Imarti is a popular sweet of Uttar Pradesh,India. It is considered a delicacy and is consumed on special occasions.

  • Cook time:
  • Prep time:
  • Yields: serves 4 person
  • For Imarti Batter:
  • 2 cup split black gram or urad dal
  • 1/4 teaspoon saffron color
  • For Sugar syrup:
  • 3 cup sugar
  • 300 ml water
  • 1 teaspoon cardamom powder
  • For Frying:
  • 500 grams clarified butter or ghee

For Imarti Batter:Soak lentil,overnight in plenty of water.Wash and drain.Grind to fine thick batter. Put water little by little.Add colour and mix very well, beat the lentil,well by hand till fluffy after grinding.Keep aside for 3 hours and more then it,if the weather is cold.


For Sugar Syrup:In a deep vessel,add water and sugar,and by constantly stirring,make one thread sugar syrup,add cardamom powder to it,cool and keep aside.


Heat ghee in a flat pan.Using an imarti bottle,along with nozzle,form imartis in the hot ghee. Lower flame and allow to crisp turning once.


Remove from ghee, drain and dip in hot syrup.Soak for 3-4 minutes, drain and serve.Garnish with silver verkh or pista flakes.Serve hot or at room temperature,as u wish.


NOTE: IT can be stored on self for 3-4 days.


NOTE: My vegan friends,can use oil,instead of ghee,otherwise it taste good when fried in ghee.


NOTE: If you don''t have imarti nozzel,don''t panic just use ketchup bottle and give such shape or the shape of the jalebi.

Recipe Reference

i learned it,from ma mom,as i liked it very much.though,it''s shape looks like very difficult,it is very easy 2 make with ,special nozzel,made for making imarti...:)

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