Jangiri

Wash, drain and soak 1 cup of Urad Dal in a bowl for 2 hours. Then, grind the Dal with less than 1/4 cup water or less until thick batter (like vada batter) is made. Remove the batter into a bowl and add a pinch of Salt and Orange Color to it and mix well. Fluff up the batter with you hand until very light and fluffy for 10 minutes. Take a ziplock and nip the tiny end of it. Fill the batter into the ziplock and remove any air. 

Heat a saucepan and pour an inch depth of Oil. 

Heat another saucepan with a cup of Sugar and water needed just to dissolve it. Keep stirring until the sugar is melted and the mixture is reached a single thread consistency. Add few drops of lemon juice and rose water. 

Draw 2 circles with ziplock batter in the hot oil and then swirl around the circles to form a Jangiri. Using skewers or chopsticks, turn the Jangiri so it is cooked on both sides and bubbles around it recede. Remove from oil and place in sugar syrup and let it coat and soak. When the Jangiri feels dense and soaked, remove from the syrup onto a plate.

Serve warm or cold.