how to make imarti recipe?

21 Oct how to make imarti recipe?

Last Updated on October 21, 2021 by blessmyfoodbypayal

Imrati ki recipe | Imarti banane ki recipe | Amriti recipe with step wise pictorial and video method. 

WHAT IS IMARTI?

Imarti or Amriti is a mouthwatering dessert from Northern India, made by deep-frying urad dal flour batter in a circular flower shape, then soaking in thick sugar syrup.

Also called by the names Amitti, Amriti, Emarti, Omritti and Jahangir, Jhangiri/Jaangiri in South India, this artificially orange coloured dessert have a crunchy exterior and a soft, juicy, gooey and chewy interior. 

IMARTI’S LOOK ALIKE JALEBI

Many gets confused about the difference between Imarti and Jalebi and find it alike so call it imarti jalebi recipe, whereas both are a way different.

Imarti recipe Ingredients are somewhat different than the jalebi except the sugar syrup. Imarti ingredients are very limited and easily available in every kitchen.

The basic difference between both the sweets is that different flours are used in making them.

Where Persian dessert Jalebi is made with all purpose flour, Indian origin Imarti is prepared with the flour of urad dal. Although there’s a recipe for paneer imrati as well as paneer jalebi, in which the common ingredient is paneer, but we are not going to talk about that variations of imarti and Jalebi, because that is not the traditional method to make both these desserts. 

And as such imarti sweet recipe is more nutritious than Jalebi because it is made using a lentil instead of deep fried maida, which is not considered as healthy at all.

Secondly, imarti is made instant because it does ask for fermentation like Jalebi.

Thirdly, there’s a little difference in their shape and colour too.

Where Jalebi has swirls, Imarti has flower like shape.

Also, Jalebi is more on a yellowish side whereas imarti is orange in colour, though both the sweets are artificially coloured.

However we have a Jalebi recipe in this blog which is made without adding artificial food colour and is being prepared with leftover cooked rice.

PRO TIPS TO MAKE PERFECT IMARTI

1. Never soak daal for a longer period. Overnight soaking is never ever suggested.
Soaking daal for a longer period will absorb so much of water and when you blend the daal, it will turn out to be a very thin batter.

2. Grind the daal to a very fine paste. If the daal remain coarse, its batter will break while piping.

3. Keep the consistency of batter very balanced i.e. neither too thin nor too thick. If batter turns out to be thick, it will not be pipeable and batter may not fall smooth into oil/ghee. So add the water very wisely.

4. Don’t skip corn flour. It will make the Imartis crispier. You can replace corn flour with rice flour.

5. Aerating the batter is very important step. If you don’t have electric beater, no issues. You can do this step with hand also. Just move your hand into circular motion in the batter for 8 to 10 minutes so that sufficient air incorporates in batter.

6. The step of aerating can only be approved by a water drop test, so never skip this. If a dollop of batter begins to float in water, it means batter is properly aerated otherwise keep on beating the batter for more time.

7. Never pipe Imartis in very hot oil/ghee. They will distort and you will not be able to make the flower shape.

8. Adding few drops of lemon juice in sugar syrup prevents the crystallization of sugar, so don’t skip.

9. While you are taking the Imartis from the oil/ghee after frying, immediately transfer them to the sugar syrup. If you let the Imartis turn cool and then add to syrup, they will loose their crunch.

10. At the time of adding Imartis to sugar syrup, syrup has to be warm ie neither completely cool nor boiling hot.

ABOUT PIPING BAG

Professionals use Cotton cloth with a hole to pipe Imartis but at home we look for some easy and alternative ways because we can’t have such cloth conveniently.

Lastly when we made jalebis, we used squeezable ketchup bottle for the same purpose.

Though ketchup bottle was very much convenient but it has two problems.

One, the hole of the bottle is not manageable if it’s thick or thin.

And secondly, bottle can’t be squeezed to such an extent that when your batter is at the ending stage, you have no way to use that except wasting.

We made our own piping bag by taking a polythene of hard stuff, filled it up, make a very small hole with scissor, tied rubber band at the other end making it a real piping bag. Isn’t it simple? 

STEP WISE PICTORIAL METHOD OF HOW TO MAKE IMARTI RECIPE

SOAKING OF DAL

1.Wash and add water in a dal.

