Best recipe for making Imarti
Imarti is a popular Indian sweet treat. The joy of eating warm foods during the cold season is unmatched. Just hearing the name Imarti might make your mouth water. Also known as Janagiri, this round sweet originates from Rajasthan. It can be served hot or cold, and its flavour and preparation are similar to jalebi. You can easily make this delicious sweet at home.
Necessary ingredients
Urad dal (split black lentils) = 250 grams, skinless
Sugar = 500 grams
Arrowroot powder = 50 grams
Yellow food coloring = a pinch
Ghee (clarified butter) = for frying
A thick cloth napkin with a round hole, for shaping the imarti
Recipe
First, thoroughly wash the urad dal. Soak it overnight in water. In the morning, drain the water and grind the dal to a smooth paste in a mixer. After grinding the dal, add the food coloring and arrowroot powder. Mix well until thoroughly combined.
Now, in a small saucepan, take one cup of water and dissolve the sugar in it. Place the saucepan on the stove and cook until the sugar syrup thickens into a thread consistency. To check for this, take a spoonful of syrup, let it cool, and place it between two fingers. If a thread forms between your fingers, the syrup is ready.
Once the syrup is ready, heat ghee in a frying pan. Once the ghee is hot, fill the cloth napkin with three to four tablespoons of the blended dal mixture. Tie the cloth tightly and, pressing gently, create round, slightly puffed imarti shapes in the hot ghee. Fry until golden brown and crispy. Remove the imarti from the ghee and immerse them in the sugar syrup for 15 to 20 minutes. After 20 minutes, remove them and place them on a serving plate. Your imarti are now ready. Serve hot.
