About Homemade Imarti: The North Indian sweet delight that is prepared with saffron, urad dal, and cornflour is a traditional delight that you do not want to miss out during Navratri & other popular festivals.
Homemade Imarti
Serving: 10
Prep Time: 10 min
Cooking Time: 30 min
1. Sugar1 1/2 Cup
2. Saffron Strands3
3. Green Cardamom3
4. Water as required
5. Ghee 1 1/2 cup
6. Corn Flour2 Tablespoon
7. Edible Food Color1 Drop
8. Urad Dal1/2 Cup
1. Grind green cardamom and make it into fine powder & keep it aside for later use. Pour water & add sugar into a deep-bottomed pan and heat it on medium flame. Allow it to cook for 10 minutes and then add saffron strands & cardamom powder into it once after turning off the flame.
2. Take urad dal in a bowl, add water to it, and keep the bowl undisturbed for at least 3 hours. Wait for the urad dal to get completely immersed in water & then be sure to drain remaining water from the bowl.
3. Add soaked urad dal, cornflour, water, & two drops of food color in a mixer jar and grind them into a paste. Use a pastry bag to pour the paste. Take a pan, add ghee into it, & start adding the paste into it once the ghee is hot.
4. Try to attain a flowery shape with circular petals when adding the paste. Deep fry until the color turns into a golden brown shade and repeat the same process with the remaining batter.
About Homemade Imarti: The North Indian sweet delight that is prepared with saffron, urad dal, and cornflour is a traditional delight that you do not want to miss out during Navratri & other popular festivals.
Homemade Imarti
Serving: 10
Prep Time: 10 min
Cooking Time: 30 min
1. Sugar1 1/2 Cup
2. Saffron Strands3
3. Green Cardamom3
4. Water as required
5. Ghee 1 1/2 cup
6. Corn Flour2 Tablespoon
7. Edible Food Color1 Drop
8. Urad Dal1/2 Cup
1. Grind green cardamom and make it into fine powder & keep it aside for later use. Pour water & add sugar into a deep-bottomed pan and heat it on medium flame. Allow it to cook for 10 minutes and then add saffron strands & cardamom powder into it once after turning off the flame.
2. Take urad dal in a bowl, add water to it, and keep the bowl undisturbed for at least 3 hours. Wait for the urad dal to get completely immersed in water & then be sure to drain remaining water from the bowl.
3. Add soaked urad dal, cornflour, water, & two drops of food color in a mixer jar and grind them into a paste. Use a pastry bag to pour the paste. Take a pan, add ghee into it, & start adding the paste into it once the ghee is hot.
4. Try to attain a flowery shape with circular petals when adding the paste. Deep fry until the color turns into a golden brown shade and repeat the same process with the remaining batter.
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