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Imarti also known as Jaangiri is a dessert belonging to Rajasthan. It is made with a urad dal (bengal gram) batter in a circular shape, deep fried and finally dipped in sugar syrup.


  • 2 cups dhuli urad dal (husked Bengal Gram) - soaked in water overnight
  • 3 cups sugar
  • 1 1/2 cups water
  • Saffron color
  • 1/2 tsp cardamom ground
  • 500 gm ghee to fry


  1. Wash, drain and grind the daal with minimum water (should be thick). Mix in the colour.
  2. Beat daal well till fluffy, a drop dropped in water should float.
  3. Keep aside to ferment for 3-4 hours in Summer, more in Winter.
  4. Dissolve sugar in the water over low heat, stirring continuously till sugar is dissolved (do not let it come to a boil before that).
  5. Cook till one thread consistency (a drop pressed between fingers and pulled apart, should form a thin thread).
  6. Add cardamom powder. Pipe the batter with a nozzle or cloth with a hole, to form imartis straight into the hot ghee.
  7. Lower flame and allow to crisp turning once.
  8. Remove from ghee, drop into the hot syrup for 3-4 minutes, drain and serve.

Shara Garg »» 2 weeks ago »»

WAAOO!!very easy sweet recipe...