How to make GUD KESAR IMARTI -

These imartis oozing with deep and earthy flavours of jaggery is something that is definetely going to impress your guests!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jaggery (gur) (गुड़), Split skinless black gram

Cuisine : Indian

Course : Mithais

For more recipes related to GUD KESAR IMARTI checkout Jaggery Malpua, Gur Papdi - SK Khazana. You can also find more Mithais recipes like Mathura Ka Pedha Soji Appam Lapsi Gajar Burfi




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 : 4-5 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for GUD KESAR IMARTI Recipe

  • Jaggery (gur) , grated 1 cup

  • Split skinless black gram (dhuli urad dal), soaked for 4-5 hours and drained 3/4 cup

  • Saffron (kesar) a large pinch

  • Cornflour/ corn starch 3 tablespoons

  • Edible red colour powder 1 teaspoon

  • Ghee for deep-frying

  • Pistachios , blanched, peeled and slivered 8-10


Step 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.

Step 2

Transfer the drained dal in a blender jar and grind coarsely. Add 1 cup water and grind to a fine paste.

Step 3

Transfer in a plate, add corn flour, red food colour powder and mix well with hands.

Step 4

Transfer the mixture in jalebi cloth or a squeezy bottle.

Step 5

Heat sufficient ghee in a shallow nonstick pan. Pipe out the mixture in circular motion and deep fry on medium heat till crisp. Drain and add into the warm jaggery syrup. Let them soak for 2-3 minutes.

Step 6

Drain the imartis and place on a serving plate. Garnish with slivered 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.