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how to make imarti recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 3 hours
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