Imarti is an Indian deep-fried flower-shaped dessert made with black gram. The dish is dipped in bright sugar syrup.
Things to know about Imarti Recipe
Imarti is also called Amitti, Amriti, or Omritti. The word means “pretzel.”
The dessert originated in Fatehpur Sikri under the Mughal Empire.
Jaunpur in Uttar Pradesh is quite famous for making the dish.
It is often confused with Jalebi, a similar dish that is thinner and sweeter than Imarti. These are also drier than Jalebis. Imarti can be served after meals or at weddings or festivals. Bangladeshi Muslims serve Imarti at Iftar, breaking the fast in Ramadan. No food color is added.
Imarti – Indian Traditional Black Gram Sweet from Uttar Pradesh
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1/2 cup Black Gram
- 1 tbsp Rice Flour
- 1 1/2 cup Clarified Butter
- 1 cup White Sugar – Regular Sugar – Granulated Sugar
- 1/3 cup Water
- 1/2 tsp Rose Water
- 4 units Green Cardamom Pod Seeds
- 4 units Saffron
- 1/2 tsp Lemon Juice
- 4 units Pistachio
- Soak black gram in water and let it rest for some time.
- Transfer the black gram to a blender and make a paste.
- Transfer the paste to a bowl and add rice flour.
- Mix the batter well and set aside for 15 minutes.
- Take a pan and heat it on medium flame.
- Add sugar and water.
- After 5 minutes, the syrup should develop a string consistency.
- Add rose water, cardamom seeds, saffron strands, and lemon juice. Turn off the heat.
- Take another pan and turn it to medium flame. Add clarified butter.
- Once it gets hot, pipe the batter using a piping bag into the pan.
- Make a circle and make adjacent circles on top of the first one forming a flower.
- Increase the heat and fry on both sides.
- Dip the Imarti into the sugar syrup.
- Flip to the other side and serve.
— Specific Atributes of This Recipe:
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