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.
||20 - 25 minutes
||15 - 20 minutes
|Split black gram skinless (dhuli urad dal)
|Cornflour/ corn starch
|ANANDA SUDH DESI GHEE
||to deep fry
- 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.
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