping.
( resource tarladalal book)