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A delightful Indian sweet made from fermented urad dal batter, piped into intricate flower shapes, deep-fried until crisp, and soaked in fragrant sugar syrup. This classic dessert, also known as Jangiri, is a festival favorite that requires patience for soaking and fermentation but rewards with its unique texture and taste.
For 6 servings
Prepare the Dal Batter (4-6 hours soaking + 15 mins active)
Aerate and Ferment the Batter (10 mins active + 6-8 hours fermenting)
Prepare the Sugar Syrup (10-12 mins)
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A delightful Indian sweet made from fermented urad dal batter, piped into intricate flower shapes, deep-fried until crisp, and soaked in fragrant sugar syrup. This classic dessert, also known as Jangiri, is a festival favorite that requires patience for soaking and fermentation but rewards with its unique texture and taste.
This indian recipe takes 70 minutes to prepare and yields 6 servings. At 515.26 calories per serving with 8.77g of protein, it's a advanced recipe perfect for dessert or snack.
Pipe and Fry the Imartis (20-25 mins)
Soak and Garnish (5 mins)
Add 1 teaspoon of rose water or kewra water to the sugar syrup along with the cardamom for a different floral fragrance.
Garnish with slivered almonds, edible silver leaf (vark), or dried rose petals for a more festive look.
While traditionally deep-fried, you can try making smaller versions in an appe (paniyaram) pan with less ghee for a slightly healthier, though different, texture.
The primary ingredient, urad dal, is a good source of plant-based protein, which is essential for building and repairing tissues in the body.
The combination of carbohydrates from the dal and sugar provides a rapid source of energy, making it a popular sweet during festivals and celebrations.
Urad dal contains important minerals like iron, which is vital for blood production, and magnesium, which plays a role in nerve function and muscle health.
One serving of four Imartis contains approximately 500-550 calories, primarily from sugar, urad dal, and the ghee absorbed during frying. It is an energy-dense dessert best enjoyed in moderation.
Imarti is a traditional sweet and should be considered an indulgent treat rather than a health food. It is high in sugar and fat due to deep-frying. However, its base ingredient, urad dal, does provide some plant-based protein and minerals.
Though they look similar, they are very different. Imarti is made from a fermented urad dal batter, giving it a denser, slightly chewy texture. Jalebi is made from a fermented all-purpose flour (maida) batter, which makes it lighter and crispier.
This usually happens for two reasons: either the sugar syrup was too hot when you added the imartis, or they were soaked for too long. Ensure the syrup is just warm and soak them for no more than 90 seconds.
Yes, absolutely. The orange food color is purely for aesthetic purposes to give Imarti its traditional look. Skipping it will not affect the taste or texture at all. The saffron will still impart a beautiful pale yellow hue.
Store Imarti in an airtight container at room temperature for up to 2-3 days. They may lose some of their crispness over time. Avoid refrigerating, as it can make them hard and chewy.