Easy Imarti Recipe – Indian Jalebi with All-Purpose Flour & Vanilla

Last Updated on 1 month by Neha Deshmukh

Easy Imarti Recipe – Indian Jalebi with All-Purpose Flour & Vanilla

Hey everyone! If you’ve ever craved that crispy, syrupy goodness of Imarti (or Jalebi, if you’re more familiar with that name!), but felt a little intimidated to make it at home… you’re in the right place! I remember the first time I tried making Imarti – it was a bit of a sticky situation, literally! But trust me, with this recipe, it’s way easier than you think. Let’s get started!

Why You’ll Love This Recipe

This Imarti recipe is all about simplicity and flavor. We’re using all-purpose flour (maida) which makes it super accessible, and a touch of vanilla essence – a little twist that adds a lovely warmth. It’s perfect for festive occasions, a sweet treat with your evening chai, or just when you’re craving something utterly delicious. Plus, it’s surprisingly quick to whip up!

Ingredients

Here’s what you’ll need to make these delightful swirls:

• 1 Egg
• 1 cup Milk (approx. 240ml)
• 1 cup All-Purpose Flour (Maida) (approx. 120g)
• ½ tsp Baking Powder
• ½ tsp Salt
• ½ tsp Vanilla Essence
• 1 tbsp Sugar
• Oil for deep frying
• Powdered Sugar for garnish
• Cinnamon Powder for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a sec!

• All-Purpose Flour (Maida): This is the star of the show! Maida gives Imarti that signature crispness. You can experiment with semolina (rava) for a slightly different texture, but maida is traditional and gives the best results for beginners.
• Vanilla Essence: Okay, this isn’t traditional, but I love adding a little vanilla! It complements the sweetness beautifully. My grandmother would probably raise an eyebrow, but hey, it tastes good!
• Oil for Frying: Traditionally, people use ghee for frying Imarti, which gives it a wonderful flavor. However, for everyday cooking, any neutral-flavored oil with a high smoke point works great – like vegetable oil, canola oil, or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, whisk together the egg, milk, and vanilla essence until everything is smooth and combined.
2. In a separate bowl, sift the all-purpose flour, baking powder, and salt. Sifting is important – it gets rid of any lumps and makes the Imarti lighter.
3. Add the sugar to the dry ingredients and give it a good mix.
4. Now, gradually add the dry mixture to the wet ingredients, stirring continuously. Don’t rush this part! You want to avoid any lumps.
5. Check the batter consistency. It should be thin and pourable, like a slightly thicker version of pancake batter. If it’s too thick, add a splash more milk.
6. Heat oil in a deep pan to 360°F (180°C). You can test if the oil is hot enough by dropping a tiny bit of batter into it – it should sizzle and rise to the surface quickly.
7. This is where it gets a little tricky, but don’t worry! You’ll need a piping bag or a clean squeeze bottle (or even a clean, empty ketchup bottle!). Cover the tip with your finger and fill it with the batter.
8. Release the batter into the hot oil in a circular motion, starting from the center and spiraling outwards to form a beautiful swirl.
9. Fry for about 2 minutes, or until golden brown. Carefully flip the Imarti using tongs and a fork.
10. Fry the other side for another 2 minutes, until it’s golden brown and crispy.
11. Remove the Imarti from the oil and drain it on paper towels to remove any excess oil.
12. While still warm, dust generously with powdered sugar and a sprinkle of cinnamon powder (if you’re using it). Serve immediately and enjoy!

Expert Tips

• Oil Temperature is Key: Maintaining the right oil temperature is crucial. Too low, and the Imarti will be soggy. Too high, and it will burn.
• Practice Makes Perfect: Don’t be discouraged if your first few Imartis aren’t perfect spirals. It takes a little practice to get the hang of the piping technique.
• Don’t Overcrowd the Pan: Fry only a few Imartis at a time to maintain the oil temperature.

Variations

• Spice Level: For a warmer flavor, add a pinch of cardamom powder or a few strands of saffron to the batter. My aunt always adds a tiny bit of nutmeg – it’s delicious!
• Festival Adaptations: Imarti is a popular treat during Diwali and Holi. You can make a larger batch and share it with friends and family.
• Batter Consistency: Achieving the perfect batter consistency is vital. If it’s too thick, the Imarti will be dense. If it’s too thin, it will break apart while frying.

Serving Suggestions

Imarti is best enjoyed warm, straight from the fryer! It pairs perfectly with a cup of masala chai or a glass of cold milk. You can also serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

Imarti is best eaten fresh. However, if you have any leftovers, you can store them in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them briefly in a microwave or oven to restore some of the texture.

FAQs

What is the difference between Imarti and Jalebi?

Great question! Both are delicious, syrupy sweets, but there are a few key differences. Imarti is typically made with all-purpose flour and has a softer, more spongy texture. Jalebi is often made with fermented batter and is crispier.

Can I make this batter ahead of time?

You can, but it’s best to use it within a few hours. The baking powder will start to lose its effectiveness over time.

What oil is best for frying Imarti?

Any neutral-flavored oil with a high smoke point will work. Vegetable oil, canola oil, or sunflower oil are all good choices.

How do I prevent the Imarti from breaking apart while frying?

Make sure your batter is the right consistency – not too thin. Also, ensure the oil is at the correct temperature.

Can I use a different type of flour?

You can experiment with semolina (rava), but maida gives the best results for beginners.

Enjoy making (and eating!) this delicious Imarti recipe. Let me know how it turns out in the comments below!