Gud Kesar Imarti

A traditional Indian sweet made with urad dal batter. Traditionally they are made in spiral shape, deep-fried in ghee and soaked in sugar syrup. But here we have made them healthy by soaking them in saffron flavoured jaggery syrup. In the north it is called imarti and in the south it is called jehangiri, and is generally a part of festival menu.

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Gud Kesar Imarti

Main ingredients Jaggery (gud), Saffron (kesar), Split skinless black gram (dhuli urad dal), Corn flour, Edible red food colour powder, Ghee, Pistachios
Cuisine Indian
Course Mithai
Prep time 5-6 hours
Cook time 15-20 minutes
Serve 4
Taste Sweet
Level of cooking Moderate
Others Vegetarian


  • 1 cup grated jaggery (gud)
  • A large pinch of saffron (saffron)
  • ¾ cup split skinless black gram (dhuli urad dal), soaked for 4-5 hours and drained
  • 3 tablespoons corn flour 
  • 1 teaspoon edible red food colour powder
  • Ghee for deep frying
  • 8-10 pistachios, blanched, peeled and slivered


  1. 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. 
  2. Transfer the drained dal into a blender jar and grind coarsely. Add 1 cup water and grind to a fine paste.
  3. Transfer onto a large thali, add corn flour, red food colour powder and mix well with your hand.
  4. Transfer the mixture in a jalebi cloth or into a squeezy bottle.
  5. Heat sufficient ghee in a shallow non-stick pan. Pipe out the mixture in circular motion and deep fry on medium heat till crisp. Drain and add to the warm jaggery syrup. Let them soak for 2-3 minutes.
  6. Drain the imartis and place on a serving plate. Garnish with slivered pistachios and serve.