Imarti: The Crispy Indian Dessert That’s a Sweet Delight

New Delhi (The Uttam Hindu): Imarti, the crispy Indian dessert, is a perfect balance of sweetness and flavor. Often compared to Jalebi, this swirly treat explodes with syrupy goodness, complemented by the rich taste of ghee and a blend of saffron and cardamom. Known by various names across India—Amriti in West Bengal, Omriti in Assam, and Jangiri in Tamil Nadu—Imarti is a favorite mithai that foodies can’t resist.

Making Imarti at home, however, requires precision and care. It all begins with preparing a thick batter by soaking urad dal. It's essential to avoid soaking the dal for too long, as it will absorb excess water, creating a thin batter. Overnight soaking is also not recommended. The dal should be beaten well until fluffy, and to test it, drop a small amount of the batter into water to see if it floats. Once the batter is ready, let it ferment for 3-4 hours—fermentation beyond this can lead to sourness, which affects both taste and texture.

For the syrup, it’s crucial to keep the heat low while dissolving the sugar in water. High heat may cause the syrup to thicken too quickly, leading to unwanted sugar crystals. Stir continuously to ensure the sugar is fully dissolved. When piping the batter to form the signature Imarti shape, use a piping cloth, bag, or even a squeeze bottle. Once the Imartis turn golden brown over a low flame, drain them and serve.

The key to perfect Imarti lies in the consistency of the batter, the right fermentation time, and the careful handling of the syrup and piping process. With these tips, you can make crispy Imartis that are as delicious as they are beautiful. So, why not try your hand at preparing this sweet treat at home and enjoy a bite of tradition?