📝 About This Recipe
Originating from the royal kitchens of the Mughal era, Imarti is a magnificent specimen of Indian confectionery, characterized by its stunning circular floral design and vibrant orange hue. Unlike its cousin the Jalebi, Imarti is crafted from a silky paste of dehusked black gram (urad dal), giving it a unique chewy texture and a deep, earthy flavor. Soaked in a luscious saffron-infused sugar syrup, these fritters are a celebration of crunch, juice, and aromatic elegance.
🥗 Ingredients
The Batter Base
- 1 cup Urad Dal (Split Black Gram) (dehusked/white variety, soaked for at least 4-6 hours)
- 2 tablespoons Cornstarch or Rice Flour (for extra crispness)
- 1/4 teaspoon Orange Food Color (traditional liquid or powder color)
- 2-3 tablespoons Water (use sparingly for a thick, fluffy consistency)
The Saffron Syrup
- 2 cups Granulated Sugar (white refined sugar)
- 1 cup Water
- 1 pinch Saffron Strands (crushed to release color and aroma)
- 1/2 teaspoon Green Cardamom Powder (freshly ground)
- 1/2 teaspoon Lemon Juice (prevents the syrup from crystallizing)
- 1/2 teaspoon Rose Water (optional, for floral notes)
Frying and Garnish
- 500 ml Ghee or Vegetable Oil (for deep frying; ghee provides the best flavor)
- 1 tablespoon Pistachios (slivered for garnish)
- 1 teaspoon Dried Rose Petals (optional, for a regal finish)
👨🍳 Instructions
-
1
Drain the soaked urad dal thoroughly. Grind it in a high-speed blender into a very smooth, fine paste, adding water only one tablespoon at a time. The batter must be thick, not runny.
-
2
Transfer the batter to a large bowl. Add the cornstarch and food coloring. Using your hand or a whisk, beat the batter vigorously in one direction for 10-12 minutes. This incorporates air, making the batter light and fluffy.
-
3
Perform the 'float test': Drop a small dollop of batter into a bowl of water. If it floats, it is ready; if it sinks, beat for another 3-5 minutes.
-
4
Prepare the syrup by combining sugar and 1 cup of water in a wide saucepan over medium heat. Stir until the sugar dissolves.
-
5
Add the saffron, cardamom powder, and lemon juice to the syrup. Simmer until it reaches a 'half-string' consistency (sticky but not forming a full thread). Stir in rose water and keep the syrup warm on very low heat.
-
6
Heat ghee or oil in a wide, flat-bottomed frying pan (tawa) over medium-low heat. The oil should be about 1.5 inches deep.
-
7
Fill an Imarti cloth or a piping bag fitted with a small (2-3mm) round nozzle with the batter.
-
8
Test the oil temperature: a drop of batter should rise slowly to the surface. If it rises instantly, the oil is too hot.
-
9
Pipe the Imarti by making two small concentric circles, then immediately pipe small interlocking loops (petals) around the circles to hold them together.
-
10
Fry on low heat for 3-4 minutes per side until the Imarti is firm and crisp to the touch. It should not brown deeply but maintain its bright orange color.
-
11
Remove the fried Imarti with a slotted spoon, drain for 2 seconds, and immediately drop it into the warm sugar syrup.
-
12
Let the Imarti soak for 2-3 minutes until it becomes heavy and translucent with syrup. Remove and place on a serving plate.
-
13
Garnish with slivered pistachios and rose petals while still warm. Repeat with the remaining batter.
💡 Chef's Tips
Beating the batter is the most crucial step; don't rush it as air is your only leavening agent. Use a flat-bottomed pan to ensure you have enough space to pipe the intricate floral designs. Always ensure the sugar syrup is warm, not boiling, when adding the fried Imartis to ensure even absorption. If the batter feels too thin, add a teaspoon of rice flour; if too thick, add a few drops of water. For the most authentic taste, fry in pure desi ghee rather than vegetable oil.
🍽️ Serving Suggestions
Serve warm with a dollop of chilled, thickened Rabri (sweetened condensed milk). Pair with a glass of hot Masala Chai to balance the intense sweetness. Enjoy as a standalone dessert at the end of a festive North Indian meal. Serve alongside savory snacks like Samosas for a classic sweet-and-salty evening treat. Store leftovers in an airtight container and microwave for 10 seconds before eating to restore the juicy texture.