Imrati Recipe-How to Make Imarti at Home



Imrati is a sweet dish. The taste of Imrati of urad dal is crisp and immaculate. You can also eat Imrati from the market, but the flavor of your hand made food is different. I am going to tell you the method of making Imrati so that whenever you want to, make it at home and taste a lot of hot crisp Imrati.


Ingredienta require for Imrati
Urad Dal - 150 grams (soak four to five hours)
Oil - for frying
Corn Starch - Two Teaspoons
Baking soda - 1/4 teaspoon
Food Color - 1/4 teaspoon
Cardamom powder - 1/2 teaspoon
Sugar - one cup
Water - one cup



Method of making Imrati
Remove the water from urad dal and grind it into the grinder. Make a fine paste of urad dal. Mix two small spoon corn starch and one fourth spoon baking soda in the paste of urad dal. Mix half of the food color into the water and mix it in this paste. Now, mix this paste properly so that all things get better.

Now we make the sugar syrup for Imati. To make sugar syrup, take one cup of water in a vessel and add one cup of sugar to it. Let it cook on medium flame for 12 to 15 minutes. Keeping the syrup in a spoon, keeping the drop of this syrup between the thumbs and fingers, with the help of thumb and finger, inspect whether a wire is formed in it or not. If a wire is formed then add the remaining food color and cardamom powder to it. Mix these well and close the flame.


Put a kadahi or pan over the flame and add oil to fry it. As long as the oil gets hot, you should fill the paste of Imrati in a plastic Kone. To fill in the kone, place the kone in the glass and fill the paste with a spoon. After filling the kone, turn it tightly with the thread so that the paste does not come out of it. Cut the beak of kone very finely and pressing it, create round and round Imrati in hot oil. Cook these Imrati from both sides. Remove from the pan and put it in the syrup. Let them remain immersed in sugar syrup for three to four minutes so that sugar syrup will go inside the Imrati. Remove them from the sugar syrup to in the plate and eat hot. Your inconspicuous crisp Imrati are ready.

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