There are some sweets that right away transport us to festive evenings, wedding feasts, and childhood memories . Imarti's flower-like design and rich saffron color, is one such delicacy. Known as the cousin of jalebi but with a deeper, extra steeply-priced taste, Imarti is crafted from urad dal batter and soaked in fragrant sugar syrup. Its crisp outdoors and gentle, syrupy inner make it a true showstopper in Indian mithai traditions.
Ingredients:
- 1 cup Urad dal (split black gram, soaked for a single day)
- 2 cups Sugar
- 1 and half of cups Water
- A few strands of Saffron
- 1/2 tsp Cardamom powder
- A pinch of Orange food coloration
- Ghee or oil
Method:
- Preparation of batter:
- Drain the soaked urad dal and grind it into a smooth, fluffy paste with very little water.
- Whisk the batter properly till light . Add food coloration for the signature orange hue.
- Making the sugar syrup:
- Take a pan, melt sugar with water. Keep cooking till one-string consistency .
- Add saffron strands and cardamom powder. Remove from heat.
- Shape and fry the Imarti:
- Fill the prepared batter into a piping bag or cloth with a very small nozzle.
- Take another pan, heat ghee or oil in a pan. With the batter, make small loops to form the flower-like Imarti shape .
- Fry on medium heat till crispy and golden.
- Soak in syrup:
- Immediately put the fried Imartis into warm sugar syrup.
- Let them soak for two-three minutes, making sure they absorb the wonder.
Conclusion:
Imarti is more than just a candy-it’s artistry in meals form. The delicate swirls, the saffron-kissed syrup, and the crisp chunk make it a festive indulgence that never fails to affect.
