Imarti batter is made from the grounded urad dal (a lentil) which is then deep-fried in a circular flower shape and soaked in sugar syrup until the Imartis absorb the sugar syrup.
Alternative names of Imarti includes Amitti, Amriti, Emarti, Jangiri.
Imarti, also known as Jangiri, was originated in the Mughal kitchens and it is said it was made in honour of Prince Salim or Jehengir. Hence, the name Jangiri.
Imarti is a very popular sweet in India.
People Ask
What is the difference between Imarti and Jalebi?
This a very common question asked by some people.
The Basic difference between Jalebi and Imarti is that Imarti is made out of Urad Dal whereas Jalebi is made of refined flour or Maida.
The difference of this core ingredient makes both the desserts fall in different categories.
Though the processes of making Imarti and Jalebi are almost similar, the taste is different.
Nutrition Information●
Calories : 3800 Kcal
Carbohydrates : 751.3 gm
Protein : 54.2 gm
Fat : 63.9 gm
Other : 0
●Internet
Prep Time : 1 hour
Cook time : 26-30 minutes
Serve : 4
Course : Dessert
Cuisine : Indian
Level Of Cooking : Difficult
Urad dal – ½ Cup
Raw rice – 2 teaspoon
Water – 2 tablespoons or as required for grinding the dal and rice
Ghee or Oil - For deep frying
Edible yellow or orange colour - 1 pinch or as required (optional)
Sugar Syrup
Sugar – 1 Cup
Water – ⅓ Cup
Saffron (Kesar) – A pinch (Optional)
Rose essence - Few drops (Optional)
Green cardamom pod – 2 to 3 crushed (Optional)
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| How to Make Imarti Recipe at Home* |
HOW TO MAKE IMARTI
Wash and soak the urad dal (split black gram without skin) and raw rice together for minimum 1 hour or overnight.
Drain out the dal and rice. Place the dal and rice in the mixture grinder.
Start grinding. Add water little by little till the batter turns fluffy and smooth.
Be careful while preparing the batter. The Batter consistency should be soft and fluffy, it should not be thin or thick.
Alternatively you can use grinding stone or sil batta for grinding the soaked Urad Dal and rice.
Nowadays most of us do not use grinding stone to save the toil.
Meanwhile, add sugar and water in a pan. Boil this for sometimes until the sugar syrup becomes sticky. Switch off the gas flame. You can add saffron, rose essence and crushed green cardamom or 1 pinch cardamom powder to make the sugar syrup flavourful at this stage. Keep the syrup warm.
In sweet shops, people use an especially stitched cloth with a hole in the center to pipe the batter for imartis.
But I could not get that especially stitched cloth with a hole for making the Imartis.
So I used a piping bag. Alternatively, you can use milk packet, with a small cut at the corner of the packet to pipe the batter in the Ghee or Oil.
Or, you can use small water bottle (200 ml) and make a hole on the cap of the bottle to pipe the batter in the Ghee or Oil for Imartis.
At the time of piping the batter in the Ghee or Oil, the temperature of the Ghee or Oil should be low. If the temperature is high, the batter floats up immediately and you will not be able to complete the Imarti shape.
Once you have piped the batter, you can then increase the temperature to medium to cook the Imartis further.
The most important task for preparing the Imartis is to make a perfect batter.
You can use spoon or your hand to beat the batter for 15 minutes or more.
If you want to add colour to Imartis, add food color to the batter and mix it well before shape.
Pour the batter to the bag or any small plastic bottle and practice the shape repetidly in plate before going to put in hot Ghee or Oil.
If you fail to shape the Imartis as per the traditional shape, then create a new design or shape of your choice. You can create square shape or triangle shape as per your choice.
First time of preparing the Imartis, I failed to make a perfect traditional shaped Imartis.
After practicing for some days, I now can shape the Imartis perfectly as sold in the sweet shops.
Pinch small dough into Ghee or Oil to check the temperature.
Ghee or Oil temperature should be in medium flame. If you fry in low flame, the Imartis will absorb more Ghee or Oil.
Make shapes in the medium hot Ghee or Oil carefully and fry it both sides till turns golden brown and take it out.
Then put the Imartis into warm sugar syrup and soak this for 30 minutes.
Drain and serve hot. You can serve cold Imartis also.
You can store the Imartis in an air tight container to store these for a week.
*Photograph taken by myself
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