Imarti is a traditional North Indian sweet known for its intricate flower-like shape and juicy, syrup-soaked texture. Made from urad dal batter, it is deep-fried until crisp and then dipped in sugar syrup. Similar to jalebi but thicker and richer, Imarti has a delightful crunch on the outside and a soft, juicy inside, making it a favorite during festivals and special occasions.
Soak urad dal in water for 4–5 hours, then grind it into a smooth, thick batter.
Whisk the batter well to make it light and fluffy.
Prepare sugar syrup by boiling sugar and water until slightly sticky; add cardamom and saffron for flavor.
Heat ghee or oil in a deep pan.
Fill the batter into a piping bag or cloth with a small hole.
Pipe flower-like circular patterns directly into hot oil.
Fry until golden and crisp on both sides.
Remove and dip immediately into warm sugar syrup for a few minutes, then serve hot.
Urad dal
Cardamom powder
Sugar
Saffron strands
Water
Ghee or oil (for frying)
Orange food color (optional)
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