Whenever Diwali comes around, it takes me back to India and my childhood. What a traditional celebration it was! We always got new clothes to wear, ate loads of sweets and snacks made by mum, and visited family and friend. The twinkling lights in the sky, the Illuminated faces of the family members, the faint smell of the firecrackers, and the children all shouting and enjoying their time watching the sparks coming out from their firecracker, is what all Diwali is about.
There was one special sweet IMARTI my dad use to bring especially for me and still does whenever I am in India during Diwali….. imarti also called as marka or jangari…. Though after coming to US I really miss imarti…This time I decided to prepare Imarti……… .and believe me or not it came out so nice. I felt so happy and proud that I could be able to make it….
Here comes my sweet on the special occasion…..
- 1 cup Split black gram skinless/whole white urad dal
- 1/2 tsp Rice flour (optional)
- 1/2 pinch of Orange food color
- Oil/ ghee for deep frying
For Sugar syrup:
- 11/2 cups of Sugar
- 1 cup water
- 1/2 tsp lemon juice (optional)
- a pinch of orange food color
- 1 tsp green cardamom powder
- Soak urad dal for 2 hrs. Drain and grind with very little water as we do for grinding vadas. The batter should be fluffy and smooth.
- Add food color and rice flour (it makes the imritis crispy) and mix well.
- Heat sugar with water. Boil till syrup of single-thread consistency is reached.
- Add lemon juice, food color and cardamom powder, mix well and switch off the stove.
- Keep the syrup hot.
- Take a zip lock cover or any plastic cover and make a hole. The hole should be about 3 mm in diameter.
- Fill half the bag with the batter.
- First practice making the imarti pattern on a plate. Draw two circle first and draw small swirl like circles over it.
- Heat oil or ghee in a flat bottomed pan, filling it to 1 1/2inches.
- Hold the piping bag tightly and pipe into the hot oil in the pattern described above.
- Keep flame at medium. Deep fry on both sides.
- Remove when the sizzling of oil lessens or till imarties becomes crisp.
- Drop into the syrup. Let it be there for 1 minute.
- Remove from syrup and place in a plate. Serve hot and Enjoy!!!!!!
- Don’t keep the batter for long time it may turn sour.
- Don’t add to much water while grinding urad dal . Just sprinkle to help them move around and get ground.
- If you don’t get the exact shape just make some swirls and fry them like a jelebi shape.
- You can also use kitchen cloth for piping as they do in stores.
- The sugar syrup must be of one string consistency else imarti will not get soaked properly .
- Once the imarti’s are fried they should be dropped in warm sugar syrup so that it absorbs maximum of the syrup right away. don’t try to fry all and then soak them in sugar syrup, they will not absorb the syrup properly .