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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 |
Ingredient
- 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
Method
- 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.
- Transfer the drained dal into a blender jar and grind coarsely. Add 1 cup water and grind to a fine paste.
- Transfer onto a large thali, add corn flour, red food colour powder and mix well with your hand.
- Transfer the mixture in a jalebi cloth or into a squeezy bottle.
- 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.
- Drain the imartis and place on a serving plate. Garnish with slivered pistachios and serve.
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