The Ultimate Guide to Cooking Desserts the Indian Way (How To Cook Everything In A Jiffy, #10) by Prasenjeet Kumar & Sonali Kumar

Author:Prasenjeet Kumar & Sonali Kumar
Language: eng
Format: epub
Tags: indian dessert recipes, indian desserts, lentils cookbook, easy indian cooking cookbook, classic indian cooking, healthy indian cooking, indian food, healthy indian food, indian recipes, indian cuisine, indian cookbook, indian cooking, indian home cooking, indian vegetarian
Publisher: Cooking In A Jiffy
Published: 2016-10-06T00:00:00+00:00

Imarati

This is a drier and less syrupy version of that great Indian street sweet dish Jalebi which tastes equally divine. The addition of lentils, however, increases the nutritional quotient of Imarati a notch higher.

Serves 3-4

Ingredients

Split Black Gram (Urad Dal) -1/2 cup (soaked in water for about 4 hours)

Rice Flour- ¼ cup

Saffron- 10-20 strands dissolved in warm water

Luke warm water- ¼ cup

Baking powder- ½ teaspoon

Clarified butter (Ghee) - enough to deep fry (quantity depends on the size of your frying pan)

For the syrup

Sugar-1 cup

Water- 1 cup

Green Cardomom-2 crushed

Method

Make the Imarati Batter

In a grinder, grind the soaked Urad Dal to a fine paste, using the lukewarm water.

In a deep bowl, mix together the Urad dal paste, rice flour, baking powder, and the dissolved saffron.

Mix well.

The batter should be of thick, pouring consistency.

Now make your sugar syrup

Place a deep pan on your heat source and add the sugar and water.

Bring to a boil.

Reduce heat and let the mixture boil for five minutes more.

Add cardamom.

Keep aside.

Fry the Imaratis

In a fry pan (preferably non-stick), add the clarified butter and put it on your heat source.

Put the Imarati batter in an icing bag with a small opening.

As soon as the clarified butter heats up, squeeze out a tablespoon of the Imarati batter in the shape of a circle or figure of eight.

If there be space, you can add a tablespoon more of the Imarati batter.

Reduce the heat and gently flip the Imaratis over with a slotted spoon to ensure that they acquire a golden-brown colour on both sides.

Do please ensure that you don't burn the Imaratis!

As soon as the Imaratis are fried, take them out and put them in to the pan with the sugar syrup for a minute or two.

Take out the Imaratis from the sugar syrup on to a serving dish.

Repeat till all the batter is used up.

Serve hot.

That’s all. Your Imaratis are ready.

Prep time: 10 minutes (excluding soaking time for the Urad dal)

Cooking time: 25 minutes

Total time: 35 minutes

Back to Table of Contents

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.