Description
Imarti is a classic Indian sweet, crafted by deep-frying urad dal flour batter into elegant circular flower shapes and then soaking them in aromatic cardamom-infused sugar syrup. This delectable treat is ideal for festivals, celebrations, and social gatherings, bringing a touch of sweetness to every occasion.
Ingredients
For Imarti Batter:
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1¼ cups (250 grams) split black lentils (Urad dal)
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Water, as needed
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Some orange food color
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Ghee or oil, for frying
For Sugar Syrup:
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2 cups sugar
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1 cup water
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¼ teaspoon cardamom powder
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A few saffron strands
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1-2 drops of rose essence (optional)
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½ lemon juice (to prevent crystallization)
For Garnish:
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Fresh basil (optional)
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Sliced almonds
Instructions
Prepare the Urad Dal Batter:
- Soak the split black lentils in water for at least 3-4 hours.
- Drain the soaked lentils and rinse them thoroughly.
- Grind the soaked lentils with a little water to form a smooth paste. The batter should be neither too thick nor too thin; adjust the water as necessary.
- Transfer the batter into a bowl.
- Mix a small amount of orange food color into the batter to give the Imarti a vibrant appearance.
- Beat the batter using an electric whisk to incorporate air, making it light and fluffy.
- Fill a piping bag or squeeze bottle with the Imarti batter.
Prepare the Sugar Syrup:
- In a pan, add 2 cups of sugar and 1 cup of water. Heat over medium flame.
- Bring the mixture to a boil until the sugar is fully dissolved.
- Add cardamom powder, saffron strands, and rose essence (if using). Combine well.
- Squeeze in lemon juice to prevent crystallization.
- Continue to cook the syrup until it reaches a one-string consistency. Once done, set aside.
Fry the Imarti:
- Heat a sufficient amount of ghee or oil in a flat, deep frying pan.
- Drop the batter into the oil in spiral shapes with loops, forming the traditional Imarti design.
- Fry the Imartis on low to medium heat until they turn golden brown and crisp on both sides.
- Immediately transfer the fried Imartis into the warm sugar syrup and let them soak for 1-2 minutes.
- Remove and place on a wire rack or plate.
- Garnish with fresh basil leaves and sliced almonds, if desired.
- Serve warm.
Notes
- Soak the urad dal for at least 3-4 hours or overnight to ensure it softens properly, making it easier to grind into a smooth batter.
- The batter should be thick but smooth. If it’s too runny, the Imarti will spread out while frying; if too thick, it won’t hold its shape. Adjust the water gradually when grinding.
- Use high-quality orange food color sparingly to achieve a vibrant color. Natural colors, like saffron, can also be used for flavor and color, but they will change the final appearance.
- Ensure the oil is heated to the right temperature. If it’s too hot, the Imarti will burn; if it’s too cool, they will absorb too much oil and become greasy. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
- Use a piping bag or a squeeze bottle for better control when shaping the batter into spirals. Practice making a few before frying to get comfortable with the technique.
- Fry a few Imartis at a time to avoid overcrowding the pan. This allows for even cooking and makes it easier to manage.
- Cook the sugar syrup to a one-string consistency for optimal results. If unsure, drop a small amount in cold water; it should form a single thread when you pull it apart.
- Allow the fried Imarti to soak in the warm sugar syrup for 1-2 minutes for maximum flavor absorption. However, don’t let them sit too long, or they may become overly soft.
- Imarti tastes best when served fresh and warm. If made ahead, reheat gently before serving.
- If you have leftovers, store them in an airtight container at room temperature for a day or refrigerate them. Reheat before serving for the best texture.
- Category: Desserts
- Cuisine: Indian
Keywords: Imarti Recipe | How to make Imarti at home, Halwai Style Imarti, Navratri Special, Jangri Recipe, Indian Sweets, Traditional Desserts