Ingredients with Measurements:
- 1 cup urad dal
- 1/2 cup coconut powder
- 1/2 cup sugar
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
- 1/4 tsp rose water
- 1/4 tsp baking powder
- Oil for frying
- Water as needed
Special equipment needed:
- Imarti maker or piping bag with a star nozzle
Step-by-step instructions:
1. Soak urad dal in water for 4-5 hours.
2. Drain the water and grind the dal to a smooth paste.
3. Add coconut powder, sugar, saffron strands, cardamom powder, rose water, and baking powder to the dal paste. Mix well.
4. Add water as needed to make a smooth batter of pouring consistency.
5. Heat oil in a deep frying pan.
6. Fill the imarti maker or piping bag with the batter.
7. Squeeze the batter in a circular motion to form imartis in the hot oil.
8. Fry the imartis until golden brown.
9. Drain excess oil and transfer the imartis to a plate.
Time:
Preparation time: 4-5 hours (for soaking dal)
Cooking time: 30-40 minutes
Temperature:
Oil temperature for frying: 180°C
Serving size:
Makes 15-20 imartis
Nutritional information:
Calories: 150 per serving
Fat: 7g
Carbohydrates: 18g
Protein: 4g
Substitutions for ingredients:
- Urad dal can be substituted with moong dal or chana dal.
- Coconut powder can be substituted with desiccated coconut.
- Saffron strands can be substituted with yellow food color.
- Rose water can be substituted with kewra water.
Variations:
- Imartis can be made without coconut powder.
- Imartis can be flavored with other spices like cinnamon or nutmeg.
Tips and tricks:
- Make sure the batter is of pouring consistency, neither too thick nor too thin.
- Fry imartis on medium heat to ensure they are cooked through.
- Imartis can be stored in an airtight container for up to a week.
Storage instructions:
Store imartis in an airtight container at room temperature.
Reheating instructions:
Imartis can be reheated in a microwave or in a preheated oven at 180°C for 5-10 minutes.
Presentation ideas:
Arrange imartis on a plate and sprinkle some chopped nuts on top.
Garnishes:
Chopped nuts like almonds or pistachios can be used as garnish.
Pairings:
Imartis can be served with hot tea or coffee.
Suggested side dishes:
Imartis can be served as a dessert on their own.
Troubleshooting advice:
- If the batter is too thick, add more water to make it of pouring consistency.
- If the imartis are not crispy, increase the heat and fry them for a longer time.
Food safety advice:
Make sure the oil is hot enough before frying to avoid soggy imartis.
Food history:
Imarti is a popular Indian sweet that originated in the northern state of Uttar Pradesh.
Flavor profiles:
Imartis have a sweet and nutty flavor with hints of cardamom and saffron.
Serving suggestions:
Serve imartis as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian