Description
Imarti is a traditional Indian sweet delight prepared with deep-frying urad dal flour batter in a circular flower shape, then soaked in cardamom flavored sugar syrup. It is a delectable sweet, perfect for festivals, parties, and get-togethers.
Scale
Ingredients
For Imarti Batter
- 250 grams urad dal (split black gram without skin) soaked overnight
- 50 grams corn-flour or rice flour
- A pinch of edible orange/yellow food color
- Ghee/oil for frying
For Sugar Syrup
- 500 grams granulated white sugar
- 1 cup water
Other
- Piping or pastry bag
Instructions
For Imarti Batter
- Wash the urad dal thoroughly, and then soak overnight or for a minimum of 6 hours in enough water.
- Once urad dal is completely soaked in water and is ready to be used, remove the water from the dal.
- Then grind the soaked dal to make a thick batter like medu vada batter.
- Transfer the batter to a mixing bowl.
- Add food color and cornflour.
- Mix and beat very well for 3-4 minutes continuously and set aside.
For Sugar Syrup
- In a pan, add a cup of water and sugar. Stir continuously till sugar is dissolved completely.
- Then put it over low flame and cook till it starts to form one string consistency.
- To check this, put a drop of the sugar syrup between your thumb and index finger. You will see the syrup forming one string/thread.
- Turn off the heat. The sugar syrup is now ready for dipping the Imartis in it.
Fry the Imarti
- Fill the batter (3 to 4 tablespoons) into a piping bag using a single nozzle. You may also use a squeeze bottle or a cloth with a hole.
- In a wide-bottomed pan, pour oil or ghee.
- When the ghee is mildly hot, start making round petals on medium to low flame.
- Make 2-3 rounds with the batter and then start making small circles adjacent to one another on top of that round that you first made.
- Similarly, create 2-3 more round flowers depending on the size of the pan.
- Fry them till crisp from both sides.
- Once fried, remove the imarti by shaking off the excess ghee and dropping them in the sugar syrup for a few seconds. Make sure, the sugar syrup should be warm at this point.
- Lightly flip the imarti to dip the other side in the sugar syrup too.
- And then take in a plate and serve immediately.
Notes
- Do not skip cornflour. It makes the imarti crispy and fluffy. You can replace cornflour with rice flour.
- If you think the batter is runny, then you can add more rice flour to the batter.
- If you want a darker shade of imarti, then add a little orange food color.
- To check the one thread consistency of the sugar syrup, put a drop of the sugar syrup between your thumb and index finger, it should be sticky.
- Adding lemon juice into the sugar syrup prevents the crystallization of sugar.
- Make sure the sugar syrup should be warm while dipping the fried imartis. Heat the sugar syrup a little before dipping the imartis.
- If you are making this for the first time, do not make more than 1-2 imartis at a time while frying.
- Frying the imartis in ghee taste best. For a vegan version, use oil for deep frying.
- The ghee temperature is to be mildly hot.
- Additionally, you can garnish them with crushed pistachios and sliver work.
- Category: Dessert
- Cuisine: Indian
Keywords: Holi Special Recipe, How to make Imarti at home, Easy Indian Sweet Recipe, Halwai Style Imarti