Crispy Orange Imarti
Jewel-toned fried pretzel shapes soaked in cardamom-orange syrup. A 20-minute Indian sweet that tastes like celebration and photographs like a dream.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 3g
Ingredients
- 1 cup all-purpose flour
- ¼ cup plain yogurt
- 1.5 cups granulated sugar
- 1 whole orange (zested + juiced)
- 4 whole green cardamom pods, crushed
- 2 cups neutral oil for frying
- ¾ cup water
Instructions
- 1
Stir sugar, orange juice, cardamom, and water in a saucepan over medium heat until sugar dissolves, ~3 minutes. Don't stir once it boils; let it bubble gently for 2 minutes. Remove from heat.
- 2
Mix flour, yogurt, orange zest, and a pinch of salt in a bowl until a stiff dough forms. Knead until smooth, ~2 minutes.
- 3
Transfer dough to a piping bag fitted with a star tip. Heat oil in a heavy pot or kadai to 350°F (180°C)—a wooden spoon handle should sizzle immediately when dipped.
- 4
Pipe 4-inch pretzel shapes directly into hot oil, frying 3–4 at a time. Fry 90 seconds per side until deep golden, then lift onto a paper towel.
- 5
Slide warm imarti into the cooled syrup immediately after frying. Let them soak for at least 5 minutes until fully soaked.
- 6
Serve at room temperature or warm, with a spoonful of syrup. They'll stay crisp outside and juicy inside for hours.
Tools you’ll need
- heavy-bottomed saucepan
- piping bag with large star tip
- deep heavy pot or kadai
- instant-read thermometer
- wooden spoon
- slotted spoon or skimmer
- paper towels
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