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Crispy Imarti

Features:
  • Sweet
Cuisine:
  • 1 hr
  • Serves 10
  • Easy

Ingredients

  • For Imarti Batter:

  • For Sugar Syrup (sheera):

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Cravings for something sweet get even stronger after a rich savory meal. But when you’ve just had a traditional Indian meal, a chocolate bar, ice-cream or other type of candy just won’t do.What you need is a saccharine treat which goes along with the desi meal and bring it home.

Then how does this crispy sweet treat from North India sound? Imarti,also known as jhangiri,is famous in India among locals and tourists alike. This saffron-colored dessert is made with husked Bengal gram and corn flour, deep fried and dipped in sinfully sweet sugar syrup called sheera.

Perfect for curbing a craving or celebrating a happy occasion, imarti will please everyone’s taste buds.

Health Benefits

Although not the healthiest option, Imartis are more nutritious than traditional jalebis. They have less gluten and sugar content and have some fiber content from the urad dal. It might not be wise to have imarti every day, but once-in-awhile when cravings strike, homemade imarti is a healthier option than sugar loaded, factory made candy bars.

Calories per serving: 380 Kcal

Carbs: 751 g

Protein: 54.2g

Fat: 63.9 g

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How to make Crispy Imarti

For Sugar Syrup (sheera)

  1. Grind the green cardamoms into a fine powder with a mortar and pestle.Keep aside for later.
  2. In a deep pan,combine water and sugar and let it cook for 10 minutes on a medium flame.
  3. Remove from flame; add saffron strands and green cardamom powder.Mix well and keep aside.

For Imarti:

  1. Drain dal and add to a food processor along withcorn flour, food colour and water.Grind into a coarse paste. Be careful of how much water you add. If the batter is runny, the imartis will not fry well.
  2. Pour the imarti batter in a pastry bag with a medium sized nozzle.
  3. Heat ghee in a shallow wok (kadhai) on a medium-high flame and squeeze ourthe imarti batter into hot oil directly.
  4. For a more traditional design, make a big circle in clockwise direction;then make smaller circular petals in anticlockwise direction (see picture).
  5. Fry both sides until crispy and light golden-brown.
  6. Drain with a slotted spoon and dunk into the pre-prepared sugar syrup and letsoak.
  7. Fry the rest in small batches; avoid over-crowding the pan.
  8. Serve hot or cold.

Trivia

  • Contrary to common misconceptions,imarti is not like jalebi. Imarti is made withsplit Bengal gram while jalebi is made with plain flour.
  • In the Mughal era, jalebi was consideredto be a sweet for commoners, while imarti was thought fit for royalty and was part of the Raj Bhog (royal menu).
  • Imarti is believed to be first made by a royal halwai (sweets cook) when Raja Salim as a young boy demanded something new for dessert.

vasanthavasan

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