How to make IMARTI - skk -

Close cousin of jalebi, imartis are favourite festive sweet

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tata Sampann Urad dal, Sugar (चीनी)

Cuisine : Indian

Course : Mithais

IMARTI - skk

IMARTI - skk 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 : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for IMARTI - skk Recipe

  • Tata Sampann Urad dal 1 1/2 cups

  • Sugar 2 cups

  • Milk 2 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Cornflour 3 tablespoons

  • Orange food colour a large pi

  • Ghee to deep fry

  • Pistachios blanched, peeled and slivered 8-10


Step 1

Take Tata Sampann Urad Dal in a bowl, add sufficient water and soak for 6-7 hours.

Step 2

Heat a deep non-stick pan, add sugar and 4 cups water and mix well. Stir till all the sugar dissolves. Add milk and mix well. When the scum rises to the surface, collect it and discard. Lower the heat and continue to cook the sugar syrup till it reaches one string consistency.

Step 3

Add green cardamom powder, mix and take the pan off the heat. Keep the syrup warm.

Step 4

Drain Tata Sampann Urad Dal and put it into a blender jar, add 1 cup water and blend to a smooth mixture. Transfer the mixture into a parat. Add cornflour and food colour, mix with your hand till well combined.

Step 5

Heat sufficient ghee in a kadai. Transfer the ground mixture into a jalebi cloth and gather the edges to make a potli.

Step 6

Pipe out the batter into medium hot ghee in the shape of imartis. Deep-fry on medium heat till golden and crisp. Drain and immerse into the sugar syrup and let it soak for 4-5 minutes.

Step 7

Drain the imartis from the sugar syrup and arrange them on a serving plate. Garnish with pistachios and serve.

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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.