Crispy & Juicy Imarti / Jhangri recipe with tips & tricks Uploaded by admin on 28-Sep-2017. Last edited: 26-Jan-2019
½ cup urad dal (split balck gram) soaked for 4-5 hours. 2 tsp corn flour A pinch of baking powder A pinch of Orange food colour Oil or ghee for frying For sugar syrup – 1 +1/2 Cup sugar 1 cup water ½ tsp cardamom powder Few strands of saffron A Pinch of orange food colour
Fill the soaked dal in a jar and grind it. For making fine paste add a tbsp of water and grind again till it becomes smooth and forms a thick paste. Transfer the dal paste in a big bowl. Beat for 5-7 minutes with a spoon or a whisker. Add a pinch of baking powder. Mix well. For perfect imarti the batter should be thick and airy. I have a piping bag. You can use saucer or any plastic bag. Fill the bag with prepared dal paste. Cut the end of piping bag with scissors. Keep aside. For sugar syrup add sugar and water in a sauce pan. Cook till sugar melts completely. Add food colour and saffron strands, a pinch of citric acid. Cook for 5-7 minutes on low flame. Remove from flame and add cardamom powder. Prepare imarti in hot ghee as shown in video (Please click on video) The pan should be flat and filled upto ½ inch with oil or ghee. Temperature should be low and flame should be on low. Flip and fry from both sides till they become crispy. Take them out. Immediately soak them in luke warm sugar syrup for 15-20 seconds. Remove from sugar syrup and place on a plate or a sieve. Enjoy hot and crispy homemade Imarti.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.