How to make Gud Kesar Imarti -
Famous Indian sweet, Imarti or Jangiri originated in the Mughal kitchens. The cooks cooked up this sweet on the demand for a different type of sweet by Prince Salim who was also known as Jangiri, hence the name Jangiri.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Jaggery (gud), Saffron
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Green Chana Barfi Sitaphal Kalakand Kaju Khoya Besan Laddoo Paneer Petha Roll
Gud Kesar Imarti Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3-3.30 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Gud Kesar Imarti Recipe
Jaggery (gud) grated 1 cup
Saffron 8-10 strands
Split skinless black gram (dhuli urad dal) 1/3 cup
Cornflour 1 tablespoon
Orange food colour a few drops
Ghee for deep-frying
Method
Step 1
Wash and soak split black gram in sufficient water for about 2-3 hours. Drain and transfer into a mixer jar. Add cornflour, orange food colour and ¼ cup + 1 tbsp water and grind to a smooth and thick batter of cake batter consistency.
Step 2
Heat ¼ cup water in a non-stick pan, add jaggery and saffron, cook stirring, till jaggery dissolves and the mixture reaches a one-string consistency. Remove from heat, keep it warm.
Step 3
Heat sufficient ghee in a shallow pan. Pour batter into a squeezy bottle, pipe out batter into hot ghee in 2 concentric circles in a clockwise direction, followed by scallops in anti-clockwise direction. Deep-fry till golden. Drain and soak in the warm jaggery syrup for 15 minutes.
Step 4
Drain and serve hot.
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