Also known by the names: amriti, emarti, omriti, jahangir, jaangiri.
- 2 cups urad dal
- 1/2 tsp green cardomom powder
- 500 grams ghee to fry
- 3 cups sugar
- 300 ml water
- Saffron colour (few drops)
- Soak urad dal overnight in plenty of water.
- Wash and drain. Grind to fine thick batter. Put water little by little.Add colour and mix very well.
- If using a mixture, beat the dal well by hand till fluffy after grinding.
- Set aside for 3 hours.(in winters let it rest for more time)
- Now boil sugar and water mixture until it becomes of a string consistency (to check a string take bit syrup on your finger and place another finger over it and lift it, if you can see a string between those two fingers syurp is ready)
- Add cardomom powder to syrup.
- Using either an imarti bottle (with nozzle) or thick cloth with a small button size hole, form imartis in the hot ghee.(If using thick cloth, hold it 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.)
- Lower flame and allow it to get crisp turning once. Remove from ghee, drain and dip in hot syrup.
- Soak for 3-4 minutes, drain and serve.
- Repeat the process for remaining batter.
- Make 4-5 imartis at a time, depending on size of frying pan.
Khud Khao, Sabko Khilao 😀