GUD KESAR IMARTI

These imartis oozing with deep and earthy flavours of jaggery is something that is definetely going to impress your guests! This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 06 Dec 2021 in Recipes Course

New Update

Main Ingredients	Jaggery (gur), Split skinless black gram
Cuisine	Indian
Course	Mithais
Prep Time	4-5 hour
Cook time	16-20 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Veg

Ingredients list for GUD KESAR IMARTI

1 cup Jaggery (gur) , grated
3/4 cup Split skinless black gram (dhuli urad dal), soaked for 4-5 hours and drained
Saffron (kesar) a large pinch
3 tablespoons Cornflour/ corn starch
1 teaspoon Edible red colour powder
for deep-frying Ghee
8-10 Pistachios , blanched, peeled and slivered

Method

Boil 1 cup water in a wide non-stick shallow pan. Add jaggery, mix and cook till it melts. Continue to cook till it reaches one string consistency. Add saffron strands and mix well. Take the pan off the heat.
Transfer the drained dal in a blender jar and grind coarsely. Add 1 cup water and grind to a fine paste.
Transfer in a plate, add corn flour, red food colour powder and mix well with hands.
Transfer the mixture in jalebi cloth or a squeezy bottle.
Heat sufficient ghee in a shallow nonstick pan. Pipe out the mixture in circular motion and deep fry on medium heat till crisp. Drain and add into the warm jaggery syrup. Let them soak for 2-3 minutes.
Drain the imartis and place on a serving plate. Garnish with slivered pistachios and serve.

#Cornflour/ corn starch #Edible red colour #Ghee #Jaggery (gur) #Pistachios #Saffron (kesar)