For Imarti Batter:
1/2 cup urad dal/husked Bengal gram (soaked in water for 3 hours)
1/2 cup water
1 drop yellow or orange food colour
2 tbsp corn flour
1 1/2 cup ghee (clarified butter)
For Sugar Syrup (sheera):
A pinch of saffron strands
3 green cardamoms
1 ½ cups sugar
1 1/4 cup water
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.
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
Fat: 63.9 g
How to make Crispy Imarti
For Sugar Syrup (sheera)