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Punjabi Recipes
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Imarti
Imarti
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.
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