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INDIAN RECIPE: Imarti


Imarti is a traditional Indian sweet dish served as dessert and suitable for vegetarians.

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

Ingredients for Imarti:

  • 2 cups urad dal (skinned black gram)
  • 3 cups sugar
  • 300 ml. water
  • saffron colour
  • 1/2 tsp. cardomom ground
  • 500 gms. ghee to fry

Directions for making Imarti:

  1. Soak urad dal overnight in plenty of water.
  2. Wash and drain. Grind to fine thick batter. Put water little by little.
  3. Add colour and mix very well.
  4. If using a mixer, beat the dal well by hand till fluffy after grinding.
  5. Keep aside for 3 hours. More if weather is cold.
  6. Make 1 tar sugar syrup.
  7. Add cardomom powder to syrup.
  8. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
  9. Remove from ghee, drain and dip in hot syrup.
  10. Soak for 3-4 minutes, drain and serve.
  11. Repeat for remaining batter.
  12. Make 4-5 imartis at a time, depending on size of frying pan.
  13. Enjoy your Imarti. Hope you love this Indian recipe.

Note:
Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.

INDIAN SWEETS & DESSERTS RECIPES

Badam ka seera, Besan Ladoo recipe , Coconut Burfi, Doodhi Halwa, Jalebi, Kaju Barfi, Kalakand recipe , Mango Kulfi, Mitha Khaja, Puran Poli, Rasagulla recipe , Ras Malai, Shrikhand, Sweet Pongal recipe , Indian Vermicelli Pudding

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