Imarti | Holi Special | Sanjeev Kapoor Khazana

Holi is incomplete without these delicious Imartis.

IMARTI

Ingredients

1½ cups TATA SAMPANN URAD DAL
2 cups sugar
2 tbsps milk
¼ tsp green cardamom powder
3 tbsps corn flour
A large pinch of orange food colour
8-10 pistachio nuts, blanched, peeled and slivered

Method

1. Take Tata Sampann Urad Dal in a bowl, add sufficient water and soak for 2-3 hours.
2. Heat a non-stick deep pam, add sugar and 4 cups water, mix well. Add milk and let it come to a boil. Discard the scum.
3. Lower the heat and allow the sugar syrup to reduce to one string consistency. Add green cardamom powder.
4. In a blender jar, add the soaked urad dal, add ¾ cup water and blend to a smooth mixture. Transfer the mixture into a parat.
5. Add corn flour and food colour, mix using your hands till well combined.
6. Transfer the mixture into a jalebi cloth and fold it into a potli.
7. Heat sufficient ghee in a flat tawa kadai, pipe out the batter into the hot ghee to form imartis. Deep fry till golden and crisp.
8. Immerse each imarti into the sugar syrup and let it soak for 4-5 minutes.
9. Garnish with slivered pistachio nuts and serve.

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Cuisine - Indian

Course - Mithais

Dish - Mithais