Ingredients with Measurements:
- 1 cup urad dal
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
- 1/4 tsp baking powder
- Oil for frying
- Silver vark (optional)
Special Equipment Needed:
- Imarti maker (jalebi maker)
Step-by-Step Instructions:
1. Soak urad dal in water for 4-5 hours.
2. Drain the water and grind the dal into a smooth paste.
3. Add almond flour, sugar, saffron strands, cardamom powder, and baking powder to the dal paste. Mix well.
4. Add water as required to make a smooth batter.
5. Heat oil in a deep pan.
6. Fill the imarti maker with the batter.
7. Squeeze the batter into the hot oil in a circular motion to form imartis.
8. Fry the imartis until golden brown.
9. Remove from the oil and drain on a paper towel.
10. Garnish with silver vark (optional).
- Time:
Preparation time: 5 hours (including soaking time)
- Cooking time: 30 minutes
Temperature:
- Oil temperature should be around 180°C.
Serving size:
- Makes 12-15 imartis.
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 22g
- Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with cashew flour or pistachio flour.
- Saffron strands can be substituted with food color.
Variations:
- Imartis can be soaked in sugar syrup for a sweeter taste.
- Imartis can be stuffed with khoya or dry fruits.
Tips and Tricks:
- Make sure the batter is smooth without any lumps.
- Squeeze the batter in a circular motion to form perfect imartis.
- Fry the imartis on medium heat to ensure they are cooked evenly.
Storage Instructions:
- Store imartis in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
- Imartis can be reheated in the microwave for 10-15 seconds.
Presentation Ideas:
- Serve imartis on a plate garnished with silver vark.
Garnishes:
- Silver vark
Pairings:
- Almond imartis can be paired with masala chai or coffee.
Suggested Side Dishes:
- Almond imartis can be served as a dessert on their own.
Troubleshooting Advice:
- If the imartis are not crispy, increase the heat of the oil.
- If the imartis are too crispy, reduce the heat of the oil.
Food Safety Advice:
- Make sure the oil is hot enough before frying the imartis.
- Use a slotted spoon to remove the imartis from the oil to avoid burns.
Food History:
- Imarti is a traditional Indian sweet that originated in the northern state of Uttar Pradesh.
Flavor Profiles:
- Almond imartis have a sweet and nutty flavor with a hint of saffron and cardamom.
Serving Suggestions:
- Serve almond imartis as a dessert after a meal.
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Region: Indian