Traditional Indian Imarti: A Step-by-Step Recipe

Ingredients

1 cup Urad Dal (Split Black Gram)
3 cups Sugar
2 cups Water
1/2 tsp Cardamom Powder
A pinch of Saffron Strands
1/4 tsp Baking Powder
Red Food Color, as required
2 cups Ghee (Clarified Butter), for frying

Steps and instructions

Soak the urad dal in water for 3-4 hours. Drain the water and grind the dal to a smooth batter, adding very little water if necessary.
Add baking powder and food color to the batter and whisk for 5-7 minutes until the batter is light and fluffy.
Meanwhile, make the sugar syrup. In a pan, add sugar, water, cardamom powder and saffron strands. Bring this mixture to a boil and simmer until the syrup reaches a single thread consistency. Keep the syrup warm.
Heat ghee in a wide pan for frying. Fill the imarti batter in a piping bag or a squeeze bottle with a small hole.
Squeeze the batter in hot ghee in a circular motion to make a small circle and then make loops around the circle. The imarti should float to the top.
Fry the imarti until it is slightly golden from both sides. Drain it on a kitchen tissue to remove excess ghee.
Drop the hot imarti in warm sugar syrup. Let it soak in syrup for 2-3 minutes and then remove it on a plate.
Repeat with the remaining batter. Serve the imarti warm or cold.

Tools for making

Mixing Bowl - Used to soak and whisk the urad dal batter.
Grinder or Blender - To grind the soaked urad dal into a smooth batter.
Piping Bag or Squeeze Bottle - To pipe the imarti batter into the hot ghee.
Wide Pan or Kadai - To heat the ghee and fry the imarti.
Slotted Spoon - To lift the fried imarti from the ghee and drain excess oil.
Kitchen Tissue - To absorb excess ghee from the fried imarti.
Plate or Tray - To place the imarti after soaking it in the sugar syrup.
Measuring Cups and Spoons - To measure the correct quantities of ingredients.

Recipe variations

Adding a pinch of cardamom powder or nutmeg powder to the batter for additional flavor.
Replacing urad dal with moong dal (split yellow mung beans) or besan (chickpea flour) for a different taste and texture.
Using jaggery instead of sugar to make the syrup for a more traditional and earthy flavor.
Adding a handful of finely chopped nuts like almonds, cashews, or pistachios to the batter for a crunchy texture.
Experimenting with different food colors or natural colorings like beetroot or turmeric for vibrant imartis.
Adding a teaspoon of rose water or kewra water to the sugar syrup for a fragrant twist.
Serving imartis with a drizzle of honey or a sprinkle of powdered sugar on top for added sweetness.
Pairing imartis with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.

Recipe overview

Imarti, also known as Jangiri, is a popular Indian sweet dish usually served at weddings and festivals. Made from urad dal (split black gram), this delicately sweet dessert is fried in ghee and soaked in a luscious sugar syrup. The visual appeal of Imarti comes from its unique flower-like shape, which is achieved through a careful process of squeezing the batter into hot ghee. The end result is a crispy outer layer with a soft and sweet interior, making it a delight to savor. This recipe guides you through each step of making Imarti at home, right from preparing the batter to achieving the perfect sugar syrup consistency. While it might take a bit of practice to get the shape right, the end result is an exotic sweet treat that's worth the effort. Enjoy it warm or cold, and immerse yourself in the rich traditions of Indian cuisine.

Common questions

Can I use whole urad dal instead of split urad dal? No, it is important to use split urad dal for this recipe to achieve the right texture and consistency.
Can I use any other type of dal for making imarti? No, traditionally imarti is made using urad dal. Other dals may not give the desired results.
Can I skip adding food color? Yes, you can skip adding food color if you prefer. It is added for aesthetic purposes only.
Can I use oil instead of ghee for frying? Ghee is traditionally used for frying imarti as it imparts a unique flavor and texture. However, you can use oil if you prefer.
How long can I store imarti? Imarti can be stored in an airtight container at room temperature for up to 2-3 days.
Can I reheat imarti before serving? Yes, you can reheat imarti in the microwave for a few seconds before serving to bring back its freshness.

Serving dishes and utensils

Mixing Bowl - A large bowl to soak and mix the urad dal batter.
Grinder or Blender - To grind the soaked urad dal into a smooth batter.
Piping Bag or Squeeze Bottle - To pour the imarti batter into hot ghee in a circular motion.
Wide Pan or Kadai - For frying the imarti in ghee.
Slotted Spoon or Tongs - To flip and remove the fried imarti from the hot ghee.
Kitchen Tissue - To drain excess ghee from the fried imarti.
Plate or Serving Dish - To serve the imarti after soaking in sugar syrup.

Origin stories

Imarti, a delightful Indian sweet, traces its origins back to the legendary Mughal kitchens. Traditionally known as "Emarti" or "Amriti", it holds an esteemed reputation in the royal culinary repertoire. The Mughals, famous for their love for intricate art and intricate cuisine, brought this sweet to India. Imarti gained fame for its unique floral shape and vibrant color which appealed to the artistic aesthetics of Mughal emperors, and its rich, sweet flavor won the hearts of the Indian masses. Over the centuries, Imarti has become a common feature of festivities across the Indian subcontinent, and it continues to impress with its majestic charm and delightful sweetness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.