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yummy imarti

Super crispy and juicy imarti

Meenakshi
Known by different names across India, Imarti, Amarti, Jhangiri, or Jaangiri are crispy and juicy dessert. It is very similar to Jalebi.  But, Imarti is thicker and sweeter than jalebi. But I like them thinner and crispier, with a little lesser syrup.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting time 2 hours 45 minutes
Course Dessert
Cuisine Indian
Servings 6 people
Calories 448 kcal

Ingredients
  

  • 1 cup Urad dal (soaked)
  • 2 tablespoon Rice flour
  • 2 teaspoon Rosewater
  • 2-3 drops Orange Food color (optional)
  • 2 cups Sugar
  • 1 cup Water
  • ¼ teaspoon Cardamom powder
  • 1 teaspoon Lime juice
  • Oil for frying

Instructions
 

  • Soak Urad dal for 1-2 hours in water.
  • Put the dal in a blender jar with rice flour. Add 2 tablespoons of ice-cold water.
  • Blend till a smooth paste is formed. Add more water if needed. But add little at a time.
  • When a smooth batter is formed, transfer the batter to a big bowl.
  • Add food color and beat the batter to make it airy using a circular motion of your hands. Give it a good 5-7 minutes.
  • Let it rest at room temperature for about 45 minutes.
  • In the meantime prepare the sugar syrup by adding 2 cups of sugar to 1 cup of water.
  • Bring it to a boil. If the sugar syrup is dirty, add a tablespoon of milk and bring it to a boil again. Now remove the dirt accumulated at the top with a ladle. Repeat until a clear syrup is obtained.
  • Now add cardamom powder and rose water.
  • Keep simmering till the syrup attains one string consistency. At this stage add lemon juice, mix and turn off the flame.
  • Heat oil to fry the Imarti. Keep the flame on low to medium heat.
  • Pour the batter into a piping bag and cut depending upon the thickness you want in your Imarti.
  • Shape Imarti by first making two circles clockwise and then making small swirls over them in an anticlockwise fashion.
  • Pipe 4-5 Imartis at a time. Similarly, make all imartis in small batches.
  • Fry them well on both sides.
  • Remove from oil and dip in the hot syrup. Let it soak syrup for 3-4 minutes.
  • Drain excess syrup and place them on a plate.
  • Repeat till the batter is finished.
  • Serve hot with chilled Rabri or as it is.

Notes

  • Blend using as little water as possible. Add little water at a time.
  • Use ice-cold water for blending. It reduces the sliminess of Urad dal.
  •  If the batter is too thin or runny, adjust the consistency by adding a tablespoon of corn starch or rice flour.
  • Always test a little bit of batter before piping. It a good idea to test the batter by adding to the hot oil beforehand, to avoid any future mess.
  • The oil should not be very hot, else the Imartis will become super crispy and turn brown very quickly. Also, shaping becomes tricky in very hot oil as batter moves a lot.
  • Fry Imartis on medium-low heat for the best texture.
  • Make sure that the syrup is hot to ensure maximum absorption.  nutrition imarti

Nutrition

Calories: 448kcal
Keyword crispy imarti, Imarti recipe, juicy Imarti
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