Imarti (Lentil roundels dipped in sugar syrup) recipe
ingredients
1 1/4 cups (250 g) Lentil (masoor dal), washed, soaked for 1 hour
1 tsp (5 ml) Yellow colour
5 tsp (25 g) Refined flour (maida)
5 tsp (25 g) Cornflour
1 tsp (5 ml) Yellow colour
5 tsp (25 g) Refined flour (maida)
5 tsp (25 g) Cornflour
For the sugar syrup:
6 cups (900 g) 2 lb Sugar
6 cups (1 1/2 litre) 48 fl oz Water
a few strands Saffron (kesar)
1 tsp (5 ml) Vetivier (kewda) essence
3 3/4 cups (750 g) Ghee
6 cups (1 1/2 litre) 48 fl oz Water
a few strands Saffron (kesar)
1 tsp (5 ml) Vetivier (kewda) essence
3 3/4 cups (750 g) Ghee
method
1. Drain the lentil and blend to a coarse paste. Add yellow colour, flour, and cornflour. Keep aside.
2. For the sugar syrup, boil the water and sugar for about 20 minutes till the syrup reaches a thread-like consistency. Stir in the saffron and vetivier essence. Reduce the heat to low.
3. Heat the ghee in a shallow pan. Stuff the prepared paste into a cloth piping bag and pipe out the paste in circles, overlapping each other. Fry for 2 - 3 minutes on each side until golden yellow.
4. Remove and immerse the roundels directly into the hot sugar syrup. Let them soak for 2 minutes.
5. Remove, drain the excess syrup and serve hot.
2. For the sugar syrup, boil the water and sugar for about 20 minutes till the syrup reaches a thread-like consistency. Stir in the saffron and vetivier essence. Reduce the heat to low.
3. Heat the ghee in a shallow pan. Stuff the prepared paste into a cloth piping bag and pipe out the paste in circles, overlapping each other. Fry for 2 - 3 minutes on each side until golden yellow.
4. Remove and immerse the roundels directly into the hot sugar syrup. Let them soak for 2 minutes.
5. Remove, drain the excess syrup and serve hot.
serving amount
serves: 4
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