IMARTI | How to make IMARTI

By Rita Arora  |  5th Nov 2016  |  
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  • IMARTI, How to make IMARTI
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About IMARTI Recipe

Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup.

IMARTI is a delicious dish which is enjoyed by the people of every age group. The recipe by Rita Arora teaches how to make IMARTI step by step in detail. This makes it easy to cook IMARTI in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare IMARTI at home. This amazing and mouthwatering IMARTI takes 10 minutes for the preparation and 60 minutes for cooking. The aroma of this IMARTI is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then IMARTI is a good option for you. The flavour of IMARTI is palatable and you will enjoy each and every bite of this. Try this IMARTI and impress your family and friends.


Ingredients to make IMARTI

  • For The sugar Syrup----
  • 3 cupssugar
  • a few strands ofsaffron (kesar)
  • 1/4 tspcardamom (elaichi) powder
  • For The Imarti Batter----
  • 1 cupurad dal (split black lentils)
  • 2 tbspcornflour
  • 1/4 tspyellowfood colour
  • gheefor deep-frying

How to make IMARTI

  1. For the sugar syrup---
  2. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
  3. Switch off the flame, add the saffron strands and cardamom powder and mix well. Keep aside.
  4. For the imarti batter---
  5. Soak the urad dal in enough water for 3 hours. Drain well.
  6. Combine the urad dal, cornflour yellow food colour and ¾ cup of water in a mixer and blend till smooth.
  7. How to proceed---
  8. Fill little imarti batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
  9. Heat the ghee in broad non-stick pan. Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee and cook on a slow flame till both sides turn golden brown in colour and crisp. You can deep-fry 5 at a time.
  10. Transfer them directly into the prepared warm sugar syrup, press them once lightly and remove and serve immediately.

My Tip:

It will take a little practice to pipe the imarti out correctly. Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping the batter into the ghee.

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