What is Imarti?

Imarti, which is also known as Emarti or Jaangiri, is Rajasthani dessert of Persian origin. This was once considered royal confectionery and served in the courts of Rajputs and Mughals in India. It has a red -orange color, shaped somewhat as a circular preclome and has a chewing, sweet texture. Imarti is related to other confectionery known as Jalebi, which also has Persian roots and is very popular in the Indian subcontinent; Many sweet shops in India, especially those in the northern parts, are sold by Imartis and Jalebis. These desserts are made on festive occasions and in winter they are also consumed as a warming meal, usually with buttermilk. Urad gave and rice are soaked overnight in water. The next day the water is exhausted and the soaked mixture has gave and the rice is grounded.

The mixture is added to the mixture, because it is formed by a strong dough. A few drops of food color are also added to the dough and mixed well to give it a red -orange color; Saffron is natural foodNew dye and quite healthy. As soon as the dough has been based, it is earmarked for three to five hours. The sugar is mixed in the water and heated until the syrup is formed and cardamon, lemon juice and roses are added to the syrup. Ghee is heated in a pan.

Urad put and the rice dough is poured into a bottle of immarti; These bottles can generally be purchased in the Indian grocery store, but if they are not available, a plastic bag with an opening can be used in it. The dough is pushed out of a bottle or bag into a hot ghee in a pan to form a formula of Imarti; The pattern consists of a circle with a round whirl around it.

The heat is low and the candy can solidify the ghee. Imartis should be fried on both sides and should be removed when they become sharp. The fried immartis are immersed in the prepared syrup and are soaked in it for several minutes. After Imartis absorbed the syrup, they are exhausted and postponed. Now they are ready to serveand can be served either hot or cold.