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Imarti

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urad dal spirals soaked in sugar syrup

This recipe is from the book Cooking with Olive Oil.

Preparation Time : 51-60 minutes

Cooking time : 26-30 minutes

Servings : 4

Imarti

Main Ingredients

Split black gram skinless (dhuli urad dal),

Cuisine

Uttar Pradesh

Course

Mithais

Level Of Cooking

High

Ingredients

  • Split black gram skinless (dhuli urad dal)
    1 cup
  • Rice
    1/4 cup
  • Edible orange red colour
    as required
  • Sugar
    5 cups
  • Saffron (kesar)
    a pinch
  • Rose essence
    6 drops
  • Green cardamom powder
    1 teaspoon
  • Olive oil
    to deep fry

Method

Step 1


Soak dal and rice together for about forty-five minutes. Drain and grind with the colour to a soft, spongy mixture with a coarse texture.

Step 2


You would need about one cup of water to grind. The batter should not become too thin.

Step 3


Boil sugar with two and a half cups of water till a syrup of single-thread consistency is reached. Remove from heat and strain the syrup.

Step 4


Add saffron, rose essence and green cardamom powder. Keep the syrup hot.

Step 5


Heat sufficient olive oil in a shallow flat jalebi kadai (special type of wok). Take one ladle full of batter in the imarti cloth, hold tightly and press the batter through the hole into the hot oil.

Step 6


For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction ending at the starting point.

Step 7


Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot imarti and dip into the sugar syrup.

Step 8


Let them remain immersed till they have absorbed enough syrup. Drain and place the imarti on a flat plate. Repeat this process till all the batter is used up. Serve hot.

Chef Tip

Imarti is the big cousin of the ubiquitous jalebi, best made immediately after grinding. Imarti cloth as suggested in this recipe is a special thick canvas cloth with a round buttonhole in the center. Nowadays you also get Imarti press for easier usage.

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