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Nov 18

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Imarti


 

ImartiImarti is a famous North Indian sweet. It is available in most of the sweet shops. It is a variant of jalebi, here we use urad dal instead of flour. It is less juicy when compared to native jalebi. Its shape and color make us mouthwatering.

 

Ingredients:

 

Urad dal – 2 cups

Sugar – 3 cups

Water – 300 ml.

Saffron color

Cardamom ground – ½ tsp.

Ghee (to fry) – 500 gms.

Method:

 

  • Soak urad dal for atleast 16-17 hours. It’s best if you soak it during whole night.
  • Wash and clean if there is any skin, drain.
  • Grind to smooth thick paste. Add color in a little water and mix well in the paste.
  • If you are using any mixer grinder instead of stone grinder then beat the paste well so that it turns out fluffy after grinding.
  • Put the paste under normal room temperature with lid closed, if the temperature is cold then put for one more extra hour

 

Preparation of sugar syrup:

 

  • Take equal proportion of water and sugar i.e.: 1:1 ratio
  • Take broad and low bottomed vessel for preparation of sugar syrup.
  •  Add cardamom powder and boil the sugar syrup for 30 minutes
  • On the other hand heat the frying pan and add the ghee.
  • Using imarti bottle or soft plastic sauce bottle which has a small nozzle, form imartis in the hot ghee.
  • Lower the flame so that it turns into crispy.

 

Tip 1: You can substitute 12 x 12 inch thick white cloth with that of plastic bottle having button size hole in center.

 

  • Here in this case you will put the batter in the cloth and hold the paste like a pouch and squeeze

 

Tip 2: Shaping of Jangri : First form a circle, then make continuous ringlets along the ring still you come to your staring point.

 

  • Remove from ghee and dip in the hot sugar syrup.
  • Soak for 3 minutes, drain the liquid
  • Imarti is ready, serve hot

 

 

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