Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Imarti

Traditional 42. Imarti recipe

🧺 Ingredients

• 240g urad dal (split, hulled), soaked overnight
• 5g cornflour
• pinch baking powder
• orange-red food color (optional)
• 600g sugar
• 360ml water
• 5ml orange-red food color (for syrup, optional)
• 120ml water (for syrup)
• ½ tsp cardamom powder
• oil for frying

👩‍🍳 How to make Imarti

1. Prepare batter (5 mins): Soak dhuli urad dal overnight or minimum 6 hours. Drain and blend with minimal water to smooth but slightly thick batter (visual cue: smooth batter, no graininess, thick enough to hold shape).
2. Add ingredients (1 min): Add cornflour, baking powder, and food color (if using) to batter. Mix gently (visual cue: batter is uniform in color, smooth).
3. Make syrup (3 mins, medium heat): Mix sugar and 360ml water, dissolve, add food color and cardamom powder. Boil until one-string consistency (visual cue: syrup is clear, forms thread).
4. Heat oil (2 mins, medium heat): Heat oil to medium temperature (visual cue: oil shimmers, small wisps of smoke).
5. Pipe spirals (10 mins, medium-high heat): Using special imarti maker or squeeze bottle, pipe concentric spiral designs into hot oil. Fry until golden on one side (visual cue: spirals puff, turn light golden, approximately 2 minutes).
6. Flip & fry (2 mins): Flip carefully, fry other side until golden (visual cue: both sides are light golden, crispy).
7. Soak (1 min, warm syrup): Immediately transfer to warm sugar syrup for 1 minute (visual cue: imartis absorb syrup, become glossy, semi-crispy).

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