Imarti, How To Make Imarti
by Tarla Dalal
Added to 203 cookbooks
This recipe has been viewed 34284 times
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.
- 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.
- 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.
- 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.
- 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.
Nutrient values (Abbrv) per imarti
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