Imarti: Imarti also known as Jaangiri or Jhangri in south India is a dessert invented in Mughal kitchen and is now popular across the Indian Subcontinent including Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape and then soaked in sugar syrup. In North India it is often consumed with rabri (condensed milk). In South India, this sweet is served after a meal and also popular at weddings and festivals.
Ingredients (serves 4):
- 1 cup soaked urad dal (split black gram skinless)
- 1 tsp rice flour
- 1/2 tsp red food colour
- Oil, for deep frying
- 1/2 cup sugar
- Water, as required
- Grind the soaked urad dal in a wet grinder to a fine paste; adding little water, if required.
- Transfer the batter to a bowl from the wet grinder.
- Add in the rice flour and red food colour.
- Mix well.
- Make the sugar syrup by boiling the sugar with 1 cup water.
- This sugar syrup must be quite sticky and thick in its consistency.
- Remove the sugar syrup from heat.
- Heat the oil in a flat bottomed pan, on medium heat.
- Fit a piping bag with a round nozzle.
- Transfer the urad dal batter inside the piping bag.
- Slowly start piping out the imarti in the shape of flowers, in the oil.
- Fry the imarati, on both sides, till crispy.
- Transfer the fried imarati’s to the hot sugar syrup.
- Remove the imarati’s from the sugar syrup, after a minute or two.
- Imarti’s are ready to be served.
- Serve hot or cold, according to your personal preference.
If you have any queries regarding the Imarti recipe, please leave a comment.