Imarti

Name: Imarti
Total time: 3600 s
Yield: 4 serving
Cuisine: Indian
Ingredients: 2 Cups Dhuli urad dal husked Bengal Gram soaked in water overnight; 1 1/2 cups Water; 3 cups Sugar; As Required Saffron color; 1/2 tsp Cardamom ground; 500 grams Ghee (to fry)

Sarita Srivastava @cook_26934677

Ranchi

A popular Indian sweet, Imarti is also known as Jaangiri and belongs to Rajasthan. A circular shaped dessert, Imarti is served both cold or warm. It has quite a similar taste and cooking method to the famous Jalebi. #imarti #Cookpad #GSC

Sarita Srivastava @cook_26934677

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Ingredients

1 hr

4 serving

2 CupsDhuli urad dal husked Bengal Gram soaked in water overnight
1 1/2 cupsWater
3 cupsSugar
As RequiredSaffron color
1/2 tspCardamom ground
500 gramsGhee (to fry)

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Steps

1 hr

1

Wash, drain, and grind the daal with minimum water (it should be thick). Mix in the colour. Beat daal well till fluffy, a drop dropped in water should float. Keep aside to ferment for 3-4 hours in Summer, more in Winter. Dissolve sugar in the water over low heat, stirring continuously till sugar is dissolved (do not let it come to a boil before that).
2

Cook till one thread consistency (a drop pressed between fingers and pulled apart, should form a thin thread). Add cardamom powder. Pipe the batter with a nozzle or cloth with a hole, to form imartis straight into the hot ghee. Lower flame and allow to crisp turning once.Remove from ghee, drop into the hot syrup for 3-4 minutes, drain and serve.