Imarti Recipe | How To Make Imarti At Home | Easy Recipe

Imarti is a popular recipe of Uttar Pradesh. Imarti is a traditional Indian sweet. Imarti is absolutely delicious recipe. It was very good in taste and in good look.  Imarti is served with rabri in the Northern parts of India. It is considered a delicaly and is consumed on special occasions. The procedure for making sweet imarti looks easy but before you try it out, practice making the shape as this has to be done quickly and each sweet should look quite like the next one. Imarti is very similar to Jalebi in taste and sharp. Imarti is very popular sweet which is available in all sweet shop. Then thought of giving it a try after seeing the design of the readymade ones and believe me in my first try itself, it came out very nice. Learn how to make Imarti by following this easy recipe.

Ingredients:-

  • 2 Cup Split Black Gram Skinless (Urad dal)
  •  3 Cups Sugar (Chini)
  •  300 ml water (Pani)
  • Saffron Color (Kesar)
  • 1 tsp Cardamom Powder (Elaichi Powder)
  • 500 gms Ghee for frying

Method:-

Firstly, Wash and Soak Split black gram skinless (Urad Dal), For 5 to 6 hours in water. After 5 to 6 hours wash and drain the Urad dal. Grind to fine batter. Pour water little by little. Mix saffron color to the batter. Beat the mixture property to make it smooth. Beat the dal well by hand till fluffy after grinding. Keep a side and rest for 2 to 3 hours. Boil sugar with water till syrup of single-thread, consistency is reached. Remove from heat and strain the syrup. Add cardamom powder and mix well. Keep the syrup hot. The batter pour in Imarti nozzle. Heat ghee in a kadai. Form Imarti in it. Fry imarti low flame till it turns crisp from both the sides. Remove from ghee, drain and dip in hot syrup. Imarti soak in sugar syrup for 2 to 3 minutes. Same ways prepare all imarti. Transfer to a serving plate.

Note:-

  • Imarti is the big cousin of the ubiquitous Jalebi, best made immediately after grinding.
  • Make sure the flame is on medium-high and use a flat-bottomed saucepan.

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