Ingredients with Measurements:
- 1 cup urad dal
- 1/4 cup rice flour
- 1/4 cup water
- 1/4 tsp saffron strands
- 1/4 cup sugar
- 1/4 cup water
- 1/4 tsp cardamom powder
- 1/4 cup pistachios, chopped
- Oil for frying
Special equipment needed:
- Large mixing bowl
- Food processor or blender
- Large piping bag with star nozzle
- Deep frying pan
- Slotted spoon
- Plate lined with paper towels
Step-by-step instructions:
1. Rinse the urad dal in water and soak it overnight in enough water to cover it.
2. Drain the soaked urad dal and blend it in a food processor or blender until it becomes a smooth paste.
3. In a large mixing bowl, combine the urad dal paste, rice flour, water, and saffron strands. Mix well until the batter becomes smooth and thick.
4. Heat the oil in a deep frying pan over medium heat.
5. Fill the piping bag with the batter and pipe it into the hot oil in a spiral shape, starting from the center and working outward.
6. Fry the imarti until it becomes golden brown, then remove it from the oil using a slotted spoon and place it on a plate lined with paper towels to absorb the excess oil.
7. In a small saucepan, combine the sugar, water, and cardamom powder. Cook over medium heat until the sugar dissolves and the syrup thickens slightly.
8. Dip the fried imarti in the syrup, making sure it is coated evenly.
9. Sprinkle the chopped pistachios on top of the imarti while the syrup is still wet.
10. Serve the pistachio imarti warm or at room temperature.
Time:
Preparation time: 10 hours (including soaking time)
Cooking time: 30 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 imartis
Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 5mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugar: 7g
Protein: 5g
Substitutions for ingredients:
- Urad dal can be substituted with mung dal or chickpea flour.
- Rice flour can be substituted with cornstarch or all-purpose flour.
- Saffron strands can be substituted with turmeric powder or food coloring.
- Pistachios can be substituted with almonds or cashews.
Variations:
- Add a pinch of baking soda to the batter for a fluffier texture.
- Add rose water or orange blossom water to the syrup for a floral flavor.
- Add a few drops of lemon juice to the syrup for a tangy flavor.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape when piped into the oil.
- Pipe the imarti in a spiral shape to create the traditional design.
- Dip the imarti in the syrup while it is still warm to ensure it absorbs the syrup evenly.
- Store the imarti in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the imarti in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the imarti in a microwave or oven for a few seconds before serving.
Presentation ideas:
Arrange the imarti on a platter and sprinkle extra chopped pistachios on top for a decorative touch.
Garnishes:
Sprinkle extra chopped pistachios or edible silver leaf on top of the imarti.
Pairings:
Serve the pistachio imarti with a cup of hot chai tea or coffee.
Suggested side dishes:
Serve the pistachio imarti as a dessert after a meal of spicy Indian curry or biryani.
Troubleshooting advice:
- If the batter is too thin, add more rice flour to thicken it.
- If the imarti becomes too dark, reduce the heat of the oil.
- If the syrup becomes too thick, add more water to thin it out.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the imarti is cooked thoroughly before serving to avoid foodborne illness.
Food history:
Imarti is a traditional Indian sweet that originated in the northern state of Uttar Pradesh. It is made by piping a thick batter of urad dal and rice flour into hot oil and then dipping it in sugar syrup. The imarti is similar to jalebi, another popular Indian sweet, but has a thicker texture and is shaped differently.
Flavor profiles:
The pistachio imarti has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the pistachio imarti as a dessert after a meal of spicy Indian curry or biryani.
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Region: Indian