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Method of making Imarti

Nowadays, the taste for sweet food has decreased, but when it comes to Imarti, no one’s mind goes astray. Imarti, which is made from urad dal, has a unique taste.

Many people believe that making halwai-like crispy Imarti is difficult at home, but with some simple tips you can make it easily. Come, let us tell you the step-by-step recipe of making Halwai style Imarti.

Material

– Washed urad dal: 1 cup (soaked for 4-5 hours or overnight)

– Sugar: 2 cups (for syrup)

– Water: 1 cup

– Cornflour or arrowroot: 2 tsp (to make Imarti crispy)

– Orange food color: a pinch (to give confectionary color)

– Cardamom powder: half teaspoon

– For frying: Ghee or refined oil

Imarti making process

– Drain the water from soaked urad dal, put it in a mixer and make a fine paste with 1-2 spoons of water. Keep in mind that there should be no lentils left in the batter.

– Take out the ground dal in a big vessel and beat it with hands in one direction for 8-10 minutes. When the dal starts looking light and fluffy, add food color and cornflour to it.

– To check the perfection of the batter, take water in a bowl and add some batter in it. If the batter starts floating, your Imarti will be light and juicy.

– Add 2 cups of sugar and 1 cup of water in a pan and boil. Add cardamom powder and food color to it and cook until it becomes a stringy syrup. When the syrup is ready, turn off the gas.

– To make Imarti, fill the batter by making holes in a piping bag, sauce bottle or cotton cloth. Then heat ghee or oil in the pan. Lower the flame and first make two small circles in the centre, then give the shape of Imarti all around.

-Fry the Imarti on medium flame until it becomes golden and crisp. When the Imarti becomes hard, take it out from the oil and immediately put it in lukewarm syrup. Keep in mind that keep the Imarti in the syrup for only 2-3 minutes, so that the juice gets absorbed properly. Then take out in a plate.

– Your hot, juicy and crispy halwai style Imarti is ready. Serve it with rabri.