Imarti is a traditional Indian sweet made from urad dal (split black gram) batter, deep-fried, and then soaked in sugar syrup. Here's a detailed recipe to make Imarti:
### Ingredients:
#### For the Batter:
- 1 cup urad dal (split black gram)
- 1/4 cup rice flour (optional, for crispiness)
- A pinch of saffron or orange food color
- Water, as required
- Ghee or oil, for deep frying
#### For the Sugar Syrup:
- 1 1/2 cups sugar
- 1 cup water
- A few saffron strands (optional)
- 1/2 teaspoon cardamom powder
- 1 teaspoon rose water (optional)
### Instructions:
#### Preparing the Batter:
1. **Soak Urad Dal**: Wash the urad dal thoroughly and soak it in water for at least 4-5 hours or overnight.
2. **Grind the Dal**: Drain the water and grind the soaked urad dal to a smooth and fluffy batter. Use minimal water to get a thick consistency. The batter should be like a thick cake batter.
3. **Add Color**: Mix in the saffron or food color to the batter.
4. **Add Rice Flour**: Optionally, add rice flour to the batter for extra crispiness and mix well.
#### Preparing the Sugar Syrup:
1. **Boil Sugar and Water**: In a saucepan, add the sugar and water. Heat the mixture until the sugar dissolves completely.
2. **Add Flavorings**: Add saffron strands, cardamom powder, and rose water to the syrup. Let it boil until it reaches a one-thread consistency. Keep the syrup warm.
#### Making the Imarti:
1. **Heat Oil/Ghee**: Heat ghee or oil in a deep frying pan on medium heat.
2. **Fill Piping Bag**: Pour the batter into a piping bag with a small hole nozzle or a cloth with a small hole (you can also use a squeeze bottle).
3. **Pipe the Batter**: Pipe the batter in a spiral or circular pattern directly into the hot oil. Start from the center and move outward, making several connected circles.
4. **Fry the Imarti**: Fry until the Imarti turns golden and crispy. Ensure it cooks evenly on both sides.
5. **Soak in Sugar Syrup**: Remove the fried Imarti and immediately dip it into the warm sugar syrup. Let it soak for a few minutes to absorb the syrup.
6. **Serve**: Remove from the syrup and let the excess syrup drain. Serve warm or at room temperature.
Enjoy your homemade Imarti!
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