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Imarti | Amriti | Uttar Pradesh mithai | North Indian dessert |
Tarla Dalal
07 March, 2016
Table of Content
About Imarti, How To Make Imarti
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Ingredients
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Methods
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For the sugar syrup
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For the imarti batter
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How to proceed
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Pro tips for imarti
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Nutrient values
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Imarti | Amriti | Uttar Pradesh mithai | North Indian dessert |
Imarti, also known as Amriti, is a traditional Uttar Pradesh mithai that embodies the essence of North Indian festivity and indulgence. This exquisite North Indian dessert is made from a smooth urad dal batter, deep-fried in ghee to golden perfection, and soaked in a fragrant saffron-cardamom sugar syrup. Crispy on the outside yet juicy inside, Imarti is a symbol of celebration — a mithai that brings joy and warmth to festivals like Holi, Diwali, and Raksha Bandhan. Its intricate flower-like design and golden hue make it as beautiful to look at as it is delightful to eat.
The key to preparing perfect Imarti lies in crafting the batter. Urad dal (split black lentils) is soaked for a few hours, then ground into a smooth paste along with cornflour and a hint of yellow food color. The cornflour gives the batter a light crispness, while the color lends it a bright, festive look. The batter must be thick yet flowy, ideal for piping into intricate circular patterns. Traditionally, a cloth with a small hole or a piping bag with a single nozzle is used to form the characteristic flower shape with a round center and swirling petals.
The sugar syrup is the heart of this mithai, lending it sweetness and aroma. Made by boiling sugar with water until it reaches a one-string consistency, it’s infused with saffron (kesar) and cardamom (elaichi) powder to create a rich, fragrant base. Once the Imartis are fried, they are dipped into this warm syrup, absorbing just the right amount of sweetness without becoming soggy. The result is a glossy, syrupy dessert that’s delicately flavored and visually stunning.
Frying Imarti requires patience and skill. The ghee must be hot but not smoking, allowing the batter to puff and cook evenly on a slow flame. As each Imarti turns golden brown and crisp, it’s transferred directly into the syrup to soak briefly, ensuring it stays juicy yet firm. The artistry lies in piping the batter in continuous loops, forming seven to eight petal-like rings around a central circle. While it might take a few tries to master the shape, the process itself is a joyful experience that captures the spirit of traditional Indian cooking.
Imarti stands out from other sweets like jalebi due to its richer texture and deeper flavor. The use of urad dal gives it a distinct chewy bite, while ghee frying adds a nutty aroma that complements the sweetness of the syrup. When served warm, the Imarti exudes a delicate fragrance of saffron and cardamom, melting in the mouth with every bite. It’s best enjoyed freshly made, often paired with a bowl of creamy rabri or a glass of warm milk for a truly indulgent treat.
This classic mithai from Uttar Pradesh reflects the artistry and heritage of Indian sweet-making. Its preparation might take a little effort, but the satisfaction of serving homemade Imartis is unmatched. Whether shared during a festival or offered as prasad, this golden, syrup-soaked delicacy never fails to win hearts. The perfect blend of crispness, sweetness, and aroma makes Imarti (Amriti) a timeless celebration of North India’s culinary craftsmanship — a sweet symbol of togetherness, joy, and tradition.
Tags
Soaking Time
3 hours
Preparation Time
10 Mins
Cooking Time
60 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
70 Mins
Makes
45 imartis
Ingredients
For The Sugar Syrup
3 cups sugar
a few strands of saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
For The Imarti Batter
1 cup urad dal (split black lentils)
2 tbsp cornflour
1/4 tsp yellow food colour
Other Ingredients
ghee for deep-frying
Method
For the sugar syrup
- Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
- Switch off the flame, add the saffron strands and cardamom powder and mix well. Keep aside.
For the imarti batter
- Soak the urad dal in enough water for 3 hours. Drain well.
- Combine the urad dal, cornflour, yellow food colour and ¾ cup of water in a mixer and blend till smooth.
How to proceed
- Fill little imarti batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
- Heat the ghee in broad non-stick pan. Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee and cook on a slow flame till both sides turn golden brown in colour and crisp. You can deep-fry 5 at a time.
- Transfer them directly into the prepared warm sugar syrup, press them once lightly and remove and serve immediately.
Handy tips
- It will take a little practice to pipe the imarti out correctly.
- Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping the batter into the ghee.
Imarti, How To Make Imarti recipe with step by step photos
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To make the Imarti, In a deep non-stick pan, add 3 cups sugar.
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Add 1½ cups of water.
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Add 1/4 tsp cardamom (elaichi) powder.
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Mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
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Switch off the flame, add the a few strands of saffron (kesar) strands and mix well. Keep aside.
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Soak the 1 cup urad dal (split black lentils) in enough water for 3 hours.
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Drain well.
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Soaked and drained urad dal (split black lentils), 2 tbsp cornflour, 1/4 tsp yellow food colour and ¾ cup of water in a mixer and blend till smooth.
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Fill little imarti batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
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Heat the ghee in broad non-stick pan. Pipe out the batter to drop a continuous pattern of a flower having a round centre.
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7 round petals into the hot ghee and cook on a slow flame.
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Till both sides turn golden brown in colour and crisp. You can deep-fry 5 at a time.
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Transfer them directly into the prepared warm sugar syrup, press them once lightly.
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Remove them on plate.
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Repeat make more Imarti using remaining batter.
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Serve Imarti, immediately.
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It will take a little practice to pipe the imarti out correctly.
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Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping the batter into the ghee.
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Nutrient values (Abbrv)per plate
| Energy | 113 cal |
| Protein | 1.2 g |
| Carbohydrates | 15.6 g |
| Fiber | 0.6 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Sodium | 1.9 mg |
Click here to view Calories for Imarti, How To Make Imarti
The Nutrient info is complete
Preetma2012
July 9, 2021, 9 a.m.
The recipe is correct and the product came out very well. Everyone enjoyed in our family. But its called "Imartis" not "Imratis".
Sonia
March 24, 2021, 3 p.m.
Is it compulsory to add corn flour?
Tarla Dalal
March 24, 2021, 3 p.m.
Hi, yes it is important to add cornflour.. it is a binder to imarti batter..
Love good recipes
July 10, 2019, 4:49 p.m.
Great dessert and tastes like Jalebi but this is made with urad dal.
mansi
Jan. 14, 2016, 8:58 p.m.
I have always had these on road. but making it at home turned out to be the best. I dint know I could make such a nice recipe at home as well. thank you for theis recipe.It tasted yumm!
