इमरती बनाने का सबसे आसान तरीका बिल्कुल हलवाई जैसी इमरती अब घर पर

Ingredients

• 2 cups Urad Dal (split black gram) (soaked 4‑5 hours, rinsed well)
• 1.5 cups Water (for batter) (filtered water, added gradually while blending)
• 0.5 tsp Orange Food Coloring (optional, for traditional orange hue)
• 1 pinch Cardamom Powder (ground green cardamom, adds fragrance to syrup)
• 3 cups Granulated Sugar (for syrup)
• 1.5 cups Water (for syrup) (for syrup)
• 2 liters Ghee (clarified butter) or Vegetable Oil (for deep frying; ghee gives authentic flavor)

Instructions

1. Soak the Urad Dal

   Rinse 2 cups of urad dal and soak in plenty of water for 4‑5 hours, changing the water 2‑3 times.

   Time: PT4H

2. Prepare Sugar Syrup

   In a small saucepan combine 3 cups sugar, 1.5 cups water, a pinch of cardamom powder and 0.5 tsp orange food coloring. Cook on low flame, stirring, until the sugar completely dissolves and the syrup is thin (oil‑like texture).

   Time: PT10M

   Temperature: Low flame

3. Drain and Rinse Dal

   After soaking, drain the dal and rinse under running water to remove any residue.

   Time: PT5M

4. Blend Dal into Batter

   Place the soaked dal in a blender, add 1.5 cups water gradually and blend until you obtain a smooth, lump‑free batter that looks like soft cotton.

   Time: PT10M

5. Add Color to Batter

   Stir in the remaining orange food coloring (if any) until the batter is uniformly orange.

   Time: PT2M

6. Heat Oil for Frying

   Pour ghee or oil into the deep frying pan and heat to about 180°C (350°F). Test by dropping a tiny amount of batter – it should rise to the surface instantly.

   Time: PT5M

   Temperature: 180°C

7. Fry the Imarti Shapes

   Fill a squeeze bottle or zip‑lock bag with the batter. Pipe the batter into the hot oil in a circular, spiral pattern, forming a flower‑like shape. Fry on high heat until the imarti puffs up, turns golden‑brown and becomes crisp (about 1‑2 minutes per side).

   Time: PT15M

   Temperature: 180°C

8. Soak in Sugar Syrup

   Using a slotted spoon, lift the fried imarti directly into the warm sugar syrup. Let it sit for 4‑5 minutes so it absorbs the syrup fully.

   Time: PT5M

   Temperature: Warm (room temperature)

9. Drain and Serve

   Remove the syrup‑soaked imarti, let excess syrup drip off, and place on a serving plate. Serve warm or at room temperature.

   Time: PT2M

10. Store or Re‑heat (Optional)

    If making ahead, let the imarti cool, store in an airtight container. For later use, re‑heat briefly in hot oil before a quick dip in warm syrup.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Urad Dal (split black gram): Moong Dal (will change texture)
• Instead of Orange Food Coloring: Beetroot powder (pink)
• Instead of Cardamom Powder: Ground cardamom pods
• Instead of Granulated Sugar: Jaggery (will alter flavor)
• Instead of Ghee (clarified butter) or Vegetable Oil: Vegetable oil, sunflower oil

Equipment Needed

• Large Mixing Bowl
• Blender or Hand Grinder
• Small Saucepan
• Deep Frying Pan or Kadai
• Slotted Spoon or Spider Strainer
• Plastic Squeeze Bottle or Zip‑Lock Bag
• Cooking Thermometer (optional) (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Soaking the urad dal for several hours
• Achieving a completely smooth batter without lumps
• Heating the oil to the correct temperature (≈180°C)
• Frying until the imarti puffs and turns golden
• Soaking the fried imarti in warm syrup for exactly 4‑5 minutes

Chef Tips from the Video

• For a natural pink hue, replace orange food coloring with a pinch of beetroot powder dissolved in water
• Using ghee instead of oil gives a richer, authentic flavor
• Test oil temperature with a tiny batter drop – it should rise instantly and sizzle.

Troubleshooting

Storage

Refrigerator: Keep imarti immersed in syrup in a sealed container for up to 3 days.

Freezer: Freeze fried (unsoaked) imarti in a zip‑lock bag for up to 1 month; re‑heat and soak in syrup before serving.

Room temperature: Not recommended beyond a few hours; they will lose crispness.

Make-Ahead Tips

• Fry the imarti shapes a day ahead and store them in an airtight container; re‑heat in hot oil before the final syrup soak
• The syrup can be prepared up to 2 days in advance and kept at room temperature
• If you need to freeze, store the fried imarti without syrup and add syrup after reheating

Frequently Asked Questions