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Imarti
Ingredients
2
cups
urad
dal
3
cups
sugar
300
ml.
water
saffron
colour
1/2
tsp.
cardomom
ground
500
gms.
ghee
to
fry
Method
-
Soak
urad
dal
overnight
in
plenty
of
water.
-
Wash
and
drain.
Grind
to
fine
thick
batter.
Put
water
little
by
little.
-
Add
colour
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
as
shown
in
introduction.
-
Add
cardomom
powder
to
syrup.
-
Using
either
an
imarti
bottle
(with
nozzle)
or
cloth
as
shown
in
note,
form
imartis
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.
Note:
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
Shelflife:
(1)
Keep
unsoaked
in
syrup
for
a
day.
(2)
Soak
in
syrup
as
required.
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