Authentic Imarti Recipe – Rosewater & Saffron Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Imarti Recipe – Rosewater & Saffron Indian Sweet

Hey everyone! If you’ve ever wandered through the sweet shops of India, you’ve probably been captivated by those beautiful, golden, swirling delights – Imartis! They’re a classic for a reason, and honestly, making them at home isn’t as daunting as it looks. I remember the first time I tried making Imarti; it took a couple of attempts to get the hang of piping, but the reward? Absolutely worth it. Let’s dive into this rosewater and saffron-infused recipe!

Why You’ll Love This Recipe

This Imarti recipe isn’t just about following steps; it’s about experiencing a little bit of Indian tradition in your own kitchen. It’s perfect for festivals, special occasions, or just when you’re craving something truly special. The combination of the delicate rosewater, fragrant cardamom, and luxurious saffron creates a flavor profile that’s simply divine. Plus, the satisfying crunch and syrup-soaked sweetness? Irresistible!

Ingredients

Here’s what you’ll need to create these golden beauties:

• ?? cup Urad Dal Dhuli (approximately 150g)
• 1 tablespoon Rice Flour (about 8g)
• 2-3 Saffron Strands
• 1 cup Sugar (200g)
• ?? teaspoon Rose Water (about 5ml)
• ?? teaspoon Cardamom Seeds (about 2g), lightly crushed
• 1 teaspoon Lemon Juice
• Ghee, for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Urad Dal Dhuli: The Heart of Imarti

Urad Dal Dhuli, or split black lentils without skin, is the key ingredient. It gives Imarti its unique texture and slightly nutty flavor. Make sure you soak it overnight – seriously, don’t skip this step! It ensures a super smooth batter.

Rice Flour: Achieving the Perfect Texture

A little rice flour helps bind the batter and gives Imarti that lovely crispness. Don’t overdo it, though; too much can make them dense.

Saffron Strands: A Touch of Luxury & Color

Saffron isn’t just about the beautiful golden hue; it adds a subtle, floral aroma that elevates the entire dessert. A little goes a long way, so 2-3 strands are perfect.

Rose Water: The Aromatic Essence

Rose water is a staple in Indian sweets, and it brings a delicate floral fragrance to the Imarti. Use a good quality rose water for the best flavor.

Cardamom Seeds: Fragrant Spice Blend

Lightly crushing the cardamom seeds releases their aromatic oils. It adds a warm, comforting spice note that complements the rosewater beautifully.

Ghee: Traditional Clarified Butter for Frying

Ghee is traditionally used for frying Imarti because of its high smoke point and rich flavor. If you don’t have ghee, you can use vegetable oil, but ghee really does add an authentic touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal dhuli overnight in plenty of water. The next day, drain the water and blend the dal into a very smooth paste, adding minimal water – you want a thick consistency.
2. Now, in a bowl, combine the rice flour and the urad dal paste. Add the saffron strands and start beating the mixture vigorously for 3-4 minutes. This is important! You need to aerate the batter to make the Imartis light and fluffy.
3. While you’re beating the batter, let’s make the sugar syrup. In a separate pan, combine the sugar and 1 cup of water. Bring it to a boil and continue cooking until you reach one-string consistency (more on that in the FAQs!). Stir in the rose water and cardamom seeds.
4. Heat ghee in a kadai (a deep frying pan) over medium heat. Once hot, transfer the batter to a piping bag fitted with a round tip.
5. Carefully pipe the batter into the hot ghee in spiral shapes. Don’t overcrowd the kadai.
6. Fry the Imartis until they are golden brown and crispy, flipping them occasionally.
7. Immediately remove the fried Imartis and soak them in the warm sugar syrup for about 30-60 seconds.
8. Finally, garnish with crushed pistachios and serve warm!

Expert Tips

• Batter Consistency is Key: The batter should be thick enough to hold its shape when piped. If it’s too runny, add a little more rice flour.
• Temperature Control: Maintaining the right temperature of the ghee is crucial. Too hot, and the Imartis will burn; too cold, and they’ll absorb too much oil.
• Piping Practice: If you’re new to piping, practice on a plate first to get a feel for the pressure needed.

Variations

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

Vegan Imarti Adaptation

Substitute the ghee with a neutral-flavored vegetable oil. It won’t have quite the same flavor, but it’ll still be delicious!

Gluten-Free Imarti Adaptation

This recipe is naturally gluten-free, as long as your rose water is certified gluten-free.

Spice Level Adjustment

Feel free to add a pinch of nutmeg or a tiny bit of ginger powder to the batter for a warmer spice profile. My grandmother always added a tiny bit of nutmeg!

Festival Adaptations (Diwali, Holi)

During Diwali, I love adding a few drops of orange food coloring to the batter for a festive touch. For Holi, you could even use natural food colorings derived from beetroot or spinach!

Serving Suggestions

Imarti is best enjoyed warm, straight from the syrup. It pairs beautifully with a cup of masala chai or a glass of cold milk. It’s also a wonderful addition to any Indian sweets platter.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty.

FAQs

Let’s tackle some common questions:

What is the best way to achieve the one-string consistency for the sugar syrup?

Take a small drop of the syrup between your thumb and forefinger. If it forms a single, sticky string, it’s ready!

Can I use a different type of dal instead of urad dal dhuli?

While urad dal dhuli is traditional, you could experiment with moong dal (split yellow lentils), but the texture won’t be quite the same.

How can I prevent the imartis from absorbing too much syrup?

Make sure the ghee is at the right temperature and the syrup is warm, not hot. Don’t soak the Imartis for too long.

What is the significance of saffron in this recipe?

Saffron is considered a luxurious spice in India and is often used in festive dishes. It adds a beautiful color and a delicate aroma.

Can I make the batter ahead of time?

You can make the batter a few hours ahead of time and store it in the refrigerator. Bring it to room temperature before piping.

Enjoy making this classic Indian sweet! I hope this recipe brings a little sweetness and joy to your kitchen. Happy cooking!