Name: Rasbhari/ Imarti/ Motadana recipe by Honey Lalwani at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: Split Black Lentil (Urad Daal) 1 Cup; 8-10 black cardamom Seeds; Salt a pinch; Yellow Food colour 1 pinch; Oil for frying; *For sugar syrup*; 2 cups sugar; 1 cup water; Few Kesar strands; 2 green cardamom

ABOUT Rasbhari/ Imarti/ Motadana RECIPE

Its a very famous sweet from Jaipur (Rajasthan). Which is made of washed Split Black lentil.

Ingredients Serving: 8

Split Black Lentil (Urad Daal) 1 Cup
8-10 black cardamom Seeds
Salt a pinch
Yellow Food colour 1 pinch
Oil for frying
*For sugar syrup*
2 cups sugar
1 cup water
Few Kesar strands
2 green cardamom

Instructions

Wash and soak black lentil overnight.
Next morning drain out the water and wash the daal properly.
Add soaked daal into a mixer jar.
Add a pinch of salt and black cardamom seeds and grind it into smooth paste.
Add this paste in a big bowl.
Add yellow food colour and whisk it till light and fluffy.
On other side in a sauce pan add sugar and pani to make sugar syrup.
Make sure sugar syrup should be thick but not 1 string.
When sugar syrup get ready. Add saffron and green cardamom powder and keep aside.
In a thick bottom kadhahi heat up oil for frying.
Now using 2 spoons make the shape of rasbhari.
Fry rasbhari in hot oil on medium low flame till light brown.
Take out on a tissue paper.
Soak all the fried rasbharis in sugar syrup for 3-4 hrs.
Your tasty juice rasbharis are ready to serve.

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