Imarti Recipe – Traditional Indian Sweet with Saffron & Cardamom

Last Updated on 2 months by Neha Deshmukh

Imarti Recipe – Traditional Indian Sweet with Saffron & Cardamom

Hey everyone! If you’ve ever wandered through the sweet shops in India, you’ve probably been captivated by those beautiful, golden-orange swirls – Imarti! It’s a classic for a reason, and honestly, it’s not as tricky to make at home as you might think. I remember the first time I tried making Imarti; it took a couple of attempts to get the hang of it, but the reward is so worth it. Today, I’m sharing my tried-and-true recipe with you, complete with all my little tips and tricks.

Why You’ll Love This Recipe

This Imarti recipe is all about that perfect balance of textures – a slightly crunchy exterior giving way to a soft, syrupy interior. The cardamom and saffron infuse every bite with a warm, fragrant sweetness. It’s a showstopper dessert that’s perfect for festivals, special occasions, or just when you’re craving something truly delicious. Plus, making it yourself just feels special, doesn’t it?

Ingredients

Here’s what you’ll need to create this delightful treat:

• 1/2 cup maida / all purpose flour (about 60g)
• 1/2 tbsp coarse rava / semolina (about 10g)
• 1/2 tsp ghee (about 2.5ml)
• A pinch of salt
• 2 cups milk (about 480ml)
• 1/4 cup sugar (about 50g)
• 1/2 tsp cardamom powder (about 2.5ml)
• A pinch of edible camphor (optional, but traditional!)
• A handful of chopped cashew nuts, badam (almonds), chironji (about 30g total)
• Few saffron threads (about 10-15 strands)

Ingredient Notes

Let’s talk ingredients for a moment. A few things make this recipe sing!

• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that butter just can’t replicate. It also helps with the texture of the dough.
• Coarse Rava: The semolina gives the Imarti a lovely texture. Make sure it’s coarse rava, not the fine variety.
• Saffron & Cardamom: These are the stars of the show! Use good quality saffron for the best color and flavor. A little goes a long way.
• Regional Variations: Sweetness levels can vary depending on where you are in India. Some families prefer a very sweet Imarti, while others like it more subtle. Feel free to adjust the sugar to your liking. Also, the addition of edible camphor is more common in some regions – it adds a unique cooling element.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix together the maida, semolina, ghee, and a pinch of salt. Gradually add water, a little at a time, and knead to form a stiff dough. It should be firm, not sticky.
2. Now, cover the dough and let it rest for about 15 minutes. This allows the gluten to relax, making the Imarti softer. While it’s resting, let’s make the sugar syrup.
3. In a saucepan, boil the milk until it reduces slightly – about 5-7 minutes. Add the sugar, cardamom powder, chopped nuts, and saffron threads. Stir until the sugar dissolves completely. Remove from heat.
4. Time to roll! Knead the rested dough again briefly. Then, using a little maida for dusting, roll the dough into thick, small pooris (about 2-3 inches in diameter). Don’t worry about perfect circles!
5. Heat oil in a deep frying pan or kadhai over medium-high heat. Once hot, carefully drop the pooris into the oil, one or two at a time. Gently press them down with a slotted spoon to help them puff up. Fry until they are puffed up and golden brown, but not overly crispy.
6. Drain the fried pooris on paper towels to remove excess oil. Then, immediately soak them in the warm sweetened milk mixture for at least 30 minutes. This is where the magic happens! They’ll absorb all that delicious flavor.
7. Finally, garnish with additional chopped nuts and a few saffron threads for a beautiful presentation.

Expert Tips

• Oil Temperature is Key: The oil needs to be hot enough to puff up the Imarti, but not so hot that it burns. Test with a tiny piece of dough first.
• Don’t Overcrowd the Pan: Frying too many Imartis at once will lower the oil temperature and result in soggy Imartis.
• Warm Syrup: Make sure the sugar syrup is warm when you soak the fried pooris. This helps them absorb the syrup better.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and milk (almond or soy milk work well) for a vegan version.
• Gluten-Free Adaptation: Experiment with a gluten-free flour blend, but be aware that the texture might be slightly different.
• Spice Level: If you love cardamom, feel free to add a little more! You can also add a pinch of nutmeg or cloves for extra warmth.
• Festival Adaptations: My family always makes Imarti for Diwali and Holi. During Diwali, we add a touch of rose water to the syrup. For Holi, we use brighter colored nuts for garnish!

Serving Suggestions

Imarti is best served warm or at room temperature. It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of fresh cream. A cup of chai alongside is always a good idea.

Storage Instructions

Leftover Imarti can be stored in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week, but it might lose some of its crispness.

FAQs

Let’s answer some common questions:

• What is the difference between Imarti and Jalebi? Both are deep-fried sweets soaked in syrup, but Imarti is typically thicker and softer than Jalebi, which is crispier and often shaped like a spiral.
• Can I make the sugar syrup ahead of time? Yes, you can! Just store it in the refrigerator and reheat it gently before using.
• How do I get the Imartis to puff up properly? Make sure the oil is hot enough and gently press down on the pooris with a slotted spoon while frying.
• What is the role of edible camphor in this recipe? Edible camphor adds a unique cooling sensation and aroma to the Imarti. It’s optional, but it’s a traditional ingredient in some regions.
• Can I use a different type of nut for garnish? Absolutely! Pistachios, walnuts, or even dried fruit would be delicious.

Enjoy making this classic Indian sweet! I hope this recipe brings a little bit of sweetness to your day. Let me know how it turns out in the comments below!