Hi Chocolate New York!
Here we are again with an amazing finger licking good Indian sweet recipe! India, the mysterious country of South Asia, Bhārat Gaṇarājya, home land of Hinduism, Buddhism and Jainism! Amazing place of power, diverse culture! Country of beautiful people, great traditions and fabulous cuisine!
Do Indian people love sweets? Do they love chocolate? Chocolate fountains? Ohhh, believe me they do! Indians are the most emphasized and thankful chocolate eaters in the world! I would say, they are number one consumers of chocolate! Never try to fool them, as they know what a good, premium chocolate is! And CHOCOLATE TERRACE make chocolate fondue fountains with the Best, 100 % pure, premium chocolate only! That is why we have our Indian customers always happy!
But lets get to the recipe!
Today we are planing to make Imarti (https://en.wikipedia.org/wiki/Imarti)
Imarti or Jhangri is a dessert popular in India and other countries of the Indian Subcontinent. It is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup.
And as usual our recipe source is the most reliable and professional! Chef Sanjeev Kapoor - the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling!
So, lets start our New York Imarti!
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Difficult
Ingredients for Imarti Recipe:
Split Black Gram 1 cup
Rice 1/4 cup
Edible orange red color as required
Sugar 5 cups
Saffron (kesar) a pinch
Rose essence 6 drops
Green cardamom powder 1 teaspoon
Olive oil to deep fry
Soak dal and rice together for about forty-five minutes. Drain and grind with the colour to a soft, spongy mixture with a coarse texture.
You would need about one cup of water to grind. The batter should not become too thin.
Boil sugar with two and a half cups of water till a syrup of single-thread consistency is reached. Remove from heat and strain the syrup.
Add saffron, rose essence and green cardamom powder. Keep the syrup hot.
Heat sufficient olive oil in a shallow flat jalebi kadai (special type of wok). Take one ladle full of batter in the imarti cloth, hold tightly and press the batter through the hole into the hot oil.
For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction ending at the starting point.
Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot imarti and dip into the sugar syrup.
Let them remain immersed till they have absorbed enough syrup. Drain and place the imarti on a flat plate. Repeat this process till all the batter is used up. Serve hot.
Calories : 3800, Carbohydrates : 751.3, Protein : 54.2, Fat : 63.9
Imarti is the big cousin of the ubiquitous jalebi, best made immediately after grinding. Imarti cloth as suggested in this recipe is a special thick canvas cloth with a round buttonhole in the center.
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