Imarti

Ø INGREDIENTS:

·        2 cups urad dal

·        3 cups sugar

·        300 ml. water

·        saffron colour

·        1/2 tsp. cardomom ground

·        500 gms. ghee to fry

Ø METHOD:

·        Soak urad dal overnight in plenty of water. 

·        Wash and drain. Grind to fine thick batter. Put water little by little. 

·        Add color and mix very well. 

·        If using a mixie, beat the dal well by hand till fluffy after grinding. 

·        Keep aside for 3 hours. More is weather is cold. 

·        Make 1 tar sugar syrup

·        Add cardamom powder to syrup. 

·        Using either an imarti bottle (with nozzle) or cloth as shown in note, form imarti in the hot ghee.

·        Lower flame and allow to crisp turning once. 

·        Remove from ghee, drain and dip in hot syrup. 

·        Soak for 3-4 minutes, drain and serve. 

·        Repeat for remaining batter. 

·        Make 4-5 imartis at a time, depending on size of frying pan.

·        Use a flat bottomed frying pan.

·        The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.

·        If not available, take a 12"x 12" thick cloth; make a buttonhole type hole in centre.

·        Place over a tumbler and pour in some batter. 

·        Hold like a pouch and press out imartis like icing.

·        Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.

·        Till you come to the start. 

·        Making time: 1 hour (excluding soaking and keeping time)

·        Makes: 20 imartis 

·        Shelf life:

(1) Keep unsoaked in syrup for a day.

(2) Soak in syrup as required. 

Posted in: Sweets