2. Let dal remained soaked for 3 hours.

MAKING OF BATTER

3. Drain water from the dal and add dal in a grinder.

4. Grind dal to a fine paste. Add little water to make it a thick but of flowing consistency. You can watch the video attached to this post to see the accurate consistency of dal batter.

5. Transfer batter into a wide bowl.

6. Add corn flour.

7. Aerate the batter using electric beater. Instead you can use your hand for the said purpose.

8. Add food colour and beat more so that colour mixes thoroughly.

9. To check whether batter is properly aerated or not, take some water in a bowl and drop a dollop of batter into water. If dollop floats on the surface of water, then it’s perfect and if it sinks, then you need batter aerate it for some more time.

MAKING OF SUGAR SYRUP

10. Simultaneously you can prepare sugar syrup and for that add water and sugar in a pan.

11. When water begins to boil, add saffron, cardamoms and lemon juice.

12. Let it boil until you get 2 strings syrup (2 taar chashani).

MAKING OF IMRATI

13. Heat Oil or Desi ghee in a flat bottomed pan. Do not overfill the pan, keep only that much in which your Imratis can float.

14. Put batter into a piping bag.

15. When the oil/ghee is medium hot, lower the heat and start piping the Imratis.

16. Create two circles and then a flower on it’s top. (Watch video for better understanding).

17. Do not overcrowd the pan and once you have piped one batch, increase the heat to cook them properly from both the sides.

18. Take the cooked imartis out and put them in the chashni for about 3 – 4 minutes. Note, chashni has to be warm and not excessively hot.

Take them out and garnish with chopped pistachio and silver vark. Enjoy.

ALSO SEE

• Kaja recipe
• Doodh peda
• coconut barfi recipe
• jammu chocolate recipe
• chenna murki recipe
• 7 cup barfi recipe
• Authentic Besan Ladoo recipe

HOW TO MAKE IMARTI RECIPE – RECIPE CARD 

Imarti recipe

blessmyfoodbypayal

Imarti is a mouthwatering dessert made by deep-frying urad dal flour batter in a circular flower shape, then soaking in thick sugar syrup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting time 3 hours hrs

Course Dessert

Cuisine North Indian

Servings 850 Grams

Ingredients

  

1 cup = 200ml

FOR SOAKING DAL

• 1 cup urad dal/black gram 220 grams
• Water for washing and soaking

FOR MAKING BATTER

• Soaked dal drained
• 2 tsp corn flour
• 1/8 tsp orange food colour
• Little water

FOR FRYING IMRATI

• Oil or Desi ghee

FOR MAKING SUGAR SYRUP

• 2 Cup Sugar 500 grams
• 1 cup water
• 3-4 green cardamoms
• Few strands of saffron
• Juice of half lemon

FOR GARNISH

• Pistachios
• Chandi ka varq

Instructions

 

SOAKING OF DAL

• Wash and add water in a dal.
• Let dal remained soaked for 3 hours.

MAKING OF BATTER

• Drain water from the dal and add dal in a grinder.
• Grind dal to a fine paste. Add little water to make it a thick but of flowing consistency. You can watch the video attached to this post to see the accurate consistency of dal batter.
• Transfer batter into a wide bowl.
• Add corn flour.
• Aerate the batter using electric beater. Instead you can use your hand for the said purpose.
• Add food colour and beat more so that colour mixes thoroughly.
• To check whether batter is properly aerated or not, take some water in a bowl and drop a dollop of batter into water. If dollop floats on the surface of water, then it's perfect and if it sinks, then you need batter aerate it for some more time.

MAKING OF SUGAR SYRUP

• Simultaneously you can prepare sugar syrup and for that add water and sugar in a pan.
• When water begins to boil, add saffron, cardamoms and lemon juice.
• Let it boil until you get 2 strings syrup (2 taar chashani).

MAKING OF IMRATI

• Heat Oil or Desi ghee in a flat bottomed pan. Do not overfill the pan, keep only that much in which your Imratis can float.
• Put batter into a piping bag.
• When the oil/ghee is medium hot, lower the heat and start piping the Imratis.
• Create two circles and then a flower on it's top. (Watch video for better understanding).
• Do not overcrowd the pan and once you have piped one batch, increase the heat to cook them properly from both the sides.
• Take the cooked imartis out and put them in the chashni for about 3 - 4 minutes. Note, chashni has to be warm and not excessively hot.
• Take them out and garnish with chopped pistachio and silver vark.
• Enjoy.

Keyword Amriti, Imrati