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.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Jaggery (gud), Saffron

Cuisine : Indian

Course : Mithais

Gud Kesar Imarti

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


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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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 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.