Name: IMARTI recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10
Ingredients: For The Sugar Syrup----; 3 cupssugar; a few strands ofsaffron (kesar); 1/4 tspcardamom (elaichi) powder; For The Imarti Batter----; 1 cupurad dal (split black lentils); 2 tbspcornflour; 1/4 tspyellowfood colour; gheefor deep-frying

ABOUT IMARTI RECIPE

Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup.

Ingredients Serving: 10

For The Sugar Syrup----
3 cupssugar
a few strands ofsaffron (kesar)
1/4 tspcardamom (elaichi) powder
For The Imarti Batter----
1 cupurad dal (split black lentils)
2 tbspcornflour
1/4 tspyellowfood colour
gheefor deep-frying

Instructions

For the sugar syrup---
Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
Switch off the flame, add the saffron strands and cardamom powder and mix well. Keep aside.
For the imarti batter---
Soak the urad dal in enough water for 3 hours. Drain well.
Combine the urad dal, cornflour yellow food colour and ¾ cup of water in a mixer and blend till smooth.
How to proceed---
Fill little imarti batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
Heat the ghee in broad non-stick pan. Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee and cook on a slow flame till both sides turn golden brown in colour and crisp. You can deep-fry 5 at a time.
Transfer them directly into the prepared warm sugar syrup, press them once lightly and remove and serve immediately.

Similar Recipes