Imarti

arti

Ingredients

2 cups urad dal

3 cups sugar

300 ml. water

saffron colour

1/2 tsp. cardomom ground

500 gms. ghee to fry

Method

1.Soak urad dal overnight in plenty of water.

2.Wash and drain. Grind to fine thick batter. Put water little by little.

3.Add colour and mix very well.

4.If using a mixie, beat the dal well by hand till fluffy after grinding.

5.Keep aside for 3 hours. More is weather is cold.

6.Make 1 tar sugar syrup as shown in introduction.

7.Add cardomom powder to syrup.

8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and

allow to crisp turning

once.

9.Remove from ghee, drain and dip in hot syrup.

10.Soak for 3-4 minutes, drain and serve.

11.Repeat for remaining batter.

12.Make 4-5 imartis at a time, depending on size of frying pan.

Note:

Use a flat bottomed frying pan.

The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.

If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.

Place over a tumbler and pour in some batter.

Hold like a pouch and press out imartis like icing.

Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.

Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)

Makes: 20 imartis

Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.` 23

Kaju Barfi

150 gm cashewnuts

400 gm sugar

elaichi powdered

silver foil (optional)

500 gm khoya

Method

Dry grind the cashew

Mix khoya (grated) and sugar

Heat in a heavy pan, stirring continuously.

Once the sugar dissolves, add the cashew (powdered) and elaichi

Cooking, constantly stir till soft lump is formed and does not stick to sides

Roll on a flat surface to desired thickness and apply silver foil.


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