Imarti
A classic Indian sweet of crispy, syrup-soaked fried batter rings, perfect for festivals or a special treat.
- Total time
- 45 min
- Servings
- 4
- Calories
- 350
- Protein
- 6g
Ingredients
- 1 cup urad dal
- 1 cup sugar
- 1 cup water
- ¼ teaspoon saffron strands
- ½ teaspoon cardamom powder
- 2 cups ghee or oil for frying
Instructions
- 1
Soak the 1 cup urad dal in water for 4-6 hours, then drain and grind with a little water to a smooth, thick batter. Whisk until fluffy and light.
- 2
In a saucepan, combine 1 cup sugar and 1 cup water. Boil until the syrup reaches a one-string consistency (a drop between fingers forms a single thread), about 10 minutes. Stir in the saffron and cardamom.
- 3
Heat the 2 cups ghee or oil in a wide pan over medium heat. Fill a piping bag or squeeze bottle with the batter.
- 4
Pipe the batter into hot oil in concentric circles, making a spiral about 2 inches wide. Fry 2-3 at a time, not crowding the pan.
- 5
Fry until golden and crisp, about 2-3 minutes per side, turning once. Drain briefly on paper towels.
- 6
Immediately immerse the hot imarti in the warm sugar syrup for 30-60 seconds, then remove and let drain on a rack.
- 7
Serve warm or at room temperature, drizzled with extra syrup if desired.
Tools you’ll need
- piping bag or squeeze bottle
- deep skillet or kadhai
- slotted spoon
- saucepan
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