Imarti 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.
Most people think making imarti and jalebi are the same and taste similar. But there are few differences among them one of it is this recipe is thick in nature and less crispy than others.
Imarti Recipe, Jangri Recipe, How To Make Imarti Recipe, Jhangri Sweet
- Urad dal - 2 cups
- Sugar - 3 cups
- Water - 300 ml.
- Saffron color
- Cardamom ground - ½ tsp.
- Ghee to fry – 500 gms.
How to Make Imarti Recipe:
- Soak urad dal for at least 16-17 hours. It’s best if you soak it for the 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 a stone grinder then beat the paste well so that it turns out fluffy after grinding.
- Put the paste under normal room temperature with the lid closed, if the temperature is cold then put for one more extra hour
Preparation of sugar syrup:
- Take an 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 a plastic bottle having a button size hole in the 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 starting point.
- Remove from ghee and dip in the hot sugar syrup.
- Soak for 3 minutes, drain the liquid
- Imarti is ready, serve hot