Soak urad dhal for 45 to 60 mts, grind them in to a smooth batter possible without water if need be a very little water add food colour and pinch of salt and give it a good mix.. If the batter is thin just add corn flour or rice flour to make it thicker as the batter need to be thick to make jangeri.
Take a jangeri cloth or even the milk cover pour the batter in to it cut a small hole in one side of the cover so that you can directly fry them in oil. Take a pan add oil once it's hot enough directly take the cover filled with batter make a few circles first then you may form a small circled jist around it so that you get nice shaped jelabi s
Now take a cup of sugar and half cup of water ,boil them the consistency is one string once it's done you made add rose water and lemon juice and switch off the stove.
Now take the fried jelabi and coat them in sugar syrup and arrange it in a separate plate and serve hot or chiled
