How to make Imarti
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Cornflour/ corn starch (कॉर्नफ्लावर/कॉर्नस्टार्च)
Cuisine : Indian
Course : Mithais
For more recipes related to Imarti checkout Pinni, Dal Pinni. You can also find more Mithais recipes like Parwal ki Mithai Gur ka Parantha - SKK Rose Sandesh Apple Jalebi
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 : 2.30-3 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Imarti Recipe
Split black gram skinless (dhuli urad dal) 1/3 cup
Cornflour/ corn starch 1 tablespoon
Food colour orange a few drops
Sugar 1 cup
Ghee for deep-frying
Method
Step 1
Soak the split black gram for about two to three hours. Drain and grind with the cornflour, food colour and one-fourth cup plus one tablespoon of water to a fine batter. The batter should have the consistency of cake batter.
Step 2
In a non-stick pan, cook the sugar with one cup of water, stirring till the sugar dissolves. Add the milk and collect the scum, which rises to the surface with a ladle, and discard. Cook till the mixture attains a one-string consistency. Remove from heat and keep the syrup warm.
Step 3
Heat sufficient ghee in a shallow non-stick pan.
Step 4
Pour the batter into a squeeze bottle. Pipe out the batter into the hot ghee in two concentric circles in a clockwise direction, followed by scallops in an anti- clockwise direction. Deep-fry till golden on both sides.
Step 5
Remove with a slotted spoon and soak in the warm sugar syrup for fifteen minutes. Drain and serve hot.
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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 www.sanjeevkapoor.com 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.
