Imarti is an Indian sweet that is made from ground urad dal, deep fried in a flower shape and then soaked in the sugar syrup. This sweet can stay in pantry for a few days. This is a traditional sweet that used to be very popular in weddings.
|Preparation Time: 60 minutes||Servings: 40 small imarti||Difficulty: Difficult|
|Urad dal||100 gm|
|Corn flour||20 gm|
|Saffron||About 20 strands|
- Soak urad dal overnight or for 5 hours. Grind it finely with minimum amount of water.
- Whisk it till it becomes light and fluffy (about 5 minutes). You will notice that the color becomes white.
- Pour sugar in a pan and add equal volume of water. Cook on high heat, stirring occasionally so that the sugar melts. Also add saffron to the syrup so that it gets nice yellow color and becomes fragrant. Once the syrup starts to boil, cook for 2 more minutes and then turn off the heat.
- Add corn flour to the ground dal and whisk again.
- Heat oil in a flat bottomed pan because that helps in making a good shape.
- Pour dal mixture in a piping cone with at least 3mm diameter nozzle.
- When the oil becomes hot, pipe in the flowers. Make a small circle first and then small rings on the circle. You may not be able to make it into a nice flower just like I can’t but that doesn’t matter, it’s still going to taste great.
- Fry them on medium heat till they are golden brown. Remove excess oil and place them in the warm syrup.
- Flip the imartis in syrup after a minute so that they soak syrup from both sides. Make sure that they are not overcrowded in the syrup and get fully soaked. Take them out of the syrup in about 3 minutes. Repeat the process with rest of the batter.
- Imarti is ready to eat.
- If imarti doesn’t feel juicy it means they did not soak the syrup properly. Perhaps the syrup is too thick. Add a little water to the syrup and boil.
- Do not put cold imarti in syrup, they won’t soak the syrup.