Imarti Recipe - urad dal spirals soaked in sugar syrup

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Split black gram skinless (dhuli urad dal),

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.

Imarti Recipe - How to make Imarti

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Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

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.

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