Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup urad dal flour
- 1/4 tsp baking powder
- 1/4 tsp saffron strands
- 1/4 cup warm milk
- 1/4 cup water
- 1/4 tsp cardamom powder
- 1/4 tsp rose water
- 2 cups vegetable oil for frying
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp lemon juice
- Silver leaf for garnish (optional)
Special equipment needed:
- Large mixing bowl
- Deep frying pan
- Imarti Jhara (Imarti funnel)
- Candy thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine all-purpose flour, urad dal flour, baking powder, and saffron strands. Mix well.
2. In a separate bowl, mix warm milk and water. Add this mixture to the dry ingredients and mix well to form a smooth batter.
3. Add cardamom powder and rose water to the batter and mix well.
4. Heat vegetable oil in a deep frying pan over medium heat.
5. Place the Imarti Jhara (Imarti funnel) over the frying pan and pour the batter into it.
6. Squeeze the batter into the hot oil in a circular motion to form a spiral shape.
7. Fry the Imarti until it turns golden brown. Remove from the oil and drain on a paper towel.
8. Repeat the process with the remaining batter.
9. In a separate pan, mix sugar, water, and lemon juice. Cook over medium heat until the sugar dissolves and the syrup thickens.
10. Dip the Imarti in the sugar syrup and let it soak for 2-3 minutes.
11. Remove the Imarti from the syrup and place it on a serving plate.
12. Garnish with silver leaf (optional).
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature: 180°C
Serving size:
Makes 8-10 Imartis
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 15g
Protein: 2g
Substitutions for ingredients:
- Urad dal flour can be substituted with mung dal flour or chickpea flour.
- Rose water can be substituted with orange blossom water or vanilla extract.
- Saffron strands can be substituted with turmeric powder.
Variations:
- Add chopped nuts to the batter for a crunchy texture.
- Add food coloring to the batter for a colorful Imarti.
- Serve with whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- Make sure the oil is hot enough before frying the Imarti to prevent it from absorbing too much oil.
- Use a candy thermometer to monitor the oil temperature.
- Squeeze the batter in a circular motion to form a perfect spiral shape.
- Soak the Imarti in the sugar syrup for a few minutes to ensure it is fully coated.
Storage instructions:
Store the Imarti in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the Imarti in a preheated oven at 180°C for 5-7 minutes.
Presentation ideas:
Arrange the Imarti on a serving plate and garnish with silver leaf.
Garnishes:
Silver leaf
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the batter is too thick, add more water to achieve a smooth consistency.
- If the Imarti is too oily, increase the heat of the oil and fry for a shorter time.
- If the Imarti is too hard, reduce the amount of urad dal flour in the batter.
Food safety advice:
- Use fresh ingredients to prevent contamination.
- Make sure the oil is hot enough before frying to prevent the Imarti from becoming soggy.
- Use a candy thermometer to monitor the oil temperature.
Food history:
Imarti is a traditional Indian sweet that originated in the northern state of Uttar Pradesh. It is made by squeezing a batter of urad dal flour and all-purpose flour through an Imarti funnel into hot oil. The Imarti is then soaked in sugar syrup to give it a sweet and sticky texture.
Flavor profiles:
Sweet, fragrant, and slightly nutty.
Serving suggestions:
Serve the Imarti as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian