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Crisp urad dal imratis soaked in sugar syrup.

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Preparation Time:    Cooking Time:     Makes 8 to 10 servings
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For The Imrati Batter
1/3 cup urad dal (split black lentils)
1 tbsp cornflour
a few drops yellow food colour

For The Sugar Syrup
1 cup sugar
1 cup water
a few drops of saffron colour

Other Ingredients
ghee for deep frying

For the imrati batter

  1. Soak the urad dal in warm water for 2 to 3 hours.
  2. Drain the urad dal and grind it in a food processor along with the cornflour, yellow food colouring and approximately 1/4 cup of water to make a very fine paste.
  3. The paste should resemble a cake batter. Add more water if required.

For the sugar syrup

  1. Combine the sugar and water in a pan and bring to a boil.
  2. Simmer till the syrup is of 1 string consistency. Remove from the fire.
  3. Add the saffron colour and mix well. Keep the syrup warm.

How to proceed

  1. Fill the imrati 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.
  2. You can also use a plastic ketchup bottle with nozzle.
  3. Heat ghee in shallow non-stick pan (the ghee should be approx. 1" deep). Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee on a slow flame.
  4. Deep fry the imratis on both sides until golden brown in colour.
  5. Drain and soak the hot imratis into the warm sugar syrup. Drain immediately and serve hot.

  1. It will take a little practice to pipe the imratis out correctly.
  2. Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping tha batter into the ghee.

RECIPE SOURCE : MithaiBuy this cookbook
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 on 09 Sep 13 08:31 AM

The recipe is correct and the product came out very well. Everyone enjoyed in our family. But its called "Imartis" not "Imratis".
Peach Imratis
 on 17 Apr 13 01:49 PM

Great dessert and tastes like Jalebi but this is made with urad dal.