Imarti

Imarti or Jaangiri the way you call it but the taste is the same, Imarti called in north India and Jaangiri in South India. Jaangiri is a sweet, and is a type of Jalebi prepared in India. In North India it is consumed with curd (dahi) for breakfast. In South India, this sweet is served after a meal and also popular at weddings and festivals.

Ingredients:

1. 2 cup urad dal


2. 3 cup sugar


3. 300 ml water


4. saffron colour


5. 1/2 tsp. cardamom ground


6. 500 gms. ghee to fry
   
   

How to make imarti:

• Soak urad dal overnight in plenty of water.
  Wash and drain.


• Grind to fine thick batter.


• Put water little by little.


• Add colour and mix very well.


• If using a mixer, beat the dal well by hand till fluffy after grinding.


• Keep aside for 3 hours. More is weather is cold.


• Make 1 tar sugar syrup as shown in introduction.


• Add cardamom powder to syrup.


• Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee.


• Lower flame and allow to crisp turning once.


• Remove from ghee, drain and dip in hot syrup.


• Soak for 3-4 minutes, drain and serve.


• Repeat for remaining batter.


• Make 4-5 imartis at a time, depending on size of frying pan