Crispy Jaggery Imarti (20 Min)
Indian spiral pastry drenched in sticky jaggery syrup—crispy, sweet, and addictively golden. Deep-fried in minutes, no special equipment needed.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup ghee, divided
- 1 cup jaggery (gur), crumbled
- ¾ cup water
- 3 whole cardamom pods
- 2 cups neutral oil for frying
- ¼ cup dry nuts (cashews or pistachios), chopped
Instructions
- 1
Mix flour with 2 tbsp ghee and a pinch of salt until breadcrumb texture, then add water 1 tbsp at a time until soft, non-sticky dough forms.
- 2
Heat remaining 2 tbsp ghee in a small saucepan over medium. Add jaggery, water, and crushed cardamom pods; stir until jaggery dissolves, ~3 minutes.
- 3
Heat oil in a deep skillet or wok to 350°F (test by dropping a small flour ball—it should sizzle and float within 2 seconds).
- 4
Divide dough into 8 balls. Roll each thin, coil into a flat spiral, then gently slide into hot oil and fry 2 minutes per side until deep golden.
- 5
Lift imartis with a slotted spoon, drain briefly on paper towels, then immediately dip into warm jaggery syrup until coated.
- 6
Stack on a plate and scatter chopped nuts over the top. Serve warm.
Tools you’ll need
- mixing bowl
- small saucepan
- deep skillet or wok
- slotted spoon
- rolling pin or hands
- paper towels
- thermometer (optional but helpful)
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