Imarti is a popular sweet in Uttar Pradesh, India. Its peculiar shape makes it all the more interesting. These are split blackgram spirals soaked in sugar syrup. Making them at home needs a bit of practice, as piping the mixture directly in hot oil is not easy at the first go. But soon you get used to it. Be there ant festive occassion, these homemade warm Imarti’s are winning you praises for sure.
For Imarti batter:-
- 1 cup split black gram (urad dal)
- 1/4 cup rice
- 1/2 teaspoon edible orange red colour
- 1 cup Sugar
- 1/4 cup water
- Few drops of Rose essence
- 1 teaspoon Green cardamom powder (Elaichi powder)
- Oil for deep frying
- Combine the sugar and water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes or till it reaches one string consistency, stirring occasionally.
- Switch off the flame, add the rose essence and cardamom powder and mix well. Keep aside
Preparing the Batter:-
- Soak the urad dal and rice in enough water for 3 hours. Drain well.
- Combine the urad dal, rice ,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 or a clean squeezey tomato sauce bottle.
- Heat the olive oil 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 oil. (you can shape it as you wish to). Cook on a slow flame for 3-4 minutes on each side until crisp.
- Transfer them directly into the prepared warm sugar syrup, press them once lightly and remove and serve immediately.