Imarti is from the family of the Jalebis. The only difference being an Imarti is a quick recipe made with Urad dal (split black gram) and a Jalebi requires a fermented batter of the refined flour and yogurt.
Ingredients needed for making Imarti:
For making Batter we need:
- 1.5 cup split black gram, skinless, washed and soaked overnight and drained before using
- 4 tbsp. Cornstarch
- 1 tsp. Orange food coloring
- ⅛ tsp. Baking soda
- Ghee for frying
For making Sugar Syrup we need:
- 1 cup grain sugar
- 1 cup of water
- A pinch of saffron
- 1 tsp. Lemon juice
For Garnish we need:
- Silver Vark
Making of Paste and Sugar syrup for Imarti
So the first thing for Imarti we take the Urad dal or the black gram which is split and polished. The first step here is to wash the dal at least three times and soak it for a minimum of six hours. This dal needs to be nice and plump.
Drain the water from the dal completely. The next step is to grind this into a fine paste using some water. Well, this Urad dal which is drained and kept ready can be divided into two to three portions depending on the size of the container and the quantity of the Urad dal that you’re using.
Well, this recipe works perfectly for twenty to twenty-four Imartis. We have to add very little water because we need a nice thick and smooth paste. When the smooth paste is done and ready we need to transfer this into a large bowl.
It’s important to have the paste nice and smooth because this needs to be piped in the shape of a flower in hot oil. So it’s important to have the nozzle absolutely clear.
This smooth paste now needs to be whisked for the next three minutes so that it becomes nice aerated and fluffy. While we are doing and as it will take some time simultaneously we start preparing sugar syrup.
For that, we have to heat a pan and add in a cup full of sugar and a cup full of water. To flavor this we will add in some strands of saffron and along with this a few drops of lemon juice.
The reason for adding lemon juice at this stage is to ensure that the sugar doesn’t recrystallize in the syrup and round out the sweet taste of the sugar. Allow that to boil on medium flame and by that time we continue with whipping the past for at least 3 minutes.
Most sweet makers in India do this with their hands. The aeration happens best when you beat it with your hands but we are going to do that with a whisk. While beating this mixture we are going to add three critical ingredients.
One being baking soda, remember to sieve the baking soda because you do not want those clots and lumps. Second is corn flour. This is going to add into the crisp texture of the Imarti and finally some edible food grade orange color.
Now, this is actually imperative because you want the sweet to look exactly like how the sweet maker (Halwai) is making in there. We perfectly understand a lot of people may have reservations about using food grade colors but trust me for this recipe it is imperative.
It’s important to use a good quality branded food grade color. You need to continue whisking. Now the fluffy batter is now ready and simultaneously if you check the sugar syrup is also ready.
Final preparation of Imarti
Now we have to take a shallow pan in which we have to take ghee. This needs to be moderately hot and while that’s heating up let’s quickly fill the fluffy paste in a piping bag.
Traditionally the halwai use a jalebi cloth. Do not take too much mixture at a time because then it’s easier to control the piping bag. We have to snip the end of this piping bag using a sharp scissor.
It would be my personal advice to practice making any Imarti as it is an acquired skill on a plate rather than frying it or making it in the oil itself. We need to form two circles and finally coil it up on the circle.
The size of Imarti could be bigger or smaller depending on what you choose to make. The ghee in the pan has heated up. Time to shape the Imartis in it. We need to make two circles and pipe it along the periphery.
Similarly, we need to pipe further on. On medium flame, we need to fry this on both sides for a minute and a half on each side. Once this Imarti turns crisp on one side we need to give it a flip over so that it turns crisp on the other side as well.
Given this Doughnut like shape of these Imartis, we are going to use a chopstick to lift this. It’s important to drain the ghee out completely. After the ghee is drained, transfer it into the sugar syrup. You could also flip this once or twice over but do this with light hands.
You do not want the Imartis to break. While the first batch is getting soaked let’s move on to frying the second batch. We need to remove the Imartis from the sugar syrup and reserve these on a plate for the final plating.
Now as the Imartis is ready, its time to garnish this with some Silver Vark and pistachios. On every festive occasion spread the sweetness with Imartis.
Share it with this delicious and mouthwatering Imartis with your family friends.
How to make delicious Sondesh than CLICK HERE.