How to make Imarti - urad dal spirals soaked in sugar syrup.

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Split Black Gram, Rice Flour (चावल का आटा)

Cuisine : Uttar Pradesh

Course : Mithais

Imarti

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Imarti checkout Pinni, Pinni, Dal Pinni, Imarti . You can also find more Mithais recipes like Gaur Lapsi, Jalebi, Gulkand Shahi Tukda, Aam Kalakand.

Imarti Recipe Card

Imarti
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Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Imarti Recipe

  • Split Black Gram 1 cup

  • Rice Flour

  • 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.