Jangri

I am yet to find a place in the Bay Area where you can get fresh Jangiris. When we travel to India also, it is difficult to bring this back as all the syrup would get leaked out of the jangiris, spoiling the rest of the luggage.
When we were back from India this summer, I had brought loads of laddu, peda and other dry sweets back to US with me and been having those to my heart's content. But with Diwali approaching, I wanted to make something fresh and as I was fed up with all those dry sweets, thought of making this for a change.As you can see anyone can make these if you have a little time and some patience.

Ingredients
Whole de-skinned urad dal-1 cup
Rice flour - 1 tsp
Orange food color- 1/2 pinch
Salt A pinch
For Sugar syrup
Sugar-4 cups
water-2 cups
Lemon juice 1/2 tsp
Rose essence 4 drops
Clove - 4 (optional)
 Method:
Soak urad dal for 2 hrs and grind with very little water (Approximately  1/ 4 cup). Batter should be thick as a cake batter, fluffy and smooth. Mix a pinch of salt, food color and rice flour and mix well.
Make the sugar syrup using water, clove and listed amount of sugar. Syrup should be one string consistency. Add lemon juice, food color and lastly essence, mix well. Now take a zip lock bag and make a hole with a heated nail.or you can use a piping bag and use the smallest piping circle tip. Fill the bag with batter and practice making a few on a plate.
Start with a circle and over it, draw small swirl like circles.
Then heat a flat bottomed pan with  oil always keep the heat at medium.When the oil is hot squeeze the batter directly into the oil in the same manner you have practiced.
Repeat the same to make more to fill  the pan.
Once the jangris gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup. Leave fried jangris in hot sugar syrup for 2-3 minutes.Take out and leave  to rest for a while say 1/2 hour. Enjoy.