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Imarti
Imarti Recipe
Ingredients
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardamom ground
500 gms. ghee to fry
Method
Soak urad dal overnight in plenty of water. Wash and drain. Grind
to fine thick batter. Put
water little by little. Add colour and mix very well. If using a
mixie, beat the dal well by
hand till fluffy after grinding.
Keep aside for 3 hours. More is weather is cold. Make 1 tar sugar
syrup as shown in
introduction. Add cardamom powder to syrup. Using either an imarti
bottle (with nozzle)
or cloth as shown in note, form imartis in the hot ghee.
Lower flame and allow to crisp turning once. Remove from ghee, drain
and dip in hot
syrup. Soak for 3-4 minutes, drain and serve. Repeat for remaining
batter. Make 4-5
imartis at a time, depending on size of frying pan.
Note:
Use a flat bottomed frying pan. The imarti bottle can be substituted
with a soft plastic
sauce bottle with a nozzle. If not available, take a 12"x 12"
thick cloth, make a buttonhole
type hole in centre. Place over a tumbler and pour in some batter.
Hold like a pouch and
press out imartis like icing. Shape the imartis as follows, make
a ring first, then form small
ringlets all along the ring. Till you come to the start.
Courtesy : Saroj Kering
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