Imarti Recipe:
Ingredients:
For the Batter:
- 1 cup urad dal (split black gram)
- Water for soaking
- A pinch of saffron strands (optional)
- Water for grinding (as needed)
For the Sugar Syrup:
- 2 cups sugar
- 1 cup water
- A few saffron strands
- 1/2 teaspoon cardamom powder
For Frying:
- Ghee or oil for deep frying
Instructions:
1. Prepare Urad Dal Batter:
- Rinse the urad dal thoroughly and soak it in water for at least 4-6 hours or overnight.
- Drain the soaked dal and grind it into a smooth batter. Add saffron strands during grinding for color (optional). Adjust the consistency by adding water sparingly.
2. Prepare Sugar Syrup:
- In a pan, combine sugar and water to make the sugar syrup. Bring it to a boil, stirring until the sugar dissolves.
- Add saffron strands and cardamom powder. Simmer the syrup until it reaches a one-string consistency. Keep the syrup warm.
3. Heat Ghee for Frying:
- Heat ghee or oil in a deep frying pan over medium heat. Ensure the ghee is hot but not smoking.
4. Pipe the Imarti:
- Fill a piping bag or squeeze bottle with the urad dal batter. The nozzle should have a small opening.
- Hold the piping bag over the hot ghee and pipe concentric circles into the ghee, forming a spiral pattern. You can also make small swirls.
5. Fry the Imarti:
- Fry the imarti on medium heat until they turn golden brown and crisp. Ensure even cooking by flipping them if necessary.
6. Soak in Sugar Syrup:
- Remove the fried imarti from the ghee and immediately dip them into the warm sugar syrup. Let them soak for 2-3 minutes, ensuring they absorb the syrup.
7. Serve:
- Remove the imarti from the sugar syrup and place them on a serving plate. Repeat the process for the remaining batter.
8. Garnish (Optional):
- Garnish with chopped pistachios or almonds for added texture and flavor.
9. Enjoy:
- Serve the imarti warm. They are best enjoyed fresh when they are crisp on the outside and soaked in the sweet syrup.
Imarti is a classic Rajasthani sweet, and its distinctive spiral shape and saffron-infused sugar syrup make it a visually appealing and delicious treat, especially during festivals like Diwali.