BEETROOT JANGIRI

I thought of skipping the artificial color and add natural color to it. So i tried with beetroot.

INGREDIENTS
   
Urad dal                - 1 Cup
Beet root juice      - 1/4 Cup
Sugar                      - 1 Cup
Water                      - 1/4 Cup
Cardamon              - 2 Nos
Saffron                    - 4 Strands
Salt                           - a pinch

PROCEDURE

1. For beetroot juice, grind few pieces of beetroot and extract the juice from it.

2. Soak urad dal about 2 hrs and strain the water completely.

3. Grind urad dal with beetroot juice instead of water , batter should be smooth and fluffy like vada batter. Add pinch of salt and mix well.

4. Meanwhile make sugar syrup by adding 1/4 cup of water, saffron strand (or add few drops of beetroot juice too), crushed cardamon and allow to boil  for 3 - 5 minutes or until it reaches one string consistency.

5. Add few drops of lemon juice in sugar syrup to avoid crystalization.

6. Pour the batter in a ziplock bag and squeeze the batter and cut the top of the cone.

7.  Heat oil in a wide pan , while little bubble starts from the pan, make jangiri by squeezing the batter to make two circle and  swirl small flower petals over the circle.

8. Cook the jangiri in low flame until it becomes little crisp and flip over and cook for a while and drain the oil .

9.Dunk the fried jangiri in the sugar syrup for 3- 4 minutes or until the next batch of jangiri is ready.

9. Then remove from the syrup and place in a plate  and allow to stand at least 1 hr .

10. After one hr , crispy juicy yum yum beetroot jangiri is ready to serve.