Imarti Recipe

A close cousin of the jalebi (or jangiri) the Imarti is an Indian sweet that originates from the state of Uttar Pradesh. Loved for its dry outside and sweet gooey inside, the dessert is a consistent participant in pretty much every Indian festival.

Made from split black grams with added essences of saffron, rice, cardamom and rose, Imarti is deep fried to perfection in a particular Indian wok (or kadhai). Head over to any Indian sweet shop for a bite of this sugary decadence or use this recipe to make yourself a batch at home!

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I'm Imarti

A syrupy sweet deep fried Indian dessert.

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Prep Time

60 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cup Split blackskinless dhuli urad dal
• ¼ cup Rice
• Edible orange red color as required
• 5 cups sugar
• a pinch of saffron kesar
• 6 drops Rose essence
• 1 tsp green cardamom powder
• Oil to deep fry

Prep Time 60 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 1 cup Split blackskinless dhuli urad dal ¼ cup Rice Edible orange red color as required 5 cups sugar a pinch of saffron kesar 6 drops Rose essence 1 tsp green cardamom powder Oil to deep fry

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Instructions

1. Soak dal and rice together for about forty-five minutes.
2. Drain the mix, add coloring and grind to a soft, spongy mixture with a coarse texture.
3. You would need about one cup of water to grind. The batter should not become too thin.
4. Boil sugar with two and a half cups of water till a syrup of single-thread consistency is reached. Remove from heat and strain the syrup.
5. Add saffron, rose essence and green cardamom powder. Keep the syrup hot.
6. Heat sufficient oil in a shallow flat jalebi kadai (special type of wok).
7. Take one ladle full of batter in the imarti cloth, hold tightly and press the batter through the hole into the hot oil.
8. For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction ending at the starting point.
9. Make small batches and deep fry on both the sides till crisp and light golden brown.
10. Drain the hot imarti and dip into the sugar syrup.
11. Let the fried pieces remain immersed till they have absorbed enough syrup.
12. Drain and place the imarti on a flat plate.
13. Repeat this process till all the batter is used up.
14. Serve hot.