Imarti | How to make Imarti

By Vandana Jangid  |  8th Feb 2018  |  
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  • Prep Time

    2

    1 /2Hours
  • Cook Time

    20

    mins
  • Serves

    5

    People

0

0

About Imarti Recipe

Imarti is a dessert and served as a plain or with rabri . I make it mostly in winters and it is very easy to make.

Imarti, a marvellous creation to spice up your day. Imarti is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingImarti is just too tempting. This amazing recipe is provided by Vandana Jangid. Be it kids or adults, no one can get away from this delicious dish. How to make Imarti is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Imartiby Vandana Jangid. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Imarti is just the appropriate recipe to serve as many as 5. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Imarti

Ingredients to make Imarti

  • 1cup urad dal(black gram)
  • 1cup sugar
  • 2tbsp corn flour
  • Few drops of orange colour
  • 1/2 cup water
  • 1tsp cardamom powder
  • 1tsp lemon juice
  • ghee for deep fry
  • Chopped pistachio,almond and rose petals for garnish

How to make Imarti

  1. URAD DAL (BLACK GRAM) , CORN FLOUR, SUGAR, WATER, CARDAMOM POWDER, LEMON JUICE, ORANGE COLOUR, GHEE
  2. IN A VESSEL MELT 1 CUP SUGAR IN 1/2 CUP WATER ON MEDIUM FLAME AND MAKE ONE THREAD SUGAR SYRUP
  3. ONE THREAD SUGAR SYRUP READY
  4. NOW ADD 1 TSP CARDAMOM POWDER
  5. ADD 1 TSP LEMON JUICE AND MIX IT
  6. IN A MIXER MAKE A FINE PASTE OF 1CUP DAL (SOAKED FOR 2HRS.)
  7. NOW ADD 2 TBSP CORN FLOUR, FEW DROPS OF ORANGE COLOUR AND MIX IT
  8. FILL THE IMARTI MIXTURE IN PIPING BAG
  9. HEAT GHEE IN A PAN/KADAI AND PIPE OUT BETTER IN IMARTI SHAPE.
  10. ON LOW FLAME DEEP FRY TILL GOLDEN IN COLOUR
  11. REVERSE IT WITH HELP OF SKEWERS OR KNIFE AND COOK FROM ANOTHER SIDE
  12. NOW DIP ALL IMARTI IN WARM SUGAR SYRUP AND TAKE OUT

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