Imarti, How To Make Imarti
by Tarla Dalal
Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup.
It takes a bit of practice to pipe the batter directly into the ghee, but you will soon get the hang of it. Moreover, it is completely worth the effort because homemade Imartis, served warm and fresh, are so yummy that you and your family will totally savour the experience!
Whether it is Holi Diwali or Raksha - Bandhan serve these homemade Imartis and make the occasion all the more special.
Imarti, How To Make Imarti
Soaking time: 3 hours Preparation Time: Cooking Time: Total Time:
Makes 45 imartis
For The Sugar Syrup
3 cups sugar
a few strands of saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
For The Imarti Batter
1 cup urad dal (split black lentils)
2 tbsp cornflour
1/4 tsp yellow food colour
Other Ingredients
ghee for deep-frying
For the sugar syrup
- For the sugar syrup
- Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
- Switch off the flame, add the saffron strands and cardamom powder and mix well. Keep aside.
For the imarti batter
- For the imarti batter
- Soak the urad dal in enough water for 3 hours. Drain well.
- Combine the urad dal, cornflour, yellow food colour and ¾ cup of water in a mixer and blend till smooth.
How to proceed
- How to proceed
- Fill little imarti batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
- Heat the ghee in broad non-stick pan. Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee and cook on a slow flame till both sides turn golden brown in colour and crisp. You can deep-fry 5 at a time.
- Transfer them directly into the prepared warm sugar syrup, press them once lightly and remove and serve immediately.
Handy tips
- Handy tips
- It will take a little practice to pipe the imarti out correctly.
- Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping the batter into the ghee.
| Energy | 113 cal |
| Protein | 1.2 g |
| Carbohydrates | 15.6 g |
| Fiber | 0.6 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 46.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 7.7 mcg |
| Calcium | 8.1 mg |
| Iron | 0.2 mg |
| Magnesium | 6.8 mg |
| Phosphorus | 19.5 mg |
| Sodium | 1.9 mg |
| Potassium | 39.3 mg |
| Zinc | 0.2 mg |
Is it compulsory to add corn flour?
I have always had these on road. but making it at home turned out to be the best. I dint know I could make such a nice recipe at home as well. thank you for theis recipe.It tasted yumm!
The recipe is correct and the product came out very well. Everyone enjoyed in our family. But its called Imartis not Imratis.
Great dessert and tastes like Jalebi but this is made with urad dal.