Imarti (Lentil Sweet)
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Posted by:irt
This recipe for a traditional Indian sweet calls for an imarti bottle. If you don’t have one, use a squeezable plastic ketchup or mustard bottle with a nozzle. Preparation time does not include soaking or time for batter to set.
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Ingredients
2 cups urad dal (black lentil)
3 cups sugar
1-1/3 cups water (for syrup)
2-3 sprigs saffron
1/2 tsp. ground cardamom
2-1/2 cups ghee to fry
Directions
- Cover the dal in water and leave to soak overnight.
- Grind the dal into a thick paste, adding small amounts of water at a time.
- Add the saffron and mix well.
- Beat the mixture until you have a smooth batter, then set aside for 2-3 hours.
- Prepare syrup by combining with sugar and water and heating over medium heat to “1-thread” consistency. To test for this consistency, take a small amount of syrup between your thumb and forefinger and gently pull apart (remove with a wooden spoon and let cool for a couple of seconds to avoid burning yourself!). If one single thread forms between your fingers and does not break, you have 1-thread consistency. (Or heat to 225 F using a candy thermometer.)
- Add cardamom powder to syrup.
- Heat the ghee in flat-bottomed a skillet over medium heat.
- Using your imarti bottle, squeeze out a 3-inch ring directly into the hot ghee, then immediately trace the ring with small ringlets to form a coil shaped ring. Turn once to end with a golden colored crisp ring.
- Remove to paper towel to drain excess ghee and continue until batter is used.
- Dip imartis in hot syrup for a few minutes before serving.
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