To make jangri batter

Wash urad dal well and soak for 4 hours.

Drain and reserve the water for grinding.

Take urad dal in a wet grinder and grind to very very softand fluffy batter. Just sprinkle the reserved water to ease the grinding.

The batter should raise in volume multiple times and be soft as butter.

To make sugar syrup.

Heat sugar and water together in medium flame.

Once the sugar is completely dissolved start checking the consistency.

Once the sugar syrup reaches sticky stage switch off the flame and add food color, rose essence. Mix well. You can add few drops lemon juice to avoid crystallization.

For making jangri

Take the batter in a mixing bowl. Add salt and food color. Mix well. Take the batter in jangri cloth or zip lock bag with a tiny hole at the bottom or ketchup bottle.

Heat a flat bottom kadai with oil. Do not add much oil. Just 1 inch is enough. Oil should be medium hot and not fuming at any point.

Make swirls in hot oil. If you are not comfortable making swirls just make small rounds.

Fry till crispy and golden brown.

Drain excess oil and dunk in the sugar syrup for 2-3 minutes.

Arrange in a plate and drizzle the sugar syrup all over. Serve jangri after 30 minutes.