Imarti
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
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Dal Batter (4-6 hours soaking + 15 mins active)
- b.Rinse the urad dal under running water until the water is clear. Soak the dal in ample water for at least 4-6 hours, or overnight.
- c.Drain the water completely. Transfer the dal to a high-speed grinder or mixie.
- d.Add a very small amount of water (start with 2 tablespoons) and grind to a thick, smooth, and fluffy paste. The batter must be stiff and hold its shape; avoid making it runny.
- 2
Step 2
- a.Aerate and Ferment the Batter (10 mins active + 6-8 hours fermenting)
- b.Transfer the ground paste to a large bowl. Add the rice flour and orange food color.
- c.Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in one direction for 8-10 minutes. This incorporates air and is crucial for a light texture.
- d.To test, drop a small dollop of batter into a bowl of water; it should float immediately. If it sinks, beat for a few more minutes.
- e.Cover the bowl and let the batter ferment in a warm place for 6-8 hours. The batter will not rise significantly but will become more airy.
- 3
Step 3
- a.Prepare the Sugar Syrup (10-12 mins)
- b.In a wide, heavy-bottomed pan, combine the sugar and 1 cup of water. Heat over medium flame, stirring until the sugar dissolves.
- c.Bring the syrup to a boil. Add the saffron strands and cardamom powder.
- d.Simmer for 5-7 minutes until the syrup reaches a 'one-string' consistency. To check, cool a drop slightly, then press it between your thumb and index finger. When you pull them apart, a single thread should form without breaking.
- e.Turn off the heat and stir in the lemon juice to prevent the syrup from crystallizing. Keep the syrup warm while you fry the imartis.
- 4
Step 4
- a.Pipe and Fry the Imartis (20-25 mins)
- b.Heat ghee in a wide, flat-bottomed kadai or pan over low-medium heat. The ghee should be moderately hot, not smoking (around 160°C / 320°F).
- c.Transfer the fermented batter to a sturdy piping bag with a small round nozzle (about 5mm) or a traditional imarti cloth.
- d.Pipe the batter directly into the hot ghee. Create two small concentric circles for the center, then pipe 8-10 small, overlapping petals around the outer circle to form a flower shape.
- e.Fry on low heat for 3-4 minutes per side, until the imartis are crisp and a very light golden color. Do not brown them.
- f.Fry in small batches of 2-3 to maintain the ghee temperature and avoid overcrowding.
- 5
Step 5
- a.Soak and Garnish (5 mins)
- b.Using a slotted spoon, lift the fried imartis from the ghee, allowing excess ghee to drain off for a moment.
- c.Immediately immerse the hot imartis into the warm sugar syrup. Ensure they are fully submerged.
- d.Let them soak for 60-90 seconds, flipping once halfway through. Do not over-soak, or they will lose their crispness.
- e.Remove the imartis from the syrup and place them on a wire rack to let any excess syrup drip off.
- f.Garnish with slivered pistachios and serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It must be thick enough to hold its shape when piped. Add water teaspoon by teaspoon only if necessary during grinding.
- 2Beating the batter is non-negotiable. It makes the imartis light and porous, allowing them to absorb the syrup properly.
- 3Maintain a constant low-to-medium frying temperature. If the ghee is too hot, the imartis will brown quickly on the outside while remaining raw inside.
- 4Ensure the sugar syrup is warm, not hot or cold. Hot syrup will make the imartis soggy, and cold syrup won't be absorbed well.
- 5Practicing the piping motion on a plate before frying can help you get the hang of the intricate flower shape.
- 6Use a wide, flat pan for frying. This provides enough space for the imartis to cook evenly without sticking to each other.
Adapt it for your goals.
Flavoring
Add 1 teaspoon of rose water or kewra water to the sugar syrup along with the cardamom for a different floral fragrance.
GarnishGarnish
Garnish with slivered almonds, edible silver leaf (vark), or dried rose petals for a more festive look.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Source of Plant-Based Protein
The primary ingredient, urad dal, is a good source of plant-based protein, which is essential for building and repairing tissues in the body.
Provides Quick Energy
The combination of carbohydrates from the dal and sugar provides a rapid source of energy, making it a popular sweet during festivals and celebrations.
Rich in Minerals
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.
Frequently asked questions
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.