Imarti / Jalebis

Ingredients

 2 cups urad dal
 3 cups sugar
 300 ml. water
 saffron colour
 1/2 tsp. cardamom powdered
 500 gms. ghee to fry

 Method

 1.Soak urad dal overnight in plenty of water.
 2.Wash and drain. Grind to fine thick batter. Put water little by little.
 3.Add colour and mix very well.
 4.If using a mixie, beat the dal well by hand till fluffy after grinding.
 5.Keep aside for 3 hours. More if weather is cold.
 6.Make 1 string sugar syrup .
 7.Add cardamom powder to syrup.
 8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning
 once.
 9.Remove from ghee, drain and dip in hot syrup.
 10.Soak for 3-4 minutes, drain and serve.
 11.Repeat for remaining batter.
 12.Make 4-5 imartis at a time, depending on size of frying pan.

Note: 

 

 Use a flat bottomed frying pan. 

 The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. 

 If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre. 

 Place over a tumbler and pour in some batter. Or use a thick plastic bag, cut a small home in one corner, put enough batter, start piping jalebis in circle in hot fat

 Hold like a pouch and press out imartis like icing. 

 Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. 

Till you come to the start. 

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