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Imarti

Imarti

Known as jangri in the south, this popular variant of jalebi has thicker, juicier coils in a distinctive design. Here you get a simple and easy Imarti recipe.

 
 
 
Preparation Time 20 - 25 minutes
Cooking Time 15 - 20 minutes
Servings 4

 

Ingredients
Split black gram skinless (dhuli urad dal) 1/3 cup
Cornflour/ corn starch 1 tablespoon
Orange colour few drops
Sugar 1 cup
ANANDA SUDH DESI GHEE to deep fry

 

Method

  • Soak the split black gram for about two to three hours.
  • Drain and grind with the corn flour, food colour and one-fourth cup plus one tablespoon of water to a fine batter.
  • The batter should have the consistency of cake batter.
  • In a non-stick pan, cook the sugar with one cup of water, stirring till the sugar dissolves.
  • Add the milk and collect the scum, which rises to the surface with a ladle, and discard.
  • Cook till the mixture attains a one-string consistency. Remove from heat and keep the syrup warm.
  • Heat sufficient ghee in a shallow non-stick pan. Pour the batter into a squeeze bottle.
  • Pipe out the batter into the hot ghee in two concentric circles in a clockwise direction, followed by scallops in an anti- clockwise direction. Deep-fry till golden on both sides.
  • Remove with a slotted spoon and soak in the warm sugar syrup for fifteen minutes. Drain and serve hot.

 

Nutritional Facts
Calories 292
Fat 14.9g
Cholesterol 5mg
Sodium 103mg
Carbohydrate 33g
Proteins 9g

 

